Next Article in Journal
Association between 25-Hydroxyvitamin D Status and Components of Body Composition and Glucose Metabolism in Older Men and Women
Previous Article in Journal
Probiotics in Celiac Disease
Article Menu
Issue 12 (December) cover image

Export Article

Open AccessArticle
Nutrients 2018, 10(12), 1825; https://doi.org/10.3390/nu10121825

Relationship between Dietary n-6 Fatty Acid Intake and Hypertension: Effect of Glycated Hemoglobin Levels

Department of Environmental and Preventive Medicine, Graduate School of Medical Science, Kanazawa University, 13-1 Takara-machi, Kanazawa, Ishikawa 920-8640, Japan
*
Author to whom correspondence should be addressed.
Received: 5 November 2018 / Revised: 19 November 2018 / Accepted: 20 November 2018 / Published: 24 November 2018
Full-Text   |   PDF [773 KB, uploaded 24 November 2018]   |  
  |   Review Reports

Abstract

The relationship between dietary n-6 fatty acids and hypertension is not clear. The metabolic products of n-6 fatty acids include those that control blood pressure, such as prostaglandin and thromboxane, and that differ depending on the extent of glucose tolerance. This cross-sectional study investigated the association of dietary n-6 fatty acid intake on hypertension, and the effects of glycated hemoglobin (HbA1c) value in 633 Japanese subjects aged 40 years and older. Dietary intake was measured using a validated brief self-administered diet history questionnaire. We defined hypertension as the use of antihypertensive medication or a blood pressure of 140/90 mmHg. The prevalence of hypertension was 55.3%. A high n-6 fatty acids intake inversely correlated with hypertension in subjects with HbA1c values less than 6.5% (odds ratio, 0.857; 95% confidence interval, 0.744 to 0.987). On the contrary, in subjects with an HbA1c value of 6.5% or higher, the n-6 fatty acids intake was significantly associated with hypertension (odds ratio, 3.618; 95% confidence interval, 1.019 to 12.84). Regular dietary n-6 fatty acid intake may contribute to the prevention and treatment of hypertension in a healthy general population. By contrast, in subjects with diabetes, regular n-6 fatty acids intake may increase the risk of hypertension. View Full-Text
Keywords: blood pressure; hypertension; nutrition; n-6 fatty acid; population study; Japanese blood pressure; hypertension; nutrition; n-6 fatty acid; population study; Japanese
Figures

Figure 1

This is an open access article distributed under the Creative Commons Attribution License which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited (CC BY 4.0).

Supplementary material

SciFeed

Share & Cite This Article

MDPI and ACS Style

Nakamura, H.; Hara, A.; Tsujiguchi, H.; Thi Thu Nguyen, T.; Kambayashi, Y.; Miyagi, S.; Yamada, Y.; Suzuki, K.; Shimizu, Y.; Nakamura, H. Relationship between Dietary n-6 Fatty Acid Intake and Hypertension: Effect of Glycated Hemoglobin Levels. Nutrients 2018, 10, 1825.

Show more citation formats Show less citations formats

Note that from the first issue of 2016, MDPI journals use article numbers instead of page numbers. See further details here.

Related Articles

Article Metrics

Article Access Statistics

1

Comments

[Return to top]
Nutrients EISSN 2072-6643 Published by MDPI AG, Basel, Switzerland RSS E-Mail Table of Contents Alert
Back to Top