30 research outputs found
Dietary a-Linolenic acid, Marine x-3 fatty acids, and mortality in a population with high fish consumption: findings from the PREevenciĂłn con DIeta MEDiterrĂĄnea (PREDIMED) study
Epidemiological evidence suggests a cardioprotective role of αâlinolenic acid (ALA), a plantâderived Ïâ3 fatty acid. It is unclear whether ALA is beneficial in a background of high marine x-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
societyâs recommendation for long-chain n-3 polyunsaturated fatty acids (â„500 mg/day).
Methods and Results-âWe longitudinally evaluated 7202 participants in the PREvenci on con DIeta MEDiterr anea (PREDIMED) trial.
Multivariable-adjusted Cox regressionmodels were fitted to estimate hazard ratios. ALA intake correlated towalnut 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 formeeting ALArecommendation (n=1615, 22.4%) were 0.72 (95% CI 0.56â0.92) for all-causemortality and 0.95
(95% CI 0.58â1.57) for fatal cardiovascular disease. The hazard ratios formeeting the recommendation for long-chain n-3 polyunsaturated
fatty acids (n=5452, 75.7%) were 0.84 (95% CI 0.67â1.05) for all-causemortality, 0.61 (95% CI 0.39â0.96) for fatal cardiovascular disease,
0.54 (95% CI 0.29â0.99) for fatal coronary heart disease, and 0.49 (95% CI 0.22â1.01) for sudden cardiac death. The highest reduction in
all-cause mortality occurred in participants meeting both recommendations (hazard ratio 0.63 [95% CI 0.45â0.87]).
Conclusions-âIn 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
Polyphenol intake and mortality risk: a re-analysis of the PREDIMED trial
Background: Polyphenols may lower the risk of cardiovascular disease (CVD) and other chronic diseases due to
their antioxidant and anti-inflammatory properties, as well as their beneficial effects on blood pressure, lipids and
insulin resistance. However, no previous epidemiological studies have evaluated the relationship between the intake
of total polyphenols intake and polyphenol subclasses with overall mortality. Our aim was to evaluate whether
polyphenol intake is associated with all-cause mortality in subjects at high cardiovascular risk.
Methods: We used data from the PREDIMED study, a 7,447-participant, parallel-group, randomized, multicenter,
controlled five-year feeding trial aimed at assessing the effects of the Mediterranean Diet in primary prevention of
cardiovascular disease. Polyphenol intake was calculated by matching food consumption data from repeated food
frequency questionnaires (FFQ) with the Phenol-Explorer database on the polyphenol content of each reported
food. Hazard ratios (HR) and 95% confidence intervals (CI) between polyphenol intake and mortality were estimated
using time-dependent Cox proportional hazard models.
Results: Over an average of 4.8 years of follow-up, we observed 327 deaths. After multivariate adjustment, we
found a 37% relative reduction in all-cause mortality comparing the highest versus the lowest quintiles of total
polyphenol intake (hazard ratio (HR) = 0.63; 95% CI 0.41 to 0.97; P for trend = 0.12). Among the polyphenol subclasses,
stilbenes and lignans were significantly associated with reduced all-cause mortality (HR =0.48; 95% CI 0.25 to 0.91; P for
trend = 0.04 and HR = 0.60; 95% CI 0.37 to 0.97; P for trend = 0.03, respectively), with no significant associations apparent
in the rest (flavonoids or phenolic acids).
Conclusions: Among high-risk subjects, those who reported a high polyphenol intake, especially of stilbenes and
lignans, showed a reduced risk of overall mortality compared to those with lower intakes. These results may be useful
to determine optimal polyphenol intake or specific food sources of polyphenols that may reduce the risk of all-cause
mortality.
Clinical trial registration: ISRCTN35739639
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Dietary αâLinolenic Acid, Marine Ïâ3 Fatty Acids, and Mortality in a Population With High Fish Consumption: Findings From the PREvenciĂłn con DIeta MEDiterrĂĄnea (PREDIMED) Study
Background: Epidemiological evidence suggests a cardioprotective role of αâlinolenic acid (ALA), a plantâderived Ïâ3 fatty acid. It is unclear whether ALA is beneficial in a background of high marine Ïâ3 fatty acids (longâchain nâ3 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 allâcause and cardiovascular disease mortality. We also examined the effect of meeting the society's recommendation for longâchain nâ3 polyunsaturated fatty acids (â„500 mg/day). Methods and Results: We longitudinally evaluated 7202 participants in the PREvenciĂłn con DIeta MEDiterrĂĄnea (PREDIMED) trial. Multivariableâadjusted Cox regression models were fitted to estimate hazard ratios. ALA intake correlated to walnut consumption (r=0.94). During a 5.9ây followâup, 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 0.56â0.92) for allâcause mortality and 0.95 (95% CI 0.58â1.57) for fatal cardiovascular disease. The hazard ratios for meeting the recommendation for longâchain nâ3 polyunsaturated fatty acids (n=5452, 75.7%) were 0.84 (95% CI 0.67â1.05) for allâcause mortality, 0.61 (95% CI 0.39â0.96) for fatal cardiovascular disease, 0.54 (95% CI 0.29â0.99) for fatal coronary heart disease, and 0.49 (95% CI 0.22â1.01) for sudden cardiac death. The highest reduction in allâcause mortality occurred in participants meeting both recommendations (hazard ratio 0.63 [95% CI 0.45â0.87]). Conclusions: In participants without prior cardiovascular disease and high fish consumption, dietary ALA, supplied mainly by walnuts and olive oil, relates inversely to allâcause mortality, whereas protection from cardiac mortality is limited to fishâderived longâchain nâ3 polyunsaturated fatty acids. Clinical Trial Registration URL: http://www.Controlled-trials.com/. Unique identifier: ISRCTN35739639