Polyunsaturated fatty acid intake and risk of cardiovascular mortality in a low fish-consuming population: A prospective cohort analysis

Alice J. Owen, Dianna J. Magliano, Kerin O’Dea, Elizabeth L. M. Barr, Jonathan E. Shaw

Research output: Contribution to journalArticleResearchpeer-review

Abstract

Purpose: The aim of this study was to examine the relationship between polyunsaturated fatty acids (PUFA) intake (n-6 and n-3) and mortality in a population-based sample with a low fish intake. Methods: Cox regression was used to examine the relationships between dietary PUFA intake and all-cause or CVD mortality in the Australian Diabetes, Obesity and Lifestyle Study (AusDiab) cohort, a population of 11,247 Australians aged ≥25 years recruited in 1999/2000 and followed until 2012. Demographic, lifestyle and behavioural information were collected by questionnaire and fasting blood tests undertaken. Dietary intake was collected by a 121-item food frequency questionnaire. Vital status and causes of death were collected by death registry linkage. Results: Those in the highest quintile of n-6 PUFA intake had lower risk of CVD mortality (HR 0.57, 95 % CI 0.38–0.86) after age and sex adjustment, but this failed to retain significance after further risk factor adjustment. Consumption of ≥1 serves/week of non-fried fish was associated with reduced risk of CVD mortality (HR 0.64, 95 % CI 0.45–0.91, p = 0.013) compared to those eating less than 1 serve/month, after sex and age adjustment, but did not retain significance after further adjustment. However, long-chain n-3 intake was not associated with CVD mortality, and those in the highest quintile of n-3 intake had a higher risk of all-cause mortality. Conclusions: These findings do not support previous suggestions that n-6 PUFA have adverse effects on CVD risk. Greater intake of non-fried fish was associated with lower risk of CVD mortality, but those with the highest total n-3 intake were at slightly increased risk of all-cause mortality.

Original languageEnglish
Pages (from-to)1605-1613
Number of pages9
JournalEuropean Journal of Nutrition
Volume55
Issue number4
DOIs
Publication statusPublished - 1 Jun 2016

Keywords

  • Cardiovascular disease
  • Diet
  • Fatty acids
  • Mortality

Cite this

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title = "Polyunsaturated fatty acid intake and risk of cardiovascular mortality in a low fish-consuming population: A prospective cohort analysis",
abstract = "Purpose: The aim of this study was to examine the relationship between polyunsaturated fatty acids (PUFA) intake (n-6 and n-3) and mortality in a population-based sample with a low fish intake. Methods: Cox regression was used to examine the relationships between dietary PUFA intake and all-cause or CVD mortality in the Australian Diabetes, Obesity and Lifestyle Study (AusDiab) cohort, a population of 11,247 Australians aged ≥25 years recruited in 1999/2000 and followed until 2012. Demographic, lifestyle and behavioural information were collected by questionnaire and fasting blood tests undertaken. Dietary intake was collected by a 121-item food frequency questionnaire. Vital status and causes of death were collected by death registry linkage. Results: Those in the highest quintile of n-6 PUFA intake had lower risk of CVD mortality (HR 0.57, 95 {\%} CI 0.38–0.86) after age and sex adjustment, but this failed to retain significance after further risk factor adjustment. Consumption of ≥1 serves/week of non-fried fish was associated with reduced risk of CVD mortality (HR 0.64, 95 {\%} CI 0.45–0.91, p = 0.013) compared to those eating less than 1 serve/month, after sex and age adjustment, but did not retain significance after further adjustment. However, long-chain n-3 intake was not associated with CVD mortality, and those in the highest quintile of n-3 intake had a higher risk of all-cause mortality. Conclusions: These findings do not support previous suggestions that n-6 PUFA have adverse effects on CVD risk. Greater intake of non-fried fish was associated with lower risk of CVD mortality, but those with the highest total n-3 intake were at slightly increased risk of all-cause mortality.",
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Polyunsaturated fatty acid intake and risk of cardiovascular mortality in a low fish-consuming population : A prospective cohort analysis. / Owen, Alice J.; Magliano, Dianna J.; O’Dea, Kerin; Barr, Elizabeth L. M.; Shaw, Jonathan E.

In: European Journal of Nutrition, Vol. 55, No. 4, 01.06.2016, p. 1605-1613.

Research output: Contribution to journalArticleResearchpeer-review

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T1 - Polyunsaturated fatty acid intake and risk of cardiovascular mortality in a low fish-consuming population

T2 - A prospective cohort analysis

AU - Owen, Alice J.

AU - Magliano, Dianna J.

AU - O’Dea, Kerin

AU - Barr, Elizabeth L. M.

AU - Shaw, Jonathan E.

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Y1 - 2016/6/1

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AB - Purpose: The aim of this study was to examine the relationship between polyunsaturated fatty acids (PUFA) intake (n-6 and n-3) and mortality in a population-based sample with a low fish intake. Methods: Cox regression was used to examine the relationships between dietary PUFA intake and all-cause or CVD mortality in the Australian Diabetes, Obesity and Lifestyle Study (AusDiab) cohort, a population of 11,247 Australians aged ≥25 years recruited in 1999/2000 and followed until 2012. Demographic, lifestyle and behavioural information were collected by questionnaire and fasting blood tests undertaken. Dietary intake was collected by a 121-item food frequency questionnaire. Vital status and causes of death were collected by death registry linkage. Results: Those in the highest quintile of n-6 PUFA intake had lower risk of CVD mortality (HR 0.57, 95 % CI 0.38–0.86) after age and sex adjustment, but this failed to retain significance after further risk factor adjustment. Consumption of ≥1 serves/week of non-fried fish was associated with reduced risk of CVD mortality (HR 0.64, 95 % CI 0.45–0.91, p = 0.013) compared to those eating less than 1 serve/month, after sex and age adjustment, but did not retain significance after further adjustment. However, long-chain n-3 intake was not associated with CVD mortality, and those in the highest quintile of n-3 intake had a higher risk of all-cause mortality. Conclusions: These findings do not support previous suggestions that n-6 PUFA have adverse effects on CVD risk. Greater intake of non-fried fish was associated with lower risk of CVD mortality, but those with the highest total n-3 intake were at slightly increased risk of all-cause mortality.

KW - Cardiovascular disease

KW - Diet

KW - Fatty acids

KW - Mortality

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JO - European Journal of Nutrition

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