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Six‐Year Change in Red Blood Cell Omega‐3 and Trans Fatty Acids in the Framingham Heart Study
Author(s) -
Harris William S,
Pottala James V,
Vasan Ramachandran S,
Larson Martin G,
Robins Sander J
Publication year - 2010
Publication title -
the faseb journal
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 1.709
H-Index - 277
eISSN - 1530-6860
pISSN - 0892-6638
DOI - 10.1096/fasebj.24.1_supplement.324.1
Subject(s) - docosahexaenoic acid , eicosapentaenoic acid , fish oil , polyunsaturated fatty acid , medicine , framingham heart study , offspring , population , endocrinology , physiology , framingham risk score , fatty acid , chemistry , biology , fish <actinopterygii> , biochemistry , environmental health , pregnancy , genetics , disease , fishery
Higher erythrocyte levels of trans fatty acids (FAs) and lower levels of omega‐3 FAs [eicosapentaenoic acid (EPA) and docosahexaenoic acid (DHA)] are associated with increased cardiovascular risk. Over the last decade, the US food industry has reduced levels of trans FAs in fat and oils, but whether this has resulted in reduced tissue trans FA levels is not known. Also, fish oil supplementation (FOS) has become more popular, which should increase erythrocyte EPA+DHA levels. We measured levels of omega‐3 and 18‐carbon trans FAs in erythrocytes collected from 298 participants in the Framingham Heart Study in the Offspring population at both exams 7 (1998–2001) and 8 (2004–2006). Erythrocyte levels of trans FAs decreased by 39% (95% CI: −25% to −50%) over a median of 6.6 years in a model adjusted for age and sex differences. At exam 8, 41 participants reported FOS use, which was associated with a 39% increase in the omega‐3 index (95% CI: 30% to 50%) also adjusted for age and sex. In conclusion, efforts to reduce trans FAs in the US diet are paralleled by lower erythrocyte levels in our community‐based sample, suggesting that these efforts are achieving their intended effect. Additionally, the rise in the omega‐3 index is consistent with the use of FOS. Our observations support the use of erythrocyte FA composition to track dietary FA trends. (Supported by NHLBI: R01 HL089590 and by Contract N01‐HC‐25195.)