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Biomed Rep. 2018 Jan;8(1):69-76. doi: 10.3892/br.2017.1015. Epub 2017 Nov 8.

Low levels of linoleic acid and α-linolenic acid and high levels of arachidonic acid in plasma phospholipids are associated with hypertension.

Author information

1
Department of Food Science and Nutrition, Nara Women's University, Kitauoya-Nishimachi, Nara 630-8506, Japan.
2
Faculty of Clinical Nutrition, Hiroshima International University, Hirokoshingai, Kure, Hiroshima 737-0112, Japan.
3
Department of Health and Nutrition, Sendai Shirayuri Women's College, Honda-Cho, Izumi-ku, Sendai 981-3107, Japan.

Abstract

Dietary fat is an important determinant in the development and progression of high blood pressure (BP), a major risk factor for cardiovascular diseases and mortality. The aim of the present study was to determine the association between plasma phospholipid fatty acids and hypertension in Japanese men. The plasma level of linoleic acid (LA) in the subjects with hypertension (systolic BP ≥140 mmHg and/or diastolic BP ≥90 mmHg) was identified to be significantly higher than that in the healthy controls. Following adjustment for age, body mass index, physical activity, smoking status, alcohol consumption, salt intake, and serum levels of glucose and hemoglobin A1c, higher plasma levels of LA and α-linolenic acid (ALA), and lower levels of arachidonic acid (AA) were significantly associated with a lower prevalence of hypertension. The odds ratio (OR) for the highest quartile (Q4) versus the lowest quartile (Q1) of LA was 0.17 (P=0.003), the OR for Q4 versus Q1 of ALA was 0.26 (P=0.042) and the OR for Q4 versus Q1 of AA was 2.04 (P=0.047). These results indicate that elevated levels of LA and ALA, and reduced levels of AA in the plasma prevent hypertension.

KEYWORDS:

arachidonic acid; hypertension; linoleic acid; plasma fatty acid; α-linolenic acid

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