title: Blood concentrations of individual long-chain n-3 fatty acids and risk of nonfatal myocardial infarction.
abstract: BACKGROUND
  Whereas dietary intake of long-chain n-3 fatty acids has been associated with risk of nonfatal myocardial infarction (MI), few studies have examined the relation for blood concentrations.
  
  
  OBJECTIVE
  We aimed to investigate the effect of long-chain n-3 fatty acids in blood on the risk of nonfatal MI.
  
  
  METHODS
  Baseline blood samples were collected from 32 826 participants of the Nurses' Health Study in 1989-1990, among whom 146 incident cases of nonfatal MI were ascertained during 6 y of follow-up and matched with 288 controls.
  
  
  RESULTS
  After multivariate adjustment, the relative risks (95% CI) comparing the highest with the lowest quartiles in plasma were 0.23 (0.09, 0.55; P for trend = 0.001) for eicosapentaenoic acid (EPA), 0.40 (0.20, 0.82; P for trend = 0.004) for docosapentaenoic acid (DPA), and 0.46 (0.18, 1.16; P for trend = 0.07) for docosahexaenoic acid (DHA). The associations for these fatty acids in erythrocytes were generally weaker and nonsignificant. In contrast to EPA and DHA, blood concentrations of DPA were not correlated with dietary consumption of n-3 fatty acids. Higher plasma concentrations of EPA, DPA, and DHA were associated with higher plasma concentrations of HDL cholesterol and lower concentrations of triacylglycerol and inflammatory markers.
  
  
  CONCLUSIONS
  Higher plasma concentrations of EPA and DPA are associated with a lower risk of nonfatal MI among women. These findings may partly reflect dietary consumption but, particularly for DPA, may indicate important risk differences based on metabolism of long-chain n-3 fatty acids.
authors.affiliation: Department of Nutrition, Harvard School of Public Health, Boston, MA 02115, USA.
authors.forename: Qi
authors.initials: Q
authors.lastname: Sun
authors.forename: Jing
authors.initials: J
authors.lastname: Ma
authors.forename: Hannia
authors.initials: H
authors.lastname: Campos
authors.forename: Kathryn M
authors.initials: KM
authors.lastname: Rexrode
authors.forename: Christine M
authors.initials: CM
authors.lastname: Albert
authors.forename: Dariush
authors.initials: D
authors.lastname: Mozaffarian
authors.forename: Frank B
authors.initials: FB
authors.lastname: Hu
mesh_terms: D000328:Adult; D016022:Case-Control Studies; D015331:Cohort Studies; D016001:Confidence Intervals; D004032:Diet; D019587:Dietary Supplements; D004281:Docosahexaenoic Acids / Q000097:blood; D015118:Eicosapentaenoic Acid / Q000097:blood; D004912:Erythrocytes / Q000737:chemistry*; D015525:Fatty Acids, Omega-3 / Q000097:blood*; D005231:Fatty Acids, Unsaturated / Q000097:blood; D005260:Female; D005395:Fish Oils; D006801:Humans; D008875:Middle Aged; D015999:Multivariate Analysis; D009203:Myocardial Infarction / Q000097:blood* / Q000453:epidemiology*; D016017:Odds Ratio; D015995:Prevalence; D011446:Prospective Studies; D012307:Risk Factors
chemical_list: D015525:Fatty Acids, Omega-3; D005231:Fatty Acids, Unsaturated; D005395:Fish Oils; D004281:Docosahexaenoic Acids; D015118:Eicosapentaenoic Acid; C026219:docosapentaenoic acid