Marine n-3 fatty acids, wine intake, and heart rate variability in patients referred for coronary angiography

Background-Dietary n-3 polyunsaturated fatty acids (PUFAs) derived from fis h may reduce the incidence of sudden cardiac death (SCD). In addition, wine drinking is suggested to have a protective effect against cardiovascular d eath. Methods and Results-We included 291 patients referred for coronary angiogra phy in whom ischemic heart disease was suspected and all of whom completed a food questionnaire regarding fish and wine intake. The n-3 PUFA compositi on of granulocyte membranes and of adipose tissue was measured. In addition , 24-hour heart rate variability (HRV) was analyzed. Fish intake was positi vely associated with the level of n-3 PUFAs in adipose tissue. Significant positive correlation coefficients were found between HRV indices and the le vels of n-3 PUFAs in granulocytes. Wine intake was also significantly posit ively related to HRV, but the patients with the highest wine intake also ha d the highest intake of fish, as documented by a high n-3 PUFA content in a dipose tissue. Multiple linear regression analysis revealed that traditiona l factors such as treatment with P-blockers, smoking, age, and previous myo cardial infarction were independently related to HRV, and furthermore that n-3 PUFAs (but not wine intake) were significantly independently associated with HRV. Conclusions-The close positive association between n-3 PUFAs and HRV in pat ients suspected of having ischemic heart disease may indicate a protective effect of n-3 PUFAs against SCD, This may partly explain the reduction in S CD observed in humans with a modest intake of n-3 PUFA, Wine intake was als o positively correlated with HRV, but this correlation was no longer signif icant after controlling for the cellular level of n-3 PUFA.