Effect of serum fatty acid composition on coronary atherosclerosis in Japan

• Published in: International journal of cardiology Vol. 66; no. 1; pp. 31 - 38
• Main Authors: Hojo, N, Fukushima, T, Isobe, A, Gao, T, Shiwaku, K, Ishida, K, Ohta, N, Yamane, Y
• Format: Journal Article
• Language: English
• Published: Shannon Elsevier Ireland Ltd 01.09.1998; Elsevier Science
• Subjects: Aged; Atherosclerosis; Biological and medical sciences; Cardiology. Vascular system; Cholesterol, HDL - blood; Cholesterol, LDL - blood; Coronary Artery Disease - blood; Coronary heart disease; Dark-meat fish; Diet; Disease Progression; Eicosapentaenoic Acid - blood; Female; Heart; Humans; Japan; Linear Models; Lipids - blood; Male; Medical sciences; Middle Aged; Triglycerides - blood; ω3 Polyunsaturated fatty acids; Asia; Japan; Dark-meat fish; ω3 Polyunsaturated fatty acids; Coronary heart disease; Atherosclerosis; Human; Composition; Cardiovascular disease; Lipids; Unsaturated fatty acid; Exploration; Concentration; Lipoprotein HDL; Fatty acids; Cholesterol; Comparative study
• ISSN: 0167-5273; 1874-1754
• DOI: 10.1016/S0167-5273(98)00199-5

The serum lipid profiles of patient's with or without significant coronary stenosis diagnosed by coronary angiography and of control subjects were compared. The level of high-density-lipoprotein cholesterol and eicosapentaenoic acid were significantly lower in the patients with significant coronary stenosis than in the control subjects. It suggests that high-density-lipoprotein cholesterol and ω3 fatty acids may have a protective effect on the progress of coronary atherosclerosis. The frequency of eating dark-meat fish was positively associated with serum eicosapentaenoic acid and docosahexaenoic acid, ω3 fatty acids, and inversely associated with serum stearic acid and linoleic acid. The frequency of eating soybean products was positively associated with serum docosahexaenoic acid and inversely associated with serum linoleic acid. It is necessary to discuss a way to popularise a diet of dark-meat fish and soybean products as a means of preventing coronary heart disease.