Volume 89, Issue 2, February (2003), pp. 267-272 © The Author 2003
doi:10.1079/BJN2002747

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Serum fatty acid levels, dietary style and coronary heart disease in three neighbouring areas in Japan: the Kumihama study

Tomoki Nakamura^1,2*, Akihiro Azuma², Toshiro Kuribayashi², Hiroki Sugihara², Seisuke Okuda¹ and Masao Nakagawa^2
1Department of Medicine, Kumihama Municipal Hospital, Kyoto, Japan
²Second Department of Medicine, Kyoto Prefectural University of Medicine, Kyoto, Japan

 (Received 16 July 2001–Revised 9 May 2002–Accepted 6 September 2002)

Abstract

CHD mortality is extremely low in Japan, particularly in rural districts, when compared with that in Western countries. This has been partly attributed to the difference in dietary lifestyle. We investigated the factors influencing CHD mortality in a rural coastal district of Japan, comprising mercantile, farming, and fishing areas with distinct dietary habits. We prospectively examined the incidence of CHD from 1994 to 1998, as well as coronary risk factors and serum fatty acid concentrations. The incidence of angina pectoris was significantly (P=0·01) lower in the fishing area than in the mercantile and farming areas. Blood pressure, physical activity, prevalence of diabetes, serum levels of uric acid and HDL-cholesterol were similar between the three areas. Total- and LDL-cholesterol levels were significantly lower but the smoking rate was markedly higher in the fishing area than in the other two areas. Serum levels of saturated fatty acids and n-6 polyunsaturated fatty acids (PUFA) were lowest in the fishing area, but n-3 PUFA did not differ significantly. The n-6:n-3 PUFA ratio was lowest and eicosapentaenoic:arachidonic acid was highest in the fishing area. Although many previous studies have emphasized the beneficial effect of n-3 PUFA in preventing CHD, the present study indicated that a lower intake of n-6 PUFA and saturated fatty acids has an additional preventive effect on CHD even when the serum level of n-3 PUFA is high because of high dietary fish consumption.

Keywords:
Coronary heart disease: Dietary style: Fatty acids: Coronary risk factors