Relationship between Dietary n-6 Fatty Acid Intake and Hypertension: Effect of Glycated Hemoglobin Levels

Nakamura, Haruki; Hara, Akinori; Tsujiguchi, Hiromasa; Nguyen, Thao Thi Thu; Kambayashi, Yasuhiro; Miyagi, Sakae; Yamada, Yasuaki; Suzuki, Keita; Shimizu, Yukari; Nakamura, Hiroyuki

doi:10.3390/nu10121825

Cited by 20 publications

(23 citation statements)

References 32 publications

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“…The results of our study were consistent with some previous studies [17,35,36,37]. Levinson et al [35] found n3 fatty acid intake could reduce the risk of hypertension, and the study conducted by Knapp et al [36] also found this negative association.…”

Section: Discussionsupporting

confidence: 93%

“…Levinson et al [35] found n3 fatty acid intake could reduce the risk of hypertension, and the study conducted by Knapp et al [36] also found this negative association. Meanwhile, our study also indicated n6 fatty acid intake could reduce the risk of hypertension, and the study conducted by Nakamura et al [17] also indicated this negative association. The association between n6:n3 ratio and the risk of hypertension was not significant in our study, and Mirmiran et al [37] also found this not significant association.…”

Section: Discussionsupporting

confidence: 70%

“…In recent years, epidemiologic studies were conducted to investigate the association between dietary factors and hypertension, such as fruit and vegetables, whole grain, meat, protein, fiber, copper, zinc, and fatty acids [11,12,13,14,15,16,17,18,19]. Among these dietary factors, some are protective factors, such as fruit and vegetables [11,12,13], whole grains [14], and fiber [15].…”

Section: Introductionmentioning

confidence: 99%

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Association of Dietary n3 and n6 Fatty Acids Intake with Hypertension: NHANES 2007–2014

Sun

Zhang

2019

Nutrients

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We conducted this cross-sectional study in the American general population to explore the association of dietary n3 and n6 fatty acids intake and the risk of hypertension. We used data from the National Health and Nutrition Examination Survey (NHANES) 2007–2014 in this study. We obtained dietary n3 and n6 fatty acids data through two 24 h dietary recall interviews and n3, n6 fatty acids intake were adjusted by weight. We defined hypertension as now taking prescribed medicine for hypertension or blood pressure above 130/80 mmHg. We applied binary logistic regression, multinomial logistic regression, and restricted cubic spline to evaluate the associations of dietary n3 and n6 fatty acids intake with hypertension. A total of 18,434 participants were included in this study. In the multivariate-adjusted model 2, the odds ratios (ORs) with 95% confidence interval (CI) of hypertension were 0.58 (0.49–0.68), 0.53 (0.45–0.63), and 0.92 (0.80–1.06) for the highest versus the lowest tertile of dietary n3, n6 fatty acids intake and n6:n3 ratio, respectively. Further excluded participants with hypertension history, the ORs with 95% CI of newly diagnosed hypertension were 0.60 (0.50–0.73), 0.52 (0.43–0.62), and 0.95 (0.79–1.14) for the highest versus lowest tertile of dietary n3, n6 fatty acids intake and n6:n3 ratio, respectively. Dose-response analyses showed that the risk of hypertension was associated with dietary n3 and n6 fatty acids intake. Our study suggested that dietary n3 and n6 fatty acids intake were inversely associated with the risk of hypertension in US adults.

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Section: Discussionsupporting

confidence: 93%

Section: Discussionsupporting

confidence: 70%

Section: Introductionmentioning

confidence: 99%

See 1 more Smart Citation

Association of Dietary n3 and n6 Fatty Acids Intake with Hypertension: NHANES 2007–2014

Sun

Zhang

2019

Nutrients

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“…These baseline data were derived from the SHIKA study, which is a longitudinal population-based observational study conducted to describe the health status of the population in a town model and investigate approaches to prevent life-related diseases, such as hypertension, diabetes, allergic diseases and liver diseases. This study population has been reported previously [17]. In brief, there were 22,314 residents in Shika town in March 2014, 18,839 of whom were middle-aged (40 years or older) [18].…”

