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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. and Shaw, Jonathan E. (2015). Polyunsaturated fatty acid intake and risk of cardiovascular mortality in a low fish-consuming population: a prospective cohort analysis. European Journal of Nutrition,55(4):1605-1613.

Document type: Journal Article
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IRMA ID 83393865xPUB210
Title Polyunsaturated fatty acid intake and risk of cardiovascular mortality in a low fish-consuming population: a prospective cohort analysis
Author Owen, Alice J.
Magliano, Dianna J.
O'Dea, Kerin
Barr, Elizabeth L. M.
Shaw, Jonathan E.
Journal Name European Journal of Nutrition
Publication Date 2015
Volume Number 55
Issue Number 4
ISSN 1436-6207   (check CDU catalogue open catalogue search in new window)
Scopus ID 2-s2.0-84937694736
Start Page 1605
End Page 1613
Total Pages 9
Place of Publication Germany
Publisher Springer Medizin
Field of Research MEDICAL AND HEALTH SCIENCES
HERDC Category C1 - Journal Article (DIISR)
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.
Keywords Diet
Fatty acids
Mortality
Cardiovascular disease
DOI http://dx.doi.org/10.1007/s00394-015-0979-x   (check subscription with CDU E-Gateway service for CDU Staff and Students  check subscription with CDU E-Gateway in new window)
 
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