Dietary α-Linolenic Acid, Marine ω-3 Fatty Acids, and Mortality in a Population With High Fish Consumption: Findings From the PREvención con DIeta MEDiterránea (PREDIMED) Study
Background Epidemiological evidence suggests a cardioprotective role of α‐linolenic acid (ALA), a plant‐derived ω‐3 fatty acid. It is unclear whether ALA is beneficial in a background of high marine ω‐3 fatty acids (long‐chain n‐3 polyunsaturated fatty acids) intake. In persons at high cardiovascula...
| Autores: | , , , , , , , , , , , , , , , , , , , , |
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| Tipo de recurso: | artículo |
| Estado: | Versión publicada |
| Fecha de publicación: | 2015 |
| País: | España |
| Institución: | Universidad de Barcelona |
| Repositorio: | Dipòsit Digital de la UB |
| OAI Identifier: | oai:diposit.ub.edu:2445/106297 |
| Acceso en línea: | https://hdl.handle.net/2445/106297 |
| Access Level: | acceso abierto |
| Palabra clave: | Àcids grassos en la nutrició Factors de risc en les malalties Hàbits alimentaris Dieta Sistema cardiovascular Cuina mediterrània Fatty acids in human nutrition Risk factors in diseases Food habits Diet Cardiovascular system Mediterranean cooking |
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Dietary α-Linolenic Acid, Marine ω-3 Fatty Acids, and Mortality in a Population With High Fish Consumption: Findings From the PREvención con DIeta MEDiterránea (PREDIMED) StudySala Vila, AleixGuasch-Ferré, MartaHu, Frank B.Sánchez Tainta, AnaBulló, MònicaSerra-Mir, MercèLópez Sabater, María del CarmenSorlí, José V.Arós, FernandoFiol Sala, MiguelMuñoz Pérez, Miguel ÁngelSerra Majem, LluísMartínez, J. Alfredo, 1957-Corella Piquer, DoloresFitó Colomer, MontserratSalas Salvadó, JordiMartínez-González, Miguel Ángel, 1957-Estruch Riba, RamonRos Rahola, EmilioVinyoles, ErnestPREDIMED Study InvestigatorsÀcids grassos en la nutricióFactors de risc en les malaltiesHàbits alimentarisDietaSistema cardiovascularCuina mediterràniaFatty acids in human nutritionRisk factors in diseasesFood habitsDietCardiovascular systemMediterranean cookingBackground Epidemiological evidence suggests a cardioprotective role of α‐linolenic acid (ALA), a plant‐derived ω‐3 fatty acid. It is unclear whether ALA is beneficial in a background of high marine ω‐3 fatty acids (long‐chain n‐3 polyunsaturated fatty acids) intake. In persons at high cardiovascular risk from Spain, a country in which fish consumption is customarily high, we investigated whether meeting the International Society for the Study of Fatty Acids and Lipids recommendation for dietary ALA (0.7% of total energy) at baseline was related to all‐cause and cardiovascular disease mortality. We also examined the effect of meeting the society's recommendation for long‐chain n‐3 polyunsaturated fatty acids (≥500 mg/day). Methods and Results We longitudinally evaluated 7202 participants in the PREvención con DIeta MEDiterránea (PREDIMED) trial. Multivariable‐adjusted Cox regression models were fitted to estimate hazard ratios. ALA intake correlated to walnut consumption (r=0.94). During a 5.9‐y follow‐up, 431 deaths occurred (104 cardiovascular disease, 55 coronary heart disease, 32 sudden cardiac death, 25 stroke). The hazard ratios for meeting ALA recommendation (n=1615, 22.4%) were 0.72 (95% CI 0.56-0.92) for all‐cause mortality and 0.95 (95% CI 0.58-1.57) for fatal cardiovascular disease. The hazard ratios for meeting the recommendation for long‐chain n‐3 polyunsaturated fatty acids (n=5452, 75.7%) were 0.84 (95% CI 0.67-1.05) for all‐cause mortality, 0.61 (95% CI 0.39-0.96) for fatal cardiovascular disease, 0.54 (95% CI 0.29-0.99) for fatal coronary heart disease, and 0.49 (95% CI 0.22-1.01) for sudden cardiac death. The highest reduction in all‐cause mortality occurred in participants meeting both recommendations (hazard ratio 0.63 [95% CI 0.45-0.87]). Conclusions In participants without prior cardiovascular disease and high fish consumption, dietary ALA, supplied mainly by walnuts and olive oil, relates inversely to all‐cause mortality, whereas protection from cardiac mortality is limited to fish‐derived long‐chain n‐3 polyunsaturated fatty acids.2015info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionapplication/pdfhttps://hdl.handle.net/2445/106297Articles publicats en revistes (Medicina)reponame:Dipòsit Digital de la UBinstname:Universidad de BarcelonaInglésReproducció del document publicat a: https://doi.org/10.1161/JAHA.115.002543Journal Of The American Heart Association, 2015, vol. 5, num. 2https://doi.org/10.1161/JAHA.115.002543cc-by-nc (c) Sala Vila, Aleix et al., 2015http://creativecommons.org/licenses/by-nc/3.0/esinfo:eu-repo/semantics/openAccessoai:diposit.ub.edu:2445/1062972026-05-27T06:46:51Z |
