AI Article Synopsis
- Omega-3 fatty acids have been studied for cardiovascular benefits, but findings are inconsistent, prompting further investigation into their link with coronary heart disease (CHD) among U.S. adults.
- Researchers analyzed data from the National Health and Nutrition Examination Survey (NHANES) conducted between 1999 and 2018, focusing on dietary omega-3 intake and CHD risk.
- The study found that higher intake of total omega-3, alpha-linolenic acid (ALA), docosapentaenoic acid (DPA), and eicosatetraenoic acid (ETA) was associated with a lower risk of CHD, while eicosapentaenoic acid (EPA) and docosahe
Article Abstract
Background: Omega-3 has been extensively studied for its cardiovascular disease (CVD) benefits. However, the results of this evidence are inconsistent. Therefore, in this study, dietary omega-3 intake was investigated further in relation to coronary heart disease (CHD) risk among U.S. adults.
Methods: We used data from the National Health and Nutrition Examination Survey (NHANES) database for people ages 20 years and older between 1999 and 2018 to conduct a cross-sectional survey. The Medical Condition Questionnaire (MCQ) was used to determine CHD status. We measured dietary omega-3 intake using two 24-hour dietary recall interviews. Multivariate logistic regression and subgroup analysis were used to explore the correlation between dietary omega-3 intake and CHD. The dose-response relationship between the two was analyzed with a restricted cubic spline (RCS).
Results: 31,184 study subjects were included, of whom 1,604 (5.14%) were patients with CHD. By quintile (Q) of dietary omega-3 intake, after adjusting for all confounding factors, compared with Q1, when total dietary omega-3, alpha-linolenic acid (ALA), docosapentaenoic acid (DPA), eicosatetraenoic acid (ETA), eicosapentaenoic acid (EPA), and docosahexenoic acid (DHA) intake reached Q5, the odds ratio (95% confidence interval, CI) of CHD were 0.76 (0.60, 0.96), 0.73 (0.57, 0.94), 0.70 (0.54, 0.92), 0.66 (0.50, 0.85), 0.84 (0.69, 1.02), and 0.83 (0.64, 1.07), respectively, while EPA and DHA were not significantly associated with the disease (Trend p > 0.05). Intake of omega-3 and CHD were linearly related (P for nonlinear = 0.603). No significant interactions were found within subgroups except for the age group (P for interaction = 0.001). Sensitivity analysis and multivariate logistic regression results are generally in agreement.
Conclusions: Total dietary omega-3, ALA, DPA, and ETA intake were negatively associated with CHD risk. In contrast, EPA and DHA had no significant correlation with CHD.
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|---|---|
| http://www.ncbi.nlm.nih.gov/pmc/articles/PMC10732455 | PMC |
| http://journals.plos.org/plosone/article?id=10.1371/journal.pone.0294861 | PLOS |
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