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Heart attack victims have significantly
less omega-3 fatty acids, and more trans fats, linoleic acid and alpha-linolenic
acid in their adipose (fat) tissue.
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Researchers analyzed 100 patients who had experienced
a heart attack and a control group of 98, aged 45-75 years.
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The fatty acids composition of the fat tissue
of all subjects was determined and their food intake data was obtained
through an interview, using a food frequency questionnaire.
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Researchers found a strong correlation between
the dietary intake and fat tissue content of the fatty acids studied.
Adipose tissue composition of the following fatty
acids were all significantly lower in heart attack victims than the control
group:
- EPA
(eicosapentaenoic acid)
- DPA
(docosapentaenoic acid)
- DHA
(docosahexaenoic acid)
Adipose tissue composition of the following fatty
acids were all significantly higher in heart attack victims than the control
group:
- trans fatty acids
- linoleic acid
- alpha-linolenic acid
The authors note that the tissue concentrations of
trans fatty acids, linoleic acid and alpha-linolenic acid in adipose tissue
were strongly correlated, which indicates a common source, most likely
margarine.
The authors conclude that intake of omega-3 fatty
acids is inversely associated with risk of heart attack, whereas the
intake of trans fats, linoleic and alpha-linolenic
acid are associated with increased risk.
Although not certain of the cause of this link, the
authors note that " ... the increased risk may be connected to trans
fatty acids or to some other factor associated with margarine consumption."
European Journal
of Clinical Nutrition August, 2000;54:618-625.
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