Shakiba Ebrahim, Pasdar Yahya, Ebrahimi-Mousavi Sara, Najafi Farid, Saber Amir, Shakiba Mohammad Hossein, Bagheri Amir
Research Center for Environmental Determinants of Health (RCEDH), Kermanshah University of Medical Sciences, Kermanshah, Iran.
Research Center for Environmental Determinants of Health (RCEDH), Kermanshah University of Medical Sciences, Kermanshah, Iran; Department of Nutritional Sciences, School of Nutrition Sciences and Food Technology, Kermanshah University of Medical Sciences, Kermanshah, Iran.
Clin Nutr ESPEN. 2025 Feb;65:418-423. doi: 10.1016/j.clnesp.2024.12.022. Epub 2024 Dec 26.
Previous studies have yielded mixed results on the connection between dietary omega-3 and omega-6 intakes and the risk of hypertension (HTN) incidents. Therefore, we conducted a study to survey the connection between baseline dietary intake of omega-3, omega-6, and omega-6 to omega 3 (omega-6/3) fatty acids (FA) and the risk of hypertension.
We conducted a prospective cohort study and assessed dietary intake through a 118-item food frequency questionnaire (FFQ). To determine the relationship between dietary omega-3, omega-6, and omega-6/3 ratio intake and the risk of developing hypertension, we applied Cox proportional hazards analysis to determine hazard ratios (HR) and 95 % confidence intervals (CIs).
After following 7359 participants who did not have hypertension at the beginning of the study for 6.4 ± 1.33 years, we identified 597 new cases of hypertension (8.11 %). Our analysis, which controlled for all confounders, did not identify any significant link among the highest versus lowest quartile of dietary omega-3 intake (HR: 0.87, 95 % CI: 0.63, 1.18; P trend: 0.34), omega-6 intake (HR: 1.04; 95 % CI: 0.81, 1.34; P trend: 0.82), and omega-6/3 ratio intakes (HR: 1.06, 95 % CI: 0.82, 1.36; P trend: 0.66) and HTN risk.
To sum up, our study revealed that dietary omega-3, omega-6, and omega-6/3 ratio were not associated with the hypertension risk.
先前的研究在膳食ω-3和ω-6摄入量与高血压（HTN）发病风险之间的联系上得出了不一致的结果。因此，我们开展了一项研究，以调查ω-3、ω-6以及ω-6与ω-3（ω-6/3）脂肪酸（FA）的基线膳食摄入量与高血压风险之间的联系。
我们进行了一项前瞻性队列研究，并通过一份包含118个条目的食物频率问卷（FFQ）评估膳食摄入量。为了确定膳食ω-3、ω-6以及ω-6/3比值摄入量与高血压发病风险之间的关系，我们应用Cox比例风险分析来确定风险比（HR）和95%置信区间（CI）。
在对研究开始时无高血压的7359名参与者进行了6.4±1.33年的随访后，我们确定了597例新的高血压病例（8.11%）。我们的分析在控制了所有混杂因素后，未发现膳食ω-3摄入量最高与最低四分位数之间（HR：0.87，95%CI：0.63，1.18；P趋势：0.34）、ω-6摄入量之间（HR：1.04；95%CI：0.81，1.34；P趋势：0.82）以及ω-6/3比值摄入量之间（HR：1.06，95%CI：0.82，1.36；P趋势：0.66）与高血压风险之间存在任何显著关联。
总之，我们的研究表明，膳食ω-3、ω-6以及ω-6/3比值与高血压风险无关。
