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首页> 外文学位 >Ethnic differences in fish and other sources of omega-3 fatty acids and mortality from coronary heart disease, stroke, and hypertension in a multiehnic cohort.
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Ethnic differences in fish and other sources of omega-3 fatty acids and mortality from coronary heart disease, stroke, and hypertension in a multiehnic cohort.

机译：鱼类和其他omega-3脂肪酸来源的种族差异，以及多种族人群中冠心病，中风和高血压的死亡率。

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摘要

Background. Fish and other sources for omega-3 fatty acids (o3) were found to be protective against cardiovascular diseases (CVD). However, little is known regarding whether the levels of benefit differ by food sources or by ethnicity. This research studied how sources of o3 contribute to its effects on coronary heart disease (CHD), stroke, and hypertension mortality among African-Americans, Caucasians, Japanese, Native Hawaiians, and Latinos in the Multiethnic Cohort. These groups have varying sources of o3 and CVD mortality rates.;Methods. Using data from over 180,000 adults aged 45--75, residing in Hawaii and Los Angeles County, relative risks (RR) of mortality due to CHD and stroke overall by sex and ethnicity were computed by Cox regression for o3 sources, adjusting for known risk factors.;Results. Fish, vegetable oils, and soy products were major o3 sources. There were 4,516 CHD deaths and 1,789 stroke deaths during an average of 11.9 years of follow-up through the end of 2005. o3 was inversely associated with CHD mortality (5th vs. 1 st quintile: RR=0.77, 95% Confidence Intervals=0.60--0.98) in men, but the trend was unclear in women. Whereas fried fish was positively related to CHD risk, baked, boiled or raw fish had an inverse relation in men. Salted and dried fish intake was positively related to CHD risk, while oils, shoyu and tofu had inverse relations in both sexes. Canned tuna was inversely associated with stroke mortality, as were o3 and oils. Fried fish was positively related to stroke risk in men, while total fish had an inverse relation in women. Baked, boiled and raw fish was inversely related to stroke risk, except among Japanese men (p=0.0014 for interaction). Salted and dried fish was positively related to hemorrhagic but not ischemic stroke mortality.;Conclusions. The findings suggest a cardiovascular protective effect of o3 that varied by source and preparation method. Fresh fish, soy products, and vegetable oils may be protective, while fried, salted, or dried fish may be detrimental, especially leading to the high hemorrhagic stroke mortality in Japanese men, presumably due to their respective high level of trans fat or sodium.
机译：背景。鱼和其他来源的omega-3脂肪酸（o3）被发现可以预防心血管疾病（CVD）。但是，人们对福利水平是否因食物来源或种族而知之甚少。这项研究研究了o3的来源如何在多族裔队列中的非洲裔美国人，高加索人，日本人，夏威夷土著人和拉丁美洲人中对o3对冠心病（CHD），中风和高血压死亡率产生影响。这些人群的o3和CVD死亡率来源不同。利用来自夏威夷和洛杉矶县的超过180,000位45-75岁成年人的数据，通过ox来源的Cox回归计算了按性别和种族划分的冠心病和中风导致的相对死亡风险（RR），并调整了已知风险因素。；结果。鱼，植物油和豆制品是o3的主要来源。到2005年底，在平均11.9年的随访期间，有4,516例冠心病死亡和1,789例中风死亡。o3与冠心病死亡率呈负相关（第5相对第1位五分之一：RR = 0.77，95％的置信区间= 0.60）。 -0.98），但女性的趋势尚不明确。油炸鱼与冠心病风险呈正相关，而烘烤，煮熟或生鱼与男性成反比。咸鱼和干鱼的摄入与冠心病风险呈正相关，而油脂，酱油和豆腐在男女中均呈反比关系。金枪鱼罐头与中风死亡率成反比，o3和油脂也与中风成反比。男性的油炸鱼与中风风险呈正相关，而女性的总鱼与之呈负相关。烤鱼，水煮鱼和生鱼与中风风险成反比，除日本男性外（交互作用p = 0.0014）。腌制和干燥的鱼与出血性出血呈正相关，但与缺血性中风的死亡率无关。这些发现表明o3的心血管保护作用因来源和制备方法而异。新鲜鱼，豆制品和植物油可能具有保护作用，而油炸，腌制或干鱼则可能有害，特别是导致日本男性出血性中风的死亡率很高，大概是由于它们各自的反式脂肪或钠含量较高。

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  • 作者

    Meng, Lixin.;

  • 作者单位

    University of Hawai'i at Manoa.;

  • 授予单位 University of Hawai'i at Manoa.;
  • 学科 Health Sciences Public Health.;Biology Biostatistics.;Health Sciences Nutrition.
  • 学位 Ph.D.
  • 年度 2010
  • 页码 148 p.
  • 总页数 148
  • 原文格式 PDF
  • 正文语种 eng
  • 中图分类
  • 关键词

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