| dc.title.none.fl_str_mv |
Dietary α-Linolenic Acid, Marine ω-3 Fatty Acids, and Mortality in a Population With High Fish Consumption: Findings From the PREvención con DIeta MEDiterránea (PREDIMED) Study |
| title |
Dietary α-Linolenic Acid, Marine ω-3 Fatty Acids, and Mortality in a Population With High Fish Consumption: Findings From the PREvención con DIeta MEDiterránea (PREDIMED) Study |
| spellingShingle |
Dietary α-Linolenic Acid, Marine ω-3 Fatty Acids, and Mortality in a Population With High Fish Consumption: Findings From the PREvención con DIeta MEDiterránea (PREDIMED) Study Sala Vila, Aleix Àcids grassos en la nutrició Factors de risc en les malalties Hàbits alimentaris Dieta Sistema cardiovascular Cuina mediterrània Fatty acids in human nutrition Risk factors in diseases Food habits Diet Cardiovascular system Mediterranean cooking |
| title_short |
Dietary α-Linolenic Acid, Marine ω-3 Fatty Acids, and Mortality in a Population With High Fish Consumption: Findings From the PREvención con DIeta MEDiterránea (PREDIMED) Study |
| title_full |
Dietary α-Linolenic Acid, Marine ω-3 Fatty Acids, and Mortality in a Population With High Fish Consumption: Findings From the PREvención con DIeta MEDiterránea (PREDIMED) Study |
| title_fullStr |
Dietary α-Linolenic Acid, Marine ω-3 Fatty Acids, and Mortality in a Population With High Fish Consumption: Findings From the PREvención con DIeta MEDiterránea (PREDIMED) Study |
| title_full_unstemmed |
Dietary α-Linolenic Acid, Marine ω-3 Fatty Acids, and Mortality in a Population With High Fish Consumption: Findings From the PREvención con DIeta MEDiterránea (PREDIMED) Study |
| title_sort |
Dietary α-Linolenic Acid, Marine ω-3 Fatty Acids, and Mortality in a Population With High Fish Consumption: Findings From the PREvención con DIeta MEDiterránea (PREDIMED) Study |
| dc.creator.none.fl_str_mv |
Sala Vila, Aleix Guasch-Ferré, Marta Hu, Frank B. Sánchez Tainta, Ana Bulló, Mònica Serra-Mir, Mercè López Sabater, María del Carmen Sorlí, José V. Arós, Fernando Fiol Sala, Miguel Muñoz Pérez, Miguel Ángel Serra Majem, Lluís Martínez, J. Alfredo, 1957- Corella Piquer, Dolores Fitó Colomer, Montserrat Salas Salvadó, Jordi Martínez-González, Miguel Ángel, 1957- Estruch Riba, Ramon Ros Rahola, Emilio Vinyoles, Ernest PREDIMED Study Investigators |
| author |
Sala Vila, Aleix |
| author_facet |
Sala Vila, Aleix Guasch-Ferré, Marta Hu, Frank B. Sánchez Tainta, Ana Bulló, Mònica Serra-Mir, Mercè López Sabater, María del Carmen Sorlí, José V. Arós, Fernando Fiol Sala, Miguel Muñoz Pérez, Miguel Ángel Serra Majem, Lluís Martínez, J. Alfredo, 1957- Corella Piquer, Dolores Fitó Colomer, Montserrat Salas Salvadó, Jordi Martínez-González, Miguel Ángel, 1957- Estruch Riba, Ramon Ros Rahola, Emilio Vinyoles, Ernest PREDIMED Study Investigators |
| author_role |
author |
| author2 |
Guasch-Ferré, Marta Hu, Frank B. Sánchez Tainta, Ana Bulló, Mònica Serra-Mir, Mercè López Sabater, María del Carmen Sorlí, José V. Arós, Fernando Fiol Sala, Miguel Muñoz Pérez, Miguel Ángel Serra Majem, Lluís Martínez, J. Alfredo, 1957- Corella Piquer, Dolores Fitó Colomer, Montserrat Salas Salvadó, Jordi Martínez-González, Miguel Ángel, 1957- Estruch Riba, Ramon Ros Rahola, Emilio Vinyoles, Ernest PREDIMED Study Investigators |
| author2_role |
author author author author author author author author author author author author author author author author author author author author |
| dc.subject.none.fl_str_mv |
