@article{Wang2026, 
author = {Yongjin Wang and Zhaocheng Zhuang and Yandan Wang and Shunyu Yao and Maonan Zhou and Qayyum Shehzad and Wei Wei and Jun Jin and Hui Zhang and Qingzhe Jin and Ling-Zhi Cheong and Haiqin Fang and Xingguo Wang},
title = {Associations between long-term dietary fatty acid intake and risk of cardiovascular disease among Chinese adults: A nationwide, population-based, prospective cohort study},
year = {2026},
journal = {Food Science and Human Wellness},
keywords = {Dietary fatty acid intake, cardiovascular diseases, Chinese adults, CHNS, stroke, myocardial infarction},
url = {https://www.sciopen.com/article/10.26599/FSHW.2025.9250873},
doi = {10.26599/FSHW.2025.9250873},
abstract = {Background & Aims: Previous studies have established a significant association between dietary fatty acid intake and cardiovascular disease (CVD) risk; however, the long-term effects in China, where CVD rates are high, remain unclear. This study aims to assess the associations between long-term dietary fatty acid intake and CVD risk in Chinese populations. Methods: A total of 8,456 participants from the China Health and Nutrition Survey (CHNS) were enrolled. Dietary fatty acid intake was assessed using three-day 24-h dietary recalls combined with the dietary weighing method. CVD was defined as adults with myocardial infarction (MI) and/or stroke. Multivariable Cox proportional hazards models were used to estimate the hazard ratios (HRs) and 95% confidence intervals (CIs), while restricted cubic spline (RCS) curves assessed the non-linear association. Results: During a median follow-up of 7 years, 418 participants developed CVD (186 MI and 251 stroke cases, including 19 with both conditions). In Chinese adults, more polyunsaturated fatty acids (PUFA) and n-6 PUFA intake was associated with an increased risk of CVD. Specifically, higher linoleic acid (C18:2n-6) intake was associated with a higher risk of CVD (HRQ4vsQ1=1.80, 95% CI: 1.32-2.45), MI (HRQ4vsQ1= 1.68, 95% CI: 1.06-2.68), and stroke (HRQ4vsQ1=1.78, 95% CI: 1.22-2.60). Similar associations were observed between α-linolenic acid (C18:3n-3) and CVD (HRQ4vsQ1=1.88, 95% CI: 1.38-2.57) and MI risk (HRQ4vsQ1=3.84, 95% CI: 2.17-6.78), but no significant association was found for stroke. Furthermore, higher saturated fatty acid (SFA) intake was associated with an increased MI risk (HRQ4vsQ1=1.64, 95% CI: 1.03-2.65). In contrast, the intake of marine n-3 PUFA, mainly composed of eicosapentaenoic acid and docosahexaenoic acid, was inversely linked to MI risk (HRQ4vsQ1=0.51, 95% CI: 0.33-0.80). No significant correlation was detected between dietary monounsaturated fatty acid and cardiovascular event risk in Chinese adults. Similar findings for these fatty acids were also observed in RCS analyses. Conclusion: Higher dietary intake of marine n-3 PUFA was associated with a lower MI risk, while intakes of n-6 PUFA, C18:2n-6, and SFA were linked to a higher CVD risk. These findings support limiting the intake of n-6 PUFA and SFA while increasing marine n-3 PUFA consumption in the Chinese population for CVD prevention, particularly MI.}
}