This article is more than 5 years old. Information may no longer be current.
Biomarker concentrations of omega-3 fatty acids linked to lower risk for fatal CHD
Click Here to Manage Email Alerts
Data from a meta-analysis conducted by the Fatty Acids and Outcomes Research Consortium indicate that biomarker concentrations of plant-based and seafood-based omega-3 fatty acids are associated with a lower risk for fatal CHD.
“These new results, including many studies which previously had not reported their findings, provide the most comprehensive picture to-date of how omega-3s may influence heart disease,” Liana C. Del Gobbo, PhD, a postdoctoral research fellow in the division of cardiovascular medicine at Stanford University School of Medicine, said in a press release.
The review of 19 studies from 16 countries covering 45,637 participants was published in JAMA Internal Medicine.
There were 10 prospective cohort studies, seven prospective nested case-control studies and two retrospective case-control studies. Biomarker types measures in these studies included phospholipids (plasma or erythrocyte; n = 10), total plasma (n = 6), adipose tissue (n = 4) and cholesterol esters (n = 1). Two studies, the Nurses’ Health Study I and Health Professionals Follow-up Study, measured both total plasma and erythrocyte phospholipids.
The median age of participants was 59 years and 62.8% were men. Median follow-up was 10 years.
Reduced risk
According to the results, 7,973 incident CHD events, 7,157 nonfatal MIs and 2,781 fatal CHD events were reported during the study period. In continuous (per 1-standard deviation increase) multivariable-adjusted analyses, omega-3 biomarkers eicosapentaenoic acid (EPA), docosahexaenoic acid (DHA) and docosapentaenoic acid (DPA) were associated with an approximately 9% lower risk for fatal CHD.
Relative risks were 0.91 (95% CI, 0.82-1) for EPA, 0.9 (95% CI, 0.85-0.96) for DPA and 0.9 (95% CI, 0.84-0.96) for DHA. No significant associations, however, were found with nonfatal MI, and only DPA was associated with reduced risk for total CHD (RR = 0.94; 95% CI, 0.9-0.99). In addition, 8-aminolevulinic acid (ALA) was associated with a 9% lower risk for fatal CHD (RR = 0.91; 95% CI, 0.84-0.98). No associations were found between ALA and total CHD or nonfatal MI.
Unprecedented opportunity
“At a time when some but not other trials of fish oil supplementation have shown benefits, there is uncertainty about CV effects of omega-3s,” said Dariush Mozaffarian, MD, DrPH, dean of the Friedman School of Nutrition Science and Policy at Tufts University, Boston, in the release.
Dariush Mozaffarian
“Most prior studies of dietary fats have relied on self-reported estimates of intake,” Mozaffarian said. “This new global consortium provides an unprecedented opportunity to understand how blood biomarkers of many different fats and fatty acids relate to diverse health outcomes, and many additional investigations are in progress.” – by Tracey Romero
Disclosures: Del Gobbo reports receiving ad hoc consulting fees from the Life Sciences Research Organization. Mozaffarian reports receiving ad hoc honoraria from Bunge, Pollock Institute and Quaker Oats; ad hoc consulting for Amarin, AstraZeneca, Foodminds, Life Sciences Research Organization, Nutrition Impact, Strawn LLP and Winston; membership in Unilever North American Scientific Advisory Boards; and chapter royalties from UpToDate. Please see full study for a list of the other researchers’ relevant financial disclosures.
Click Here to Manage Email Alerts