Background: The platelet‑to‑lymphocyte ratio (PLR), neutrophil‑to‑lymphocyte ratio (NLR), and C‑reactive protein (CRP) are useful in assessing inflammation in patients after percutaneous coronary intervention (PCI). The PLR and NLR are also independent predictors of cardiovascular mortality. Moreover, higher CRP levels increase the risk of long‑term mortality in patients undergoing PCI.
Aims: We aimed to investigate the relationship between the dietary intake of omega‑3 and omega‑6 fatty acids and plant polyphenols and the levels of inflammatory markers in patients after PCI.
Methods: In this retrospective study, we used the validated Food Frequency Questionnaire and Aliant software to estimate the dietary intake of polyphenols and omega‑3 fatty acids as well as the ratio of omega‑6 to omega‑3 fatty acids in patients after PCI. A total of 105 patients were divided into subgroups based on high or low dietary polyphenol intake, omega‑3 fatty acid intake, and omega‑6 / omega‑3 fatty acid ratio. Data on complete blood count were obtained from the hospital laboratory.
Results: In this retrospective study, we used the validated Food Frequency Questionnaire and Aliant software to estimate the dietary intake of polyphenols and omega‑3 fatty acids as well as the ratio of omega‑6 to omega‑3 fatty acids in patients after PCI. A total of 105 patients were divided into subgroups based on high or low dietary polyphenol intake, omega‑3 fatty acid intake, and omega‑6 / omega‑3 fatty acid ratio. Data on complete blood count were obtained from the hospital laboratory.
Conclusions: Anti‑inflammatory effects of a diet should be assessed not only based on a high intake of omega‑3 fatty acids but also balanced omega‑6 / omega‑3 ratio, which reduces PLR and CRP levels in patients with cardiovascular disease.