Section: Methodsmentioning

confidence: 99%

Dietary Calcium Intake and Hypertension: Importance of Serum Concentrations of 25-Hydroxyvitamin D

et al. 2019

Self Cite

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The relationship among dietary calcium, hypertension and vitamin D status currently remains unclear. This population-based cross-sectional study examined the association between dietary calcium intake and hypertension and the influence of serum concentrations of 25-hydroxyvitamin D [25(OH)D] in Japanese subjects. A total of 619 subjects aged from 40 years were recruited. Dietary intake was measured using a validated brief self-administered diet history questionnaire. Hypertension was defined as the use of antihypertensive medication or a blood pressure of 140/90 mmHg. Serum concentrations of 25(OH)D were used as the biomarker of vitamin D status. The prevalence of hypertension and low serum 25(OH)D levels (<20 ng/mL) were 55 and 32%, respectively. Dietary calcium intake inversely correlated with hypertension in subjects with serum 25(OH)D levels higher than 20 ng/mL (OR: 0.995; 95% CI: 0.991, 0.999) but it was not significant in those with serum 25(OH)D levels of 20 ng/mL or lower. Furthermore, dietary vitamin D intake correlated with serum concentrations of 25(OH)D after adjustments for various confounding factors. The present results demonstrate that the regular consumption of calcium may contribute to the prevention and treatment of hypertension in subjects with a non-vitamin D deficiency and also that dietary vitamin D intake may effectively prevents this deficiency.

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“…It includes interviews, questionnaires, and health examinations. Health examination data was collected between March 2014 and January 2018 from the residents of Shika, a town with more than 20,000 residents ( 20 ), located in a north area of Ishikawa Prefecture, Japan ( 21 ). The present study was conducted from December 2017 through January 2018 with four model districts in Shika being selected, including Horimatsu, Higashi-Masuho, Tsuchida, and Togi.…”

Section: Methodsmentioning

confidence: 99%

Impact of Gut Microbiome on Hypertensive Patients With Low-Salt Intake: Shika Study Results

et al. 2020

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Salt intake is one of the most important environmental factors impacting hypertension onset. Meanwhile, the potential roles of the gut microbiome (GM) in altering the health status of hosts have drawn considerable attention. Here, we aimed to perform an observational study to investigate the impact of intestinal bacterial flora in hypertensive patients with low-salt or high-salt intake. A total of 239 participants were enrolled, and their gut microbiomes, clinical and demographic details, as well as physiological parameters pertaining to the renin-angiotensin-aldosterone system and inflammatory cytokine profiles, were examined. The participants were classified into four groups based on the presence of different enterotype bacteria, as determined via cluster analysis, and salt intake: low salt/GM enterotype 1, low salt/GM enterotype 2, high salt/GM enterotype 1, and high salt/GM enterotype 2. Results show that the prevalence of hypertension was significantly lower in the low-salt/GM enterotype 2 group (27%) compared to the low salt/GM enterotype 1 group (47%; p = 0.04). Alternatively, no significant differences were observed in hypertension prevalence between the two high-salt intake groups (GM enterotype 1 = 50%, GM enterotype 2 = 47%; p = 0.83). Furthermore, The low-salt/GM enterotype 2 was higher in the relative abundances of Blautia, Bifidobacterium, Escherichia-Shigella, Lachnoclostridium , and Clostridium sensu stricto than the low-salt/GM enterotype 1. differed significantly between the GM enterotypes. These results suggested that consumption of a low-salt diet was ineffective in regulating hypertension in individuals with a specific gut bacteria composition. Our findings support the restoration of GM homeostasis as a new strategy for controlling blood pressure and preventing the development of hypertension.

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Relationship between Dietary n-6 Fatty Acid Intake and Hypertension: Effect of Glycated Hemoglobin Levels

Cited by 20 publications

References 32 publications

Association of Dietary n3 and n6 Fatty Acids Intake with Hypertension: NHANES 2007–2014

Association of Dietary n3 and n6 Fatty Acids Intake with Hypertension: NHANES 2007–2014

Dietary Calcium Intake and Hypertension: Importance of Serum Concentrations of 25-Hydroxyvitamin D

Impact of Gut Microbiome on Hypertensive Patients With Low-Salt Intake: Shika Study Results

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