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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
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Nutrients 2018, 10(12), 1825; https://doi.org/10.3390/nu10121825
Received: 5 November 2018 / Revised: 19 November 2018 / Accepted: 20 November 2018 / Published: 24 November 2018
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
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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. https://doi.org/10.3390/nu10121825

AMA 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(12):1825. https://doi.org/10.3390/nu10121825

Chicago/Turabian Style

Nakamura, Haruki, Akinori Hara, Hiromasa Tsujiguchi, Thao Thi Thu Nguyen, Yasuhiro Kambayashi, Sakae Miyagi, Yohei Yamada, Keita Suzuki, Yukari Shimizu, and Hiroyuki Nakamura. 2018. "Relationship between Dietary n-6 Fatty Acid Intake and Hypertension: Effect of Glycated Hemoglobin Levels" Nutrients 10, no. 12: 1825. https://doi.org/10.3390/nu10121825

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