富含脂肪的鱼类、海洋 ω-3 脂肪酸与心力衰竭的发生。
Fatty fish, marine omega-3 fatty acids and incidence of heart failure.
机构信息
Department of Epidemiology, University of Alabama at Birmingham, School of Public Health, Birmingham, AL 39294, USA.
出版信息
Eur J Clin Nutr. 2010 Jun;64(6):587-94. doi: 10.1038/ejcn.2010.50. Epub 2010 Mar 24.
BACKGROUND/OBJECTIVES: Marine omega-3 fatty acids have beneficial effects on cardiovascular risk factors. Consumption of fatty fish and marine omega-3 has been associated with lower rates of cardiovascular diseases. We examined the association of fatty fish and marine omega-3 with heart failure (HF) in a population of middle-aged and older women.
SUBJECTS/METHODS: Participants in the Swedish Mammography Cohort aged 48-83 years completed 96-item food-frequency questionnaires. Women without any history of HF, myocardial infarction or diabetes at baseline (n=36,234) were followed from 1 January 1998 until 31 December 2006 for HF hospitalization or mortality through Swedish inpatient and cause-of-death registers; 651 women experienced HF events. Cox proportional hazards models accounting for age and other confounders were used to calculate incidence rate ratios (RR) and 95% confidence intervals (CI).
RESULTS
Compared with women who did not eat fatty fish, RR were 0.86 (95% CI: 0.67, 1.10) for <1 serving per week, 0.80 (95% CI: 0.63, 1.01) for 1 serving per week, 0.70 (95% CI: 0.53, 0.94) for 2 servings per week and 0.91 (95% CI: 0.59, 1.40) for >or=3 servings per week (P(trend)=0.049). RR across quintiles of marine omega-3 fatty acids were 1 (reference), 0.85 (95% CI: 0.67, 1.07), 0.79 (95% CI: 0.61, 1.02), 0.83 (95% CI 0.65, 1.06) and 0.75 (95% CI: 0.58, 0.96) (P(trend)=0.04).
CONCLUSION
Moderate consumption of fatty fish (1-2 servings per week) and marine omega-3 fatty acids were associated with a lower rate of first HF hospitalization or death in this population.
背景/目的：海洋 ω-3 脂肪酸对心血管风险因素有有益影响。食用高脂肪鱼类和海洋 ω-3 与心血管疾病的发病率较低有关。我们在中年和老年女性人群中研究了高脂肪鱼类和海洋 ω-3 与心力衰竭 (HF) 的关系。
受试者/方法：瑞典乳腺 X 线摄影队列中的参与者年龄在 48-83 岁之间，完成了 96 项食物频率问卷。基线时无 HF、心肌梗死或糖尿病史的女性（n=36234）从 1998 年 1 月 1 日开始随访至 2006 年 12 月 31 日，通过瑞典住院和死因登记册记录 HF 住院或死亡率；651 名女性发生 HF 事件。使用考虑年龄和其他混杂因素的 Cox 比例风险模型计算发病率比 (RR) 和 95%置信区间 (CI)。
结果
与不吃高脂肪鱼类的女性相比，每周食用 <1 份的 RR 为 0.86（95%CI：0.67，1.10），每周食用 1 份的 RR 为 0.80（95%CI：0.63，1.01），每周食用 2 份的 RR 为 0.70（95%CI：0.53，0.94），每周食用 >或=3 份的 RR 为 0.91（95%CI：0.59，1.40）（P(trend)=0.049）。海洋 ω-3 脂肪酸五分位的 RR 为 1（参考），0.85（95%CI：0.67，1.07），0.79（95%CI：0.61，1.02），0.83（95%CI 0.65，1.06）和 0.75（95%CI：0.58，0.96）（P(trend)=0.04）。
结论
在该人群中，中等量食用高脂肪鱼类（每周 1-2 份）和海洋 ω-3 脂肪酸与首次 HF 住院或死亡的发生率较低相关。
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