Lais Duarte Batista, Katherine L Tucker, Sherman Bigornia, Sabrina E Noel, William S Harris, Ribanna A Marques Braga, João Valentini Neto, Nágila R Teixeira Damasceno, Marcelo Macedo Rogero, Flavia Mori Sarti, Josiemer Mattei, Regina M Fisberg
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引用次数: 0
Abstract
The n-3 index has been proposed as a risk factor for CVD endpoints. However, the association of the O3I defined with different cut-offs and cardiometabolic risk factors has been less studied. This study aimed to investigate the association between two cut-off points of the O3I and cardiometabolic risk factors in Brazilian and Puerto Rican adults. This cross-sectional analysis included 249 Brazilians and 1261 Puerto Ricans, aged 45-75 years. Fatty acids composition was quantified in erythrocyte membranes using GC with a flame ionisation detector. The O3I was categorised as ≤ 4 % (low), > 4-8 % (intermediate) and ≥ 8 % (desirable), and as ≤ 4 % (very low), > 4-6 % (low), > 6-8 % (moderate) and > 8 % (high) in the second cut-off classification. Serum lipids, waist circumference and insulin resistance were measured from standardised protocols. Multivariable-adjusted linear models tested the association between the O3I and cardiometabolic factors. Brazilians had a mean (sd) O3I of 4·65 % (1·19 %) v. 4·43 % (1·14 %) in Puerto Ricans (P = 0·033), with only 1·6 % of Brazilians and 1·2 % of Puerto Ricans presenting a desirable/high O3I. The O3I, as continuous or for > 4 % (v. ≤ 4 %), was inversely associated with TAG, VLDL and TAG/HDL-cholesterol ratio in Puerto Ricans. In Brazilians, an O3I > 6 % (v. ≤ 6 %) was associated with higher total cholesterol, LDL-cholesterol and non-HDL-cholesterol. Both populations presented O3I below the desirable levels, and the magnitude and direction of associations with cardiometabolic factors varied by study and cut-offs, reinforcing the importance of expanding these investigations to more diverse populations.
期刊介绍:
British Journal of Nutrition is a leading international peer-reviewed journal covering research on human and clinical nutrition, animal nutrition and basic science as applied to nutrition. The Journal recognises the multidisciplinary nature of nutritional science and includes material from all of the specialities involved in nutrition research, including molecular and cell biology and nutritional genomics.