High plasma docosahexaenoic acid associated to better prognoses of patients with acute decompensated heart failure with preserved ejection fraction

Naoaki Matsuo, Toru Miyoshi, Atsushi Takaishi, Takao Kishinoue, Kentaro Yasuhara, Masafumi Tanimoto, Yukari Nakano, Nobuhiko Onishi, Masayuki Ueeda, Hiroshi Ito

Research output: Contribution to journalArticlepeer-review

1 Citation (Scopus)

Abstract

The clinical relevance of polyunsaturated fatty acids (PUFAs) in heart failure remains unclear. The aim of this study was to investigate the association between PUFA levels and the prognosis of patients with heart failure with preserved ejection fraction (HFpEF). This retrospective study included 140 hospitalized patients with acute decompensated HFpEF (median age 84.0 years, 42.9% men). The patients’ nutritional status was assessed, using the geriatric nutritional risk index (GNRI), and their plasma levels of eicosapentaenoic acid (EPA), docosahexaenoic acid (DHA), arachidonic acid (AA), and dihomo-gamma-linolenic acid (DGLA) were measured before discharge. The primary outcome was all-cause mortality. During a median follow-up of 23.3 months, the primary outcome occurred in 37 patients (26.4%). A Kaplan-Meier analysis showed that lower DHA and DGLA levels, but not EPA or AA levels, were significantly associated with an increase in all-cause death (log-rank; p < 0.001 and p = 0.040, respectively). A multivariate Cox regression analysis also revealed that DHA levels were significantly associated with the incidence of all-cause death (HR: 0.16, 95% CI: 0.06-0.44, p = 0.001), independent of the GNRI. Our results suggest that low plasma DHA levels may be a useful predictor of all-cause mortality and potential therapeutic target in patients with acute decompensated HFpEF.

Original languageEnglish
Article number371
Pages (from-to)1-14
Number of pages14
JournalNutrients
Volume13
Issue number2
DOIs
Publication statusPublished - Feb 2021

Keywords

  • Docosahexaenoic acid
  • Geriatric nutritional risk index
  • Heart failure with preserved ejection fraction

ASJC Scopus subject areas

  • Food Science
  • Nutrition and Dietetics

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