The omega-3 index: From biomarker to risk marker to risk factor
The omega-3 index: From biomarker to risk marker to risk factor
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DOI：
10.1007/s11883-009-0062-2
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发表时间：
2009-11-01
影响因子：
5.8
通讯作者：
Harris, William S.
中科院分区：
文献类型：
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作者：
Harris, William S.
血液中 omega-3 脂肪酸的水平反映了新陈代谢和富含 omega-3 食物（例如油性鱼）摄入量之间的相互作用。多种证据表明，组织和/或血液中 omega-3 脂肪酸水平降低（如红细胞二十碳五烯酸加二十二碳六烯酸水平（即 omega-3 指数）所示）与冠心病（尤其是心源性猝死）的风险增加有关。本次综述的目的是根据美国心脏协会的新标准和奥斯汀·布拉德福德·希尔爵士于 1965 年提出的旧指南，检查 omega-3 指数等生物标志物在多大程度上符合冠心病风险标志物和/或危险因素。这些标准包括一致性、关联强度、生物学合理性、一致性、剂量反应关系、临床实用性、成本效益和前瞻性验证。 omega-3 指数似乎满足风险标记的许多要求，更重要的是，满足风险因素的许多要求。
Blood levels of omega-3 fatty acids reflect the interplay of metabolism and the intake of omega-3-rich foods (eg, oily fish). Multiple lines of evidence link reduced tissue and/or blood levels of omega-3 fatty acids, as reflected in the erythrocyte eicosapentaenoic acid plus docosahexaenoic acid level (ie, the omega-3 index), with increased risk for coronary heart disease, especially sudden cardiac death. The purpose of this review is to examine the extent to which biomarkers like the omega-3 index qualify as coronary heart disease risk markers and/or risk factors based on new criteria from the American Heart Association and older guidelines proposed in 1965 by Sir Austin Bradford Hill. These standards include consistency, strength of association, biological plausibility, coherence, dose-response relationship, clinical utility, cost effectiveness, and prospective validation. The omega-3 index appears to fulfill many of the requirements for a risk marker and, more importantly, for a risk factor.