Abstract
BACKGROUNDInflammation has been established as a risk factor for cardiovascular diseases. The relationships of polyunsaturated fatty acids (PUFAs) and monounsaturated fatty acids to inflammation are still controversial in Western populations. The relationships are not clear in Japanese whose intake of seafood-based long-chain n-3 PUFAs is high.METHODSWe conducted a cross-sectional epidemiologic study in the Japanese population (1,556 men and 1,461 women aged 35-60). Serum high sensitivity C-reactive protein (CRP) was measured, and intakes of 7 specific fatty acids (% of energy) were evaluated by a validated self-administered dietary history questionnaire.RESULTSCRP was significantly and inversely related to the intakes of oleic acid (p=0.008) and α -linolenic acid (p=0.026) in women after adjustment for confounding factors. A multiple regression analysis showed that, especially in the middle tertile of long-chain n-3 PUFAs (eicosapentaenoic acid and docosahexaenoic acid) intake, CRP was inversely related to the intake of oleic acid and linoleic acid in both sexes and to the intake of α -linolenic acid in women.CONCLUSIONIntakes of oleic acid, linoleic acid, and α -linolenic acid would reduce serum CRP, especially when the intake of long-chain n-3 PUFAs is at a moderate level in Japanese.
Highlights
Inflammation has been established as a risk factor for cardiovascular diseases
A multiple regression analysis showed that, especially in the middle tertile of long-chain n-3 polyunsaturated fatty acids (PUFAs) intake, C-reactive protein (CRP) was inversely related to the intake of oleic acid and linoleic acid in both sexes and to the intake of α-linolenic acid in women
Intakes of oleic acid, linoleic acid, and α-linolenic acid would reduce serum CRP, especially when the intake of long-chain n-3 PUFAs is at a moderate level in Japanese
Summary
We conducted a cross-sectional epidemiologic study in the Japanese population (1,556 men and 1,461 women aged 35-60). Serum high sensitivity C-reactive protein (CRP) was measured, and intakes of 7 specific fatty acids (% of energy) were evaluated by a validated self-administered dietary history questionnaire. Dietary habits during the previous month were assessed using a self-administered diet history questionnaire (DHQ),[15,16] which was completed by each subject at home and was checked by dietitians. The food and beverage items and portion sizes in the DHQ were derived primarily from data in the National Nutrition Survey of Japan and several recipe books for Japanese dishes.[15] Measures of dietary intake for 148 food and beverage items, energy, energy-providing nutrients including each fatty acid, and non energy-providing nutrients such as calcium, iron, sodium, vitamin A, vitamin C, and dietary fiber, were calculated using an ad hoc computer algorithm developed for the DHQ, which was based on the Standard Tables of
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