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Omega-3 fatty acids in maternal erythrocytes and risk of preeclampsia
M A Williams1, R W Zingheim, I B King
1Center for Perinatal Studies, Swedish Medical Center/Seattle, WA 98114-0999, USA.
Insights
Maternal intake of omega-3 fatty acids may reduce preeclampsia risk. Low levels of omega-3s and high omega-6s in erythrocytes were linked to increased preeclampsia likelihood.
Area of Science:
- Obstetrics and Gynecology
- Nutritional Science
- Cardiovascular Health
Background:
- Preeclampsia is a serious pregnancy complication involving endothelial dysfunction and inflammation.
- Omega-3 polyunsaturated fatty acids (PUFAs) from fish oil are known for anti-inflammatory and lipid-lowering effects.
- Omega-3s may improve blood pressure, vessel health, and blood flow.
Purpose of the Study:
- To investigate the association between maternal dietary intake of marine omega-3 fatty acids and preeclampsia risk.
- To examine the exposure-effect relationship between omega-3 fatty acid levels and preeclampsia incidence.
Main Methods:
- A cross-sectional case-control study involving 22 preeclamptic women and 40 normotensive controls.
- Erythrocyte polyunsaturated fatty acids were quantified using gas chromatography as a percentage of total fatty acids.
- Logistic regression was used to calculate odds ratios (ORs) and 95% confidence intervals (CIs) after adjusting for confounders.
Main Results:
- Women with the lowest erythrocyte omega-3 fatty acid levels had a 7.6 times higher risk of preeclampsia compared to those with the highest levels (95% CI = 1.4-40.6).
- A 15% increase in the omega-3 to omega-6 fatty acid ratio was associated with a 46% reduction in preeclampsia risk (OR = 0.54; 95% CI = 0.41-0.72).
- Low omega-3 and high omega-6 (especially arachidonic acid) erythrocyte levels correlated with increased preeclampsia risk.
Conclusions:
- Low maternal erythrocyte omega-3 fatty acid levels are associated with a significantly higher risk of preeclampsia.
- An elevated omega-3 to omega-6 fatty acid ratio may offer a protective effect against preeclampsia.
- Dietary omega-3 fatty acid intake could be a modifiable factor in preeclampsia prevention.
Abstract:
Preeclampsia is a systemic disease characterized by diffuse endothelial dysfunction, increased peripheral vascular resistance, coagulation abnormalities, antioxidant deficiency, persistent elevations of maternal leukocyte-derived cytokines, and hyperlipidemia. Fish oil, rich in omega-3 polyunsaturated fatty acids, is known to reduce fasting and postprandial triglycerides and to decrease platelet and leukocyte reactivity; it may also decrease blood pressure. Additionally, omega-3 fatty acids may beneficially influence vessel wall characteristics and blood rheology. In light of the potential beneficial effects of dietary omega-3 fatty acids, we conducted a cross-sectional case-control study to examine the hypothesized exposure-effect relation between maternal dietary intake of marine omega-3 fatty acids and risk of preeclampsia. We measured polyunsaturated fatty acids in erythrocytes obtained from 22 preeclamptic women and 40 normotensive women; we measured polyunsaturated fatty acids as the percentage of total fatty acids from gas chromatography. We employed logistic regression procedures to estimate odds ratios (ORs) and 95% confidence intervals (CIs). After adjusting for confounders, women with the lowest levels of omega-3 fatty acids were 7.6 times more likely to have had their pregnancies complicated by preeclampsia as compared with those women with the highest levels of omega-3 fatty acids (95% CI = 1.4-40.6). A 15% increase in the ratio of omega-3 to omega-6 fatty acids was associated with a 46% reduction in risk of preeclampsia (OR = 0.54; 95% CI = 0.41-0.72). Low erythrocyte levels of omega-3 fatty acids and high levels of some omega-6 fatty acids, particularly arachidonic acid, appear to be associated with an increased risk of preeclampsia.