Associations of serum n-3 and n-6 polyunsaturated fatty acids with echocardiographic measures among older adults: the Hoorn Study

Reinders, Ilse; Ballegooijen, Adriana J. van; Visser, Marjolein; Elshorbagy, Amany K.; Refsum, Helga; Henry, Ronald M.A.; Dekker, Joost; Nijpels, Giel; Stehouwer, Coen D. A.; Brouwer, Ingeborg A.

doi:10.1038/ejcn.2013.167

Cited by 5 publications

(3 citation statements)

References 28 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…First, circulating fatty acids expressed as proportions better reflect dietary intake than when expressed as concentrations, particularly for PUFA (2) . This is supported by data from our Hoorn (4) and Cohort Study on Diabetes and Atherosclerosis Maastricht (CODAM) (5) cohorts. In 1171 subjects, intakes of dietary fatty acids were measured by a FFQ and circulating fatty acids by GLC.…”

supporting

confidence: 58%

Comment on Sergeant et al.: Impact of methods used to express levels of circulating fatty acids on the degree and direction of associations with blood lipids in humans

et al. 2016

View full text Add to dashboard Cite

supporting

confidence: 58%

Comment on Sergeant et al.: Impact of methods used to express levels of circulating fatty acids on the degree and direction of associations with blood lipids in humans

et al. 2016

View full text Add to dashboard Cite

“…Because walnuts are rich in alpha-linolenic acid (ALA), melatonin, magnesium, and antioxidants, it is biologically plausible that walnut consumption would promote better heart structure and function. In 336 older white adults enrolled in the Hoorn study, higher serum ALA was related to higher left ventricular ejection fraction and lower left ventricular mass; notably, serum eicosapentaenoic acid (EPA) and docosahexaenoic acid (DHA) were not related to either cardiac measure [13]. In the NHLBI Family Heart Study participants, dietary ALA intake was inversely related to lower odds of CAD, a known risk factor for HF [14].…”

Section: Introductionmentioning

confidence: 99%

Walnut consumption and cardiac phenotypes: The Coronary Artery Risk Development in Young Adults (CARDIA) study

Steffen

Duprez

et al. 2021

Nutrition, Metabolism and Cardiovascular Diseases

View full text Add to dashboard Cite

Background and aims: Observational studies and clinical trials have shown cardiovascular benefits of nut consumption, including walnuts. However, the relations of walnut consumption with systolic and diastolic function, risk factors for heart failure, are unknown. We examined the associations of walnut consumption with cardiac structure and function parameters in black and white adults enrolled in the Coronary Artery Risk Development in Young Adults (CARDIA) study. Methods and results: After exclusions, the study population included 3341 participants. Dietary intake was assessed using the CARDIA Diet History questionnaire at baseline, year 7 and year 20 exams. Cardiac structure and function were measured by echocardiography at year 25. Multivariable linear regression evaluated the associations of walnut consumption with blood pressure (BP), heart rate, and cardiac phenotypes, adjusting for age, sex, race, lifestyle habits, and clinical characteristics. We found the majority of walnut consumers compared to non-consumers were females, whites, and more highly educated, and had lower waist circumference, diastolic BP, and heart rate, and higher diet quality score. Even though cardiac structure and function measures were generally within normal ranges among participants, walnut consumers had significantly better values for diastolic function parameters A wave, E/A ratio, septal and lateral e' than non-consumers. Further adjustment for body mass index and diabetes status did not materially change the significance between walnut consumer groups. Systolic function parameters did not differ by walnut group. Conclusion: Compared to non-consumers, walnut consumption is associated with better diastolic dysfunction in young to middle-aged adults.

show abstract

“…This may cause changes in fatty acid concentration and pattern of fatty acids of platelet membranes, and eicosanoids produced from arachidonic acid promote inflammatory and prothrombotic activities. However, dietary intake of arachidonic acid does not appear to be related to the risk of stroke (59) and the association of dietary or circulating arachidonic acid with CHD is yet unclear (60)(61)(62) . More recently, US studies observed that CVD patients with higher concentrations of trimethylamine-N-oxide (TMAO) have a higher risk for major adverse cardiovascular events such as death, myocardial infarction or stroke than patients with low TMAO concentrations (63) .…”

Section: Cvdmentioning

confidence: 99%

Processed meat: the real villain?

Rohrmann

Linseisen

2015

Proc. Nutr. Soc.

View full text Add to dashboard Cite

Meat is a food rich in protein, minerals such as iron and zinc as well as a variety of vitamins, in particular B vitamins. However, the content of cholesterol and saturated fat is higher than in some other food groups. Processed meat is defined as products usually made of red meat that are cured, salted or smoked (e.g. ham or bacon) in order to improve the durability of the food and/or to improve colour and taste, and often contain a high amount of minced fatty tissue (e.g. sausages). Hence, high consumption of processed foods may lead to an increased intake of saturated fats, cholesterol, salt, nitrite, haem iron, polycyclic aromatic hydrocarbons, and, depending upon the chosen food preparation method, also heterocyclic amines. Several large cohort studies have shown that a high consumption of processed (red) meat is related to increased overall and cause-specific mortality. A meta-analysis of nine cohort studies observed a higher mortality among high consumers of processed red meat (relative risk (RR) = 1·23; 95 % CI 1·17, 1·28, top v. bottom consumption category), but not unprocessed red meat (RR = 1·10; 95 % CI 0·98, 1·22). Similar associations were reported in a second meta-analysis. All studies argue that plausible mechanisms are available linking processed meat consumption and risk of chronic diseases such as CVD, diabetes mellitus or some types of cancer. However, the results of meta-analyses do show some degree of heterogeneity between studies, and it has to be taken into account that individuals with low red or processed meat consumption tend to have a healthier lifestyle in general. Hence, substantial residual confounding cannot be excluded. Information from other types of studies in man is needed to support a causal role of processed meat in the aetiology of chronic diseases, e.g. studies using the Mendelian randomisation approach.

show abstract

Associations of serum n-3 and n-6 polyunsaturated fatty acids with echocardiographic measures among older adults: the Hoorn Study

Cited by 5 publications

References 28 publications

Comment on Sergeant et al.: Impact of methods used to express levels of circulating fatty acids on the degree and direction of associations with blood lipids in humans

Comment on Sergeant et al.: Impact of methods used to express levels of circulating fatty acids on the degree and direction of associations with blood lipids in humans

Walnut consumption and cardiac phenotypes: The Coronary Artery Risk Development in Young Adults (CARDIA) study

Processed meat: the real villain?

Contact Info

Product

Resources

About