國家衛生研究院 NHRI:Item 3990099045/6793
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    题名: Associations of plasma n-3 polyunsaturated fatty acids with blood pressure and cardiovascular risk factors among Chinese
    作者: Huang, T;Shou, T;Cai, N;Wahlqvist, ML;Li, D
    贡献者: Division of Health Services and Preventive Medicine
    摘要: The relationship between plasma fatty acid (FA) levels and hypertension in Chinese is not fully understood. The aim of this study was to examine relationships between plasma phospholipid (PL) FAs and hypertension in Chinese subjects. One thousand one hundred and ?fty-four subjects in Hangzhou, China, were recruited in this cross-sectional study. Two hundred and fourteen (160 males, 54 females) subjects with hypertension and 940 (664 males, 276 females) healthy subjects were identi?ed. The prevalence of hypertension in females (19.6%) was signi?cantly higher than that in males (16.4%). Compared with healthy subjects, hypertensive subjects showed signi?cantly lower plasma PL 22:5n–3 ( p ? 0.017), 22:6n–3 ( p ? 0.008), PL polyunsaturated fatty acids (PUFAs; p , 0.001), n–3 PUFA ( p ? 0.015), n–6 PUFA ( p , 0.001) and 20:4n–6 ( p , 0.010). PL n–3 PUFA [odds ratio (OR) ? 0.43, 95% con?dence interval (CI) ? 0.29–1.19] and n–3:n–6 (OR ? 0.48, 95% CI ? 0.12–1.86) were inversely associated with hypertension. However, plasma saturated fatty acid (SFA; OR ? 2.01, 95% CI ? 1.05–2.98) was signi?cantly positively associated with hypertension. PL SFA was signi?cantly positively associated with systolic blood pressure ( p ? 0.048), whereas plasma PL monounsaturated FA was signi?cantly positively associated with diastolic blood pressure (DBP; p ? 0.009) in hypertensive subjects. PL PUFA ( p ? 0.022) and n–3 PUFA ( p ? 0.047) were signi?cantly negatively associated with DBP in hypertensive subjects. Our results suggest that plasma PL n–3 PUFA was signi?cantly inversely associated with hypertension in Chinese. It would seem appropriate for hypertensive subjects to increase their dietary n–3 PUFA which may help reduce BP.
    日期: 2012-09
    關聯: International Journal of Food Sciences and Nutrition. 2012 Sep;63(6):667-673.
    Link to: http://dx.doi.org/10.3109/09637486.2011.652076
    JIF/Ranking 2023: http://gateway.webofknowledge.com/gateway/Gateway.cgi?GWVersion=2&SrcAuth=NHRI&SrcApp=NHRI_IR&KeyISSN=0963-7486&DestApp=IC2JCR
    Cited Times(WOS): https://www.webofscience.com/wos/woscc/full-record/WOS:000307847400005
    Cited Times(Scopus): http://www.scopus.com/inward/record.url?partnerID=HzOxMe3b&scp=84865318217
    显示于类别:[MARK LAWRENCE WAHLQVIST(2008-2012)] 期刊論文

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