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魚の摂取は,心拍数低下と関連しています
Jean Dallongeville1, John Yarnell, Pierre Ducimetière
1INSERM U 508, Institut Pasteur de Lille, 1 rue du Pr Calmette, 59019 Lille Cedex, France. jean.dallongeville@pasteur-lille.fr
Circulation
|August 13, 2003
まとめ
定期的な魚の摂取は,男性における心拍数低下と関連しています. これは,なぜ魚を食べると突然死のリスクが低下するかを説明するのに役立つかもしれません.
科学分野:
- 心血管の健康についてです.
- 栄養科学とは,栄養科学である.
- エピデミオロジー エピデミオロジー
背景:
- 魚の摂取は,突然の心臓死のリスクを減らすことが知られている.
- 食事習慣と心血管マーカーの関係性は,健康研究の重要な分野です.
研究 の 目的:
- 中年男性における魚の摂取頻度と心拍数との関連を調査する.
- 魚の摂取と心血管疾患の結末を結びつける潜在的なメカニズムを探求する.
主な方法:
- フランスとアイルランドの50~59歳の冠動脈性心疾患 (CHD) のない9758人の男性を対象とした横断的な研究.
- 魚の摂取頻度 (週1回未満から週2回以上) に基づいて参加者を分類しました.
- 赤血球のフォスフォリピド脂肪酸プロフィールを分析し,心拍数および他の心血管リスク因子と相関させた.
主要な成果:
- 魚の摂取量の増加は,イコサペンタエノ酸,ドコサヘキサエノ酸,および合計n-3脂肪酸の濃度増加と相関していた.
- 魚の消費者は, triglycerides,血圧が低く,HDLコレステロールが高かった.
- 魚の消費頻度が増加するにつれて,心拍数減少の有意な傾向が観察され,複数の混同要因を調整した後でさえも.
結論:
- 魚の摂取は,男性の休息時の心拍数低下と有意に関連しています.
- この心拍の低下は,突然の心臓死に対する魚の摂取による保護効果を部分的に媒介する可能性がある.
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