TY - JOUR
T1 - Associations of plasma n3 polyunsaturated fatty acids with blood pressure and cardiovascular risk factors among Chinese
AU - Huang, Tao
AU - Shou, Tianxing
AU - Cai, Nidan
AU - Wahlqvist, Mark L.
AU - Li, Duo
PY - 2012/9/1
Y1 - 2012/9/1
N2 - The relationship between plasma fatty acid (FA) levels and hypertension in Chinese is not fully understood. The aim of this study was to examine relationships between plasma phospholipid (PL) FAs and hypertension in Chinese subjects. One thousand one hundred and fifty-four subjects in Hangzhou, China, were recruited in this cross-sectional study. Two hundred and fourteen (160 males, 54 females) subjects with hypertension and 940 (664 males, 276 females) healthy subjects were identified. The prevalence of hypertension in females (19.6%) was significantly higher than that in males (16.4%). Compared with healthy subjects, hypertensive subjects showed significantly lower plasma PL 22:5n3 (p 0.017), 22:6n3 (p 0.008), PL polyunsaturated fatty acids (PUFAs; p < 0.001), n3 PUFA (p 0.015), n6 PUFA (p < 0.001) and 20:4n6 (p < 0.010). PL n3 PUFA [odds ratio (OR) 0.43, 95% confidence interval (CI) 0.291.19] and n3:n6 (OR 0.48, 95% CI 0.121.86) were inversely associated with hypertension. However, plasma saturated fatty acid (SFA; OR 2.01, 95% CI 1.052.98) was significantly positively associated with hypertension. PL SFA was significantly positively associated with systolic blood pressure (p 0.048), whereas plasma PL monounsaturated FA was significantly positively associated with diastolic blood pressure (DBP; p 0.009) in hypertensive subjects. PL PUFA (p 0.022) and n3 PUFA (p 0.047) were significantly negatively associated with DBP in hypertensive subjects. Our results suggest that plasma PL n3 PUFA was significantly inversely associated with hypertension in Chinese. It would seem appropriate for hypertensive subjects to increase their dietary n3 PUFA which may help reduce BP.
AB - The relationship between plasma fatty acid (FA) levels and hypertension in Chinese is not fully understood. The aim of this study was to examine relationships between plasma phospholipid (PL) FAs and hypertension in Chinese subjects. One thousand one hundred and fifty-four subjects in Hangzhou, China, were recruited in this cross-sectional study. Two hundred and fourteen (160 males, 54 females) subjects with hypertension and 940 (664 males, 276 females) healthy subjects were identified. The prevalence of hypertension in females (19.6%) was significantly higher than that in males (16.4%). Compared with healthy subjects, hypertensive subjects showed significantly lower plasma PL 22:5n3 (p 0.017), 22:6n3 (p 0.008), PL polyunsaturated fatty acids (PUFAs; p < 0.001), n3 PUFA (p 0.015), n6 PUFA (p < 0.001) and 20:4n6 (p < 0.010). PL n3 PUFA [odds ratio (OR) 0.43, 95% confidence interval (CI) 0.291.19] and n3:n6 (OR 0.48, 95% CI 0.121.86) were inversely associated with hypertension. However, plasma saturated fatty acid (SFA; OR 2.01, 95% CI 1.052.98) was significantly positively associated with hypertension. PL SFA was significantly positively associated with systolic blood pressure (p 0.048), whereas plasma PL monounsaturated FA was significantly positively associated with diastolic blood pressure (DBP; p 0.009) in hypertensive subjects. PL PUFA (p 0.022) and n3 PUFA (p 0.047) were significantly negatively associated with DBP in hypertensive subjects. Our results suggest that plasma PL n3 PUFA was significantly inversely associated with hypertension in Chinese. It would seem appropriate for hypertensive subjects to increase their dietary n3 PUFA which may help reduce BP.
KW - Cardiovascular diseases
KW - Hypertension
KW - Phospholipids
KW - Polyunsaturated fatty acid
KW - Prevalence
UR - http://www.scopus.com/inward/record.url?scp=84865318217&partnerID=8YFLogxK
U2 - 10.3109/09637486.2011.652076
DO - 10.3109/09637486.2011.652076
M3 - Article
C2 - 22263527
AN - SCOPUS:84865318217
SN - 0963-7486
VL - 63
SP - 667
EP - 673
JO - International Journal of Food Sciences and Nutrition
JF - International Journal of Food Sciences and Nutrition
IS - 6
ER -