title: Dietary intake of alpha-linolenic acid and risk of fatal ischemic heart disease among women.
abstract: BACKGROUND
  Experimental studies in laboratory animals and humans suggest that alpha-linolenic acid (18:3n-3) may reduce the risk of arrhythmia.
  
  
  OBJECTIVE
  The objective was to examine the association between dietary intake of alpha-linolenic acid and risk of fatal ischemic heart disease (IHD).
  
  
  METHODS
  This was a prospective cohort study. The intake of alpha-linolenic acid was derived from a 116-item food-frequency questionnaire completed in 1984 by 76283 women without previously diagnosed cancer or cardiovascular disease.
  
  
  RESULTS
  During 10 y of follow-up, we documented 232 cases of fatal IHD and 597 cases of nonfatal myocardial infarction. After adjustment for age, standard coronary risk factors, and dietary intake of linoleic acid and other nutrients, a higher intake of alpha-linolenic acid was associated with a lower relative risk (RR) of fatal IHD; the RRs from the lowest to highest quintiles were 1.0, 0.99, 0.90, 0.67, and 0.55 (95% CI: 0.32, 0.94; P for trend = 0.01). For nonfatal myocardial infarction there was only a modest, nonsignificant trend toward a reduced risk when extreme quintiles were compared (RR: 0.85; 95% CI: 0.61, 1.19; P for trend = 0.50). A higher intake of oil and vinegar salad dressing, an important source of alpha-linolenic acid, was associated with reduced risk of fatal IHD when women who consumed this food > or =5-6 times/wk were compared with those who rarely consumed this food (RR: 0.46; 95% CI: 0.27, 0.76; P for trend = 0.001).
  
  
  CONCLUSIONS
  This study supports the hypothesis that a higher intake of alpha-linolenic acid is protective against fatal IHD. Higher consumption of foods such as oil-based salad dressing that provide polyunsaturated fats, including alpha-linolenic acid, may reduce the risk of fatal IHD.
authors.affiliation: Department of Nutrition, Harvard School of Public Health, Boston, MA 02115, USA. Frank.Hu@channing.harvard.edu
authors.forename: F B
authors.initials: FB
authors.lastname: Hu
authors.forename: M J
authors.initials: MJ
authors.lastname: Stampfer
authors.forename: J E
authors.initials: JE
authors.lastname: Manson
authors.forename: E B
authors.initials: EB
authors.lastname: Rimm
authors.forename: A
authors.initials: A
authors.lastname: Wolk
authors.forename: G A
authors.initials: GA
authors.lastname: Colditz
authors.forename: C H
authors.initials: CH
authors.lastname: Hennekens
authors.forename: W C
authors.initials: WC
authors.lastname: Willett
mesh_terms: D000328:Adult; D003327:Coronary Disease / Q000175:diagnosis* / Q000209:etiology / Q000401:mortality; D004042:Dietary Fats, Unsaturated / Q000008:administration & dosage*; D005260:Female; D005518:Food Preferences; D006801:Humans; D008487:Medical History Taking; D008875:Middle Aged; D009726:Nurses; D011446:Prospective Studies; D012306:Risk; D011795:Surveys and Questionnaires; D014810:Vitamin E / Q000008:administration & dosage; D017962:alpha-Linolenic Acid / Q000008:administration & dosage*
chemical_list: D004042:Dietary Fats, Unsaturated; D017962:alpha-Linolenic Acid; D014810:Vitamin E