Endogenous red blood cell membrane fatty acids and sudden cardiac arrest.
Endogenous red blood cell membrane fatty acids and sudden cardiac arrest.
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DOI：
10.1016/j.metabol.2009.10.026
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发表时间：
2010-07
影响因子：
9.8
通讯作者：
Siscovick, David S.
中科院分区：
文献类型：
--
作者：
Lemaitre, Rozenn N.;King, Irena B.;Sotoodehnia, Nona;Knopp, Robert H.;Mozaffarian, Dariush;McKnight, Barbara;Rea, Thomas D.;Rice, Kenneth;Friedlander, Yechiel;Lumley, Thomas S.;Raghunathan, Trivellore E.;Copass, Michael K.;Siscovick, David S.
内源性脂肪酸与心脏骤停（SCA）的关系知之甚少。我们研究了SCA与红细胞膜脂肪酸的关系，这些脂肪酸是从头脂肪酸合成的终产物：肉豆蔻酸（14：0）、棕榈酸（16：0）、棕榈油酸（16：1 n7）、异油酸（18：1 n7）、硬脂酸（18：0）、油酸（18：1 n9）和相关脂肪酸顺式-7十六碳烯酸（16：1 n9）。我们使用了一项基于人群的病例对照研究的数据，其中25-74岁的病例为院外心脏骤停患者，由西雅图，华盛顿的护理人员护理（n=265）。对照组按年龄、性别和日历年与病例匹配，从社区中随机确定（n=415）。所有参与者均无既往临床诊断的心脏病。我们观察到16：0、16：1 n-7、18：1 n-7和16：1 n-9的较高红细胞膜水平与SCA的较高风险相关。在调整传统SCA风险因素和反式和n-3脂肪酸的分析中，高一个标准差水平16：0与SCA风险增加38%相关（比值比[OR] 1.38，95%置信区间[CI]：1.12-1.70），高一个标准差水平16：1 n-9与风险增加88%相关（OR 1.88，95% CI：1.27-2.78）。作为脂肪酸合成的终产物的几种脂肪酸与SCA风险相关。需要进一步的工作来调查有利于从头脂肪酸合成的条件，如高碳水化合物/低脂饮食，是否也可能增加SCA的风险。
Little is known of the associations of endogenous fatty acids with sudden cardiac arrest (SCA). We investigated the associations of SCA with red blood cell membrane fatty acids that are end products of de novo fatty acid synthesis: myristic acid (14:0), palmitic acid (16:0), palmitoleic acid (16:1 n7), vaccenic acid (18:1 n7), stearic acid (18:0), oleic acid (18:1 n9) and a related fatty acid cis-7 hexadecenoic acid (16:1 n9). We used data from a population-based case-control study, where cases, aged 25-74 years, were out-of-hospital sudden cardiac arrest patients, attended by paramedics in Seattle, Washington (n=265). Controls, matched to cases by age, sex and calendar year, were randomly identified from the community (n=415). All participants were free of prior clinically-diagnosed heart disease. We observed associations of higher red blood cell membrane levels of 16:0, 16:1n-7, 18:1n-7 and 16:1n-9 with higher risk of SCA. In analyses adjusted for traditional SCA risk factors and trans- and n-3 fatty acids, a one-standard-deviation-higher level of 16:0 was associated with 38% higher risk of SCA (odds ratio [OR] 1.38, 95% confidence interval [CI]: 1.12-1.70) and a one-standard deviation-higher level of 16:1n-9 with 88% higher risk (OR 1.88, 95% CI: 1.27-2.78). Several fatty acids that are end products of fatty acid synthesis are associated with SCA risk. Further work is needed to investigate if conditions that favor de novo fatty acid synthesis, such as high carbohydrate/low fat diets, might also increase the risk of SCA.
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