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oai:recercat.cat:2445/465832025-12-05T12:26:57Zcom_2072_1057col_2072_478916col_2072_478917col_2072_478921col_2072_478924col_2072_478930

Determinants of the omega-3 index in a Mediterranean population at increased risk for CHD. Sala Vila, Aleix Harris, William S. Cofán Pujol, Montserrat Pérez-Heras, Ana Maria Pintó Sala, Xavier Lamuela Raventós, Rosa Ma. Covas Planells, María Isabel Estruch Riba, Ramon Ros Rahola, Emilio Dieta Malalties cardiovasculars Factors de risc en les malalties Àcids grassos omega-3 Diet Cardiovascular diseases Risk factors in diseases Omega-3 fatty acids The omega-3 index, defined as the sum of EPA and DHA in erythrocyte membranes expressed as a percentage of total fatty acids, has been proposed as both a risk marker and risk factor for CHD death. A major determinant of the omega-3 index is EPA þ DHA intake, but the impact of other dietary fatty acids has not been investigated. In a cross-sectional study on 198 subjects (102 men and 96 women, mean age 66 years) at high cardiovascular risk living in Spain, the country with low rates of cardiac death despite a high prevalence of cardiovascular risk factors, dietary data were acquired from FFQ and blood cell membrane fatty acid composition was measured by GC. The average consumption of EPA þ DHA was 0·9 g/d and the mean omega-3 index was 7·1%. In multivariate models, EPA þ DHA intake was the main predictor of the omega-3 index but explained only 12% of its variability (P,0·001). No associations with other dietary fatty acids were observed. Although the single most influential determinant of the omega-3 index measured here was the intake of EPA þ DHA, it explained little of the former"s variability; hence, the effects of other factors (genetic, dietary and lifestyle) remain to be determined. Nevertheless, the high omega-3 index could at least partially explain the paradox of low rates of fatal CHD in Spain despite a high background prevalence of cardiovascular risk factors. 2013-10-01T15:52:19Z 2013-10-01T15:52:19Z 2011-08 2013-10-01T15:52:19Z info:eu-repo/semantics/article info:eu-repo/semantics/publishedVersion 0007-1145 https://hdl.handle.net/2445/46583 601196 21450116 eng Reproducció del document publicat a: http://dx.doi.org/10.1017/S0007114511000171 British Journal of Nutrition, 2011, vol. 106, num. 3, p. 425-431 http://dx.doi.org/10.1017/S0007114511000171 (c) Cambridge University Press, 2011 info:eu-repo/semantics/openAccess 7 p. application/pdf Cambridge University Press Articles publicats en revistes (Nutrició, Ciències de l'Alimentació i Gastronomia)