Abstract
The omega-3 index, defined as the sum of EPA and DHA in erythrocyte membranes expressed as a percentage of total fatty acids, has been proposed as both a risk marker and risk factor for CHD death. A major determinant of the omega-3 index is EPA+DHA intake, but the impact of other dietary fatty acids has not been investigated. In a cross-sectional study on 198 subjects (102 men and 96 women, mean age 66 years) at high cardiovascular risk living in Spain, the country with low rates of cardiac death despite a high prevalence of cardiovascular risk factors, dietary data were acquired from FFQ and blood cell membrane fatty acid composition was measured by GC. The average consumption of EPA+DHA was 0•9 g/d and the mean omega-3 index was 7•1 %. In multivariate models, EPA+DHA intake was the main predictor of the omega-3 index but explained only 12 % of its variability (P < 0•001). No associations with other dietary fatty acids were observed. Although the single most influential determinant of the omega-3 index measured here was the intake of EPA+DHA, it explained little of the former's variability; hence, the effects of other factors (genetic, dietary and lifestyle) remain to be determined. Nevertheless, the high omega-3 index could at least partially explain the paradox of low rates of fatal CHD in Spain despite a high background prevalence of cardiovascular risk factors.
Original language | English (US) |
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Pages (from-to) | 425-431 |
Number of pages | 7 |
Journal | British Journal of Nutrition |
Volume | 106 |
Issue number | 3 |
DOIs | |
State | Published - Aug 14 2011 |
Externally published | Yes |
Keywords
- Cardiovascular risk
- DHA
- Diet
- EPA
- PUFA
- SFA
ASJC Scopus subject areas
- Medicine (miscellaneous)
- Nutrition and Dietetics