Secular decreasing trend in plasma eicosapentaenoic and docosahexaenoic acids among patients with acute coronary syndrome from 2011 to 2019: A single center descriptive study

Tomoaki Okada, Toru Miyoshi, Masayuki Doi, Kosuke Seiyama, Wataru Takagi, Masahiro Sogo, Kazumasa Nosaka, Masahiko Takahashi, Keisuke Okawa, Hiroshi Ito

Research output: Contribution to journalArticlepeer-review

Abstract

Despite intensive lipid-lowering interventions, patients treated with statins develop atherosclerotic cardiovascular disease (ASCVD), and these patients have an increased risk of developing recurrent cardiovascular events during follow-up. Therefore, there is a need to focus on the residual risks in patients in statin therapy to further reduce ASCVD. The aim of this study was to retrospectively investigate the 10-year trend (2011–2019) regarding changes in polyunsaturated fatty acids (PUFAs) in patients with acute coronary syndrome (ACS) in a single center. We included 686 men and 203 women with ACS admitted to Kagawa Prefectural Central Hospital. Plasma PU-FAs, including eicosapentaenoic acid (EPA), docosahexaenoic acid (DHA), arachidonic acid (AA), and dihomo-γ-linolenic acid (DGLA), were measured at admission for suspected ACS. A secular decreasing trend in the levels of EPA and DHA and the EPA/AA ratio, but not of AA and DGLA, was observed. The analyses based on age (>70 or <70 years) and sex showed that the decreasing trend in the levels of EPA and DHA did not depend on age and remained significant only in men. Further studies are needed to obtain robust evidence to justify that the administration of n-3 PUFA contributes to the secondary prevention of ACS.

Original languageEnglish
Article number253
Pages (from-to)1-11
Number of pages11
JournalNutrients
Volume13
Issue number1
DOIs
Publication statusPublished - Jan 2021

Keywords

  • Arachidonic acid
  • Atherosclerotic cardiovascular disease
  • Descriptive study
  • Docosahexaenoic acid
  • Eicosapentaenoic acid
  • Polyunsaturated fatty acids

ASJC Scopus subject areas

  • Food Science
  • Nutrition and Dietetics

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