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Dietary Fish and n-3 Fatty Acid Intake and Cardiac Electrocardiographic Parameters in Humans

Dariush Mozaffarian, MD, DrPH, FACC^_*,,_*, Ronald J. Prineas, MD, PhD, Phyllis K. Stein, PhD and David S. Siscovick, MD, MPH^||

^_* Channing Laboratory, Department of Medicine, Brigham and Women’s Hospital and Harvard Medical School, Boston, Massachusetts
Departments of Epidemiology and Nutrition, Harvard School of Public Health, Boston, Massachusetts
Department of Public Health Sciences, Wake Forest University School of Medicine, Winston-Salem, North Carolina
Heart Rate Variability Laboratory, Washington University School of Medicine, St. Louis, Missouri
^|| Cardiovascular Health Research Unit, Departments of Medicine and Epidemiology, University of Washington, Seattle, Washington.

View larger version (16K): [in a new window]   Figure 1 The likelihood of prolonged QT (QT index [QTI] >110) according to intake of tuna or other broiled or baked fish, after adjustment for other risk factors (see Table 2 footnote).

View larger version (17K): [in a new window]   Figure 2 The association of dietary eicosapentaenoic acid (EPA) and docosahexaenoic acid (DHA) with heart rate and prolonged QT, evaluated non-parametrically using restricted cubic splines and adjusted for other risk factors (see Table 2 footnote). For heart rate, a possible threshold effect was present at intake of 300 mg/day, particularly after exclusion of participants taking beta-blockers (n = 656) (p threshold effect = 0.066), with steeper decline in heart rate with intakes between 0 and 300 mg/day, and then more gradual decline. A somewhat similar pattern was seen for prolonged QT, although with less evidence for departure from a linear relationship (p threshold effects >0.20). Few subjects with intakes >1.5 g/day (n = 24) limited the certainty of associations at these high levels of intake. *The p value for the continuous association over the entire range. bpm = beats/min; QTI = QT index.