BACKGROUND: Few studies have examined the associations of eicosapentaenoic acid (EPA) and docosahexaenoic acid (DHA) with biomarkers of chronic disease risk in populations with high intakes. OBJECTIVE: We examined the associations of red blood cell (RBC) EPA and DHA, as percentages of total fatty acids, with biomarkers of chronic disease risk across a wide range of EPA and DHA intakes. DESIGN: In a cross-sectional study of 357 Yup'ik Eskimos, generalized additive models were used to plot covariate-adjusted associations of EPA and DHA with chronic disease biomarkers. Linear regression models were used to test for the statistical significance of these associations. RESULTS: Means (5th-95th percentiles) for RBC EPA and DHA were 2.8% (0.5-5.9%) and 6.8% (3.3-9.0%), respectively. Associations of EPA and DHA were inverse and linear for triglycerides (beta +/- SE = -0.10 +/- 0.01 and -0.05 +/- 0.01, respectively) and positive and linear for HDL cholesterol (beta +/- SE = 2.0 +/- 0.5 and 0.9 +/- 0.6, respectively) and apolipoprotein A-I (beta +/- SE = 2.6 +/- 0.8 and 1.7 +/- 0.8, respectively). Positive linear associations of DHA with LDL and total cholesterol (beta +/- SE = 7.5 +/- 1.4 and 6.80 +/- 1.57, respectively) were observed; for EPA, these associations were nonlinear and restricted to concentrations approximately <5% of total fatty acids. Associations of EPA and DHA with C-reactive protein were inverse and nonlinear: for EPA, the association appeared stronger at concentrations approximately >3% of total fatty acids; for DHA, it was observed only at concentrations approximately >7% of total fatty acids. CONCLUSION: Increasing EPA and DHA intakes to amounts well above those consumed by the general US population may have strong beneficial effects on chronic disease risk.
BACKGROUND: Few studies have examined the associations of eicosapentaenoic acid (EPA) and docosahexaenoic acid (DHA) with biomarkers of chronic disease risk in populations with high intakes. OBJECTIVE: We examined the associations of red blood cell (RBC) EPA and DHA, as percentages of total fatty acids, with biomarkers of chronic disease risk across a wide range of EPA and DHA intakes. DESIGN: In a cross-sectional study of 357 Yup'ik Eskimos, generalized additive models were used to plot covariate-adjusted associations of EPA and DHA with chronic disease biomarkers. Linear regression models were used to test for the statistical significance of these associations. RESULTS: Means (5th-95th percentiles) for RBC EPA and DHA were 2.8% (0.5-5.9%) and 6.8% (3.3-9.0%), respectively. Associations of EPA and DHA were inverse and linear for triglycerides (beta +/- SE = -0.10 +/- 0.01 and -0.05 +/- 0.01, respectively) and positive and linear for HDL cholesterol (beta +/- SE = 2.0 +/- 0.5 and 0.9 +/- 0.6, respectively) and apolipoprotein A-I (beta +/- SE = 2.6 +/- 0.8 and 1.7 +/- 0.8, respectively). Positive linear associations of DHA with LDL and total cholesterol (beta +/- SE = 7.5 +/- 1.4 and 6.80 +/- 1.57, respectively) were observed; for EPA, these associations were nonlinear and restricted to concentrations approximately <5% of total fatty acids. Associations of EPA and DHA with C-reactive protein were inverse and nonlinear: for EPA, the association appeared stronger at concentrations approximately >3% of total fatty acids; for DHA, it was observed only at concentrations approximately >7% of total fatty acids. CONCLUSION: Increasing EPA and DHA intakes to amounts well above those consumed by the general US population may have strong beneficial effects on chronic disease risk.
Authors: J Luo; S W Rizkalla; H Vidal; J M Oppert; C Colas; A Boussairi; M Guerre-Millo; A S Chapuis; A Chevalier; G Durand; G Slama Journal: Diabetes Care Date: 1998-05 Impact factor: 19.112
Authors: S J Bhathena; E Berlin; J T Judd; Y C Kim; J S Law; H N Bhagavan; R Ballard-Barbash; P P Nair Journal: Am J Clin Nutr Date: 1991-10 Impact factor: 7.045
Authors: Stella Aslibekyan; Howard W Wiener; Peter J Havel; Kimber L Stanhope; Diane M O'Brien; Scarlett E Hopkins; Devin M Absher; Hemant K Tiwari; Bert B Boyer Journal: J Nutr Date: 2014-01-29 Impact factor: 4.798
Authors: Brendin R Beaulieu-Jones; Diane M O'Brien; Scarlett E Hopkins; Jason H Moore; Bert B Boyer; Diane Gilbert-Diamond Journal: J Nutr Date: 2015-03-18 Impact factor: 4.798
Authors: Tove K Ryman; Melissa A Austin; Scarlett Hopkins; Jacques Philip; Diane O'Brien; Kenneth Thummel; Bert B Boyer Journal: Public Health Nutr Date: 2013-01-04 Impact factor: 4.022
Authors: Dominick J Lemas; Howard W Wiener; Diane M O'Brien; Scarlett Hopkins; Kimber L Stanhope; Peter J Havel; David B Allison; Jose R Fernandez; Hemant K Tiwari; Bert B Boyer Journal: J Lipid Res Date: 2011-11-01 Impact factor: 5.922
Authors: Dominick J Lemas; Yann C Klimentidis; Howard H Wiener; Diane M O'Brien; Scarlett E Hopkins; David B Allison; Jose R Fernandez; Hemant K Tiwari; Bert B Boyer Journal: Genes Nutr Date: 2013-03-23 Impact factor: 5.523
Authors: Dominick J Lemas; Yann C Klimentidis; Stella Aslibekyan; Howard W Wiener; Diane M O'Brien; Scarlett E Hopkins; Kimber L Stanhope; Peter J Havel; David B Allison; Jose R Fernandez; Hemant K Tiwari; Bert B Boyer Journal: Mol Nutr Food Res Date: 2016-09-15 Impact factor: 5.914
Authors: Susan K Raatz; Thad A Rosenberger; LuAnn K Johnson; William W Wolters; Gary S Burr; Matthew J Picklo Journal: J Acad Nutr Diet Date: 2013-02 Impact factor: 4.910