Àcids grassos en la nutrició Factors de risc en les malalties Hàbits alimentaris Dieta Sistema cardiovascular Cuina mediterrània Fatty acids in human nutrition Risk factors in diseases Food habits Diet Cardiovascular system Mediterranean cooking |
| topic |
Àcids grassos en la nutrició Factors de risc en les malalties Hàbits alimentaris Dieta Sistema cardiovascular Cuina mediterrània Fatty acids in human nutrition Risk factors in diseases Food habits Diet Cardiovascular system Mediterranean cooking |
| description |
Background Epidemiological evidence suggests a cardioprotective role of α‐linolenic acid (ALA), a plant‐derived ω‐3 fatty acid. It is unclear whether ALA is beneficial in a background of high marine ω‐3 fatty acids (long‐chain n‐3 polyunsaturated fatty acids) intake. In persons at high cardiovascular risk from Spain, a country in which fish consumption is customarily high, we investigated whether meeting the International Society for the Study of Fatty Acids and Lipids recommendation for dietary ALA (0.7% of total energy) at baseline was related to all‐cause and cardiovascular disease mortality. We also examined the effect of meeting the society's recommendation for long‐chain n‐3 polyunsaturated fatty acids (≥500 mg/day). Methods and Results We longitudinally evaluated 7202 participants in the PREvención con DIeta MEDiterránea (PREDIMED) trial. Multivariable‐adjusted Cox regression models were fitted to estimate hazard ratios. ALA intake correlated to walnut consumption (r=0.94). During a 5.9‐y follow‐up, 431 deaths occurred (104 cardiovascular disease, 55 coronary heart disease, 32 sudden cardiac death, 25 stroke). The hazard ratios for meeting ALA recommendation (n=1615, 22.4%) were 0.72 (95% CI 0.56-0.92) for all‐cause mortality and 0.95 (95% CI 0.58-1.57) for fatal cardiovascular disease. The hazard ratios for meeting the recommendation for long‐chain n‐3 polyunsaturated fatty acids (n=5452, 75.7%) were 0.84 (95% CI 0.67-1.05) for all‐cause mortality, 0.61 (95% CI 0.39-0.96) for fatal cardiovascular disease, 0.54 (95% CI 0.29-0.99) for fatal coronary heart disease, and 0.49 (95% CI 0.22-1.01) for sudden cardiac death. The highest reduction in all‐cause mortality occurred in participants meeting both recommendations (hazard ratio 0.63 [95% CI 0.45-0.87]). Conclusions In participants without prior cardiovascular disease and high fish consumption, dietary ALA, supplied mainly by walnuts and olive oil, relates inversely to all‐cause mortality, whereas protection from cardiac mortality is limited to fish‐derived long‐chain n‐3 polyunsaturated fatty acids. |
| publishDate |
2015 |
| dc.date.none.fl_str_mv |
2015 |
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info:eu-repo/semantics/article info:eu-repo/semantics/publishedVersion |
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article |
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publishedVersion |
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https://hdl.handle.net/2445/106297 |
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https://hdl.handle.net/2445/106297 |
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Inglés |
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Inglés |
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Reproducció del document publicat a: https://doi.org/10.1161/JAHA.115.002543 Journal Of The American Heart Association, 2015, vol. 5, num. 2 https://doi.org/10.1161/JAHA.115.002543 |
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cc-by-nc (c) Sala Vila, Aleix et al., 2015 http://creativecommons.org/licenses/by-nc/3.0/es info:eu-repo/semantics/openAccess |
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cc-by-nc (c) Sala Vila, Aleix et al., 2015 http://creativecommons.org/licenses/by-nc/3.0/es |
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openAccess |
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application/pdf |
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Articles publicats en revistes (Medicina) reponame:Dipòsit Digital de la UB instname:Universidad de Barcelona |
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Universidad de Barcelona |
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