Macro partitioning
Low intake of eicosapentaenoic acid (EPA) and docosahexaenoic acid (DHA) significantly amplifies the cardiovascular disease (CVD) risk associated with having a family history of CVD, whereas low intake of other polyunsaturated fatty acids (linoleic acid and alpha-linolenic acid) does not show this interaction.
If you have a family history of heart disease, your risk is significantly higher if your levels of EPA and DHA (found in oily fish) are low. While general healthy fats are good, ensuring adequate intake of EPA/DHA is specifically critical for you to mitigate this genetic risk. Aim to consume oily fish regularly to raise these biomarkers.
A significant interaction between biomarkers of low EPA/DHA intake, but not the other PUFA, and a family history was observed. This novel finding might suggest a need to emphasize the benefit of consuming oily fish for individuals with a family history of CVD.
Why this rating
Large pooled analysis of 15 observational studies (n=40,885) with harmonized protocols, though observational design limits causal inference.
Source
Role of Polyunsaturated Fat in Modifying Cardiovascular Risk Associated With Family History of Cardiovascular Disease: Pooled De Novo Results From 15 Observational Studies
Federica Laguzzi et al. · Circulation · 2023
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