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KMID : 1039620170070040575
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Korean Journal of Family Practice
2017 Volume.7 No. 4 p.575 ~ p.580
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Dietary Polyunsaturated Fatty Acids Intake Is Not Associated with Framingham Risk Score: Analysis of Korean National Health and Nutrition Examination Survey 2013
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Jung Suk-In
Na Kyung-Min
Joo Nam-Seok
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Abstract
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Background: The influence of dietary polyunsaturated fatty acid intake on cardiovascular risk is contested. We explored the relationship of dietary polyunsaturated fatty acid intake with the Framingham risk score (FRS) in Koreans.
Methods: From 8,018 participants in the 2013 Korean National Health and Nutrition Examination Survey, the relevant data of 4,242 participants (1,753 males and 2,489 females) were selected and cross-sectionally analyzed. The FRS was compared by the tertiles of dietary polyunsaturated fatty acids, including daily dietary omega-6 fatty acid intake (n-6), daily dietary omega-3 fatty acid intake (n-3), and the ratio of dietary n-6 and n-3 fatty acid intake (n-6:n-3) after adjustment for relevant variables (age, systolic blood pressure, hypertension, diabetes mellitus, dyslipidemia, myocardial infarction, angina, alcohol consumption, smoking, moderate activity, occupation, waist circumference, body mass index, calorie intake, total cholesterol, and high-density lipoprotein).
Results: Mean age was 44.3 and 46.0 years in males and females, respectively. Dietary n-6 intake in males and females was 11.91 g and 1.89 g, respectively, while dietary n-3 intake in males and females was 8.31 g and 1.42 g, respectively. Mean FRS was 6.6 and 6.1 in males and females, respectively. FRS before adjustment was negatively correlated with dietary n-6 and n-3 intake, but positively correlated with n-6:n-3. However, FRS showed no differences after adjustment.
Conclusion: FRS showed no differences in the comparison according to the tertiles of dietary polyunsaturated fatty acids. This could indicate that dietary polyunsaturated fatty acids were not significantly associated with FRS.
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KEYWORD
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Fatty Acids, Polyunsaturated, Fatty Acids, Essential, Cardiovascular Diseases
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