Marine n-3 Fatty Acids, Wine Intake, and Heart Rate Variability in Patients Referred for Coronary Angiography

Christensen, Jeppe Hagstrup; Skou, Helle Aarup; Fog, Lars; Hansen, Vibeke Ellegaard; Vesterlund, Thomas; Dyerberg, Jørn; Toft, Egon; Schmidt, Erik Berg

doi:10.1161/01.cir.103.5.651

Cited by 136 publications

(93 citation statements)

References 25 publications

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“…Previous studies have shown a beneficial effect of n-3 fatty acids on HRV in different populations (Christensen et al, 1999(Christensen et al, , 2001a. As in another study with healthy men (Christensen et al, 1999), we observed an increase in HRV in the analysis of men with the lowest SDNN when supplemented with n-3 PUFA.…”

Section: Discussionsupporting

confidence: 85%

Effects of trans- and n-3 unsaturated fatty acids on cardiovascular risk markers in healthy males. An 8 weeks dietary intervention study

et al. 2004

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Background: Studies of long-term intake of industrially produced trans fatty acids (TFA) and n-3 polyunsaturated fatty acids (PUFA) suggest opposite effects on cardiovascular disease risk. Common mechanisms of action are probable. Objective: To examine the effects on cardiovascular risk markers of dietary enrichment with TFA or n-3 PUFA. Design: Randomized, double-blind, parallel intervention trial. Setting: Department of Human Nutrition, The Royal Veterinary and Agricultural University. Subjects: In all, 87 healthy males included, 79 completed. Intervention: Subjects were randomly assigned to 8 weeks of a daily intake of 33 g of experimental fats from either partially hydrogenated soy oil containing 20 g of TFA, 12 g of fish oil with approximately 4 g of n-3 PUFA and 21 g of control fat, or 33 g of control fat. The experimental fats were incorporated into bakery products. Plasma lipids, blood pressure, heart rate variability (HRV), arterial dilatory capacity, compliance, and distensibility were recorded before and after intervention and at follow-up 12 weeks after the intervention. Results: High-density lipoprotein cholesterol (HDL-C) decreased in the TFA group and triglycerides and mean arterial blood pressure decreased in the n-3 PUFA group compared to the control group. HRV, arterial dilatory capacity, compliance, and distensibility were unchanged. Conclusion:The results indicate that the association between coronary heart disease risk and intake of TFA and n-3 PUFA relates only modestly to changes in traditional risk markers.

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Section: Discussionsupporting

confidence: 85%

Effects of trans- and n-3 unsaturated fatty acids on cardiovascular risk markers in healthy males. An 8 weeks dietary intervention study

et al. 2004

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“…A positive association between wine and fish consumption was also found in Danish adults (Tjonneland et al, 1999), whereas an Italian study conducted in hospitalized adults failed to find such an association (Chatenoud et al, 2000). In other Danish patients with cardiovascular disease there was a strong association between wine and fish consumption (Christensen et al, 2001). A fish score and the content of n-3 PUFA in adipose tissue (but not wine intake) were independently associated with heart rate variability in these subjects.…”

Section: Discussionmentioning

confidence: 81%

Correlates of regular fish consumption in French elderly community dwellers: data from the Three-City study

et al. 2005

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“…There are some additional evidences: subjects drinking red wine showed a high level of ω-6 fatty acids (arachidonic acid 13 %) and ω-3 fatty acids (docosahexaenoic acid 22 %) in phosphatidylethanolamine from erythrocytes (Simonetti P et al, 1995); subjects drinking red wine or ingesting nonalcoholic components present in red wine, showed a general increase in PUFA and a general decrease in ω-6/ω-3 ratio in all platelet phospholipids, with the exception of sphingomyelin; more precisely, the increase in the proportion of ω-6 fatty acids and of ω-3 fatty acids was 10.2 % and 37.5 % in phosphatidylethanolamine, respectively, reflecting a reduction in the ω-6/ω-3 ratio, from 8.08 to 6.47 (Pellegrini N et al, 1996). Also, patients drinking wine showed a high level of ω-3 fatty acids in granulocyte membranes and adipose tissue, and this is related to the diet (Christensen JH et al, 2001). The finding that wine increases ω-3 fatty acids in plasma is relevant because of the numerous publications that have reported biochemical and physiological effects of ω-3 fatty acids in humans and animals that are expected to prevent or ameliorate CHD (de Lorgeril M et al, 1994;Simopoulos AP, 1997;Mori TA et al, 2001).…”

Section: Discussionmentioning

confidence: 99%

Effect of Mediterranean and Occidental Diets, and Red Wine, on Plasma Fatty Acids in Humans: An Intervention Study

et al. 2004

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The type of diet consumed by individuals has been associated with the development of some chronic diseases, including cardiovascular disease (CVD), cancer, diabetes, and others. Populations that consume diets rich in fruits and vegetables and drink wine in moderation, as the Mediterranean, have a higher life expectancy and less chronic diseases than other occidental populations. We carried out an intervention study in humans to evaluate the effect of a Mediterranean diet (MD), an Occidental diet (OD) and their supplementation with red wine, on biochemical, physiological and clinical parameters related to atherosclerosis and other chronic diseases. For 3 months, two groups of 21 male volunteers each, received either a MD or an OD; during the second month, red wine was added isocalorically, 240 ml/day. At days 0, 30, 60 and 90, clinical, physiological and biochemical evaluations were made. In this article we report on the results obtained in plasma fatty acids profile that includes saturated fatty acids (SFA), monounsaturated fatty acids (MUFA), polyunsaturated fatty acids (PUFA), ω-6 fatty acids, ω-3 fatty acids and ω-6/ω-3 ratio. Other results have been published previously. Plasma fatty acid percentages in the OD group, compared to the MD group, did not show differences in SFA, but the OD group showed lower levels of MUFA and ω-3 fatty acids, and higher levels of PUFA and ω-6 fatty acids, with a higher ω-6/ω-3 ratio than the MD group. Wine supplementation reduced MUFA and increased PUFA in both dietary groups, suggesting that wine could improve a diet with a good ω-6/ω-3 ratio. Volunteers on MD showed a better fatty acid profile than those on OD, suggesting a lower cardiovascular risk. Moderate consumption of wine improves this profile in the MD group.

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Marine n-3 Fatty Acids, Wine Intake, and Heart Rate Variability in Patients Referred for Coronary Angiography

Cited by 136 publications

References 25 publications

Effects of trans- and n-3 unsaturated fatty acids on cardiovascular risk markers in healthy males. An 8 weeks dietary intervention study

Effects of trans- and n-3 unsaturated fatty acids on cardiovascular risk markers in healthy males. An 8 weeks dietary intervention study

Correlates of regular fish consumption in French elderly community dwellers: data from the Three-City study

Effect of Mediterranean and Occidental Diets, and Red Wine, on Plasma Fatty Acids in Humans: An Intervention Study

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