{"status":"ok","message-type":"work","message-version":"1.0.0","message":{"indexed":{"date-parts":[[2025,12,26]],"date-time":"2025-12-26T03:47:12Z","timestamp":1766720832473,"version":"build-2065373602"},"reference-count":0,"publisher":"Cambridge University Press (CUP)","issue":"10","license":[{"start":{"date-parts":[[2025,5,19]],"date-time":"2025-05-19T00:00:00Z","timestamp":1747612800000},"content-version":"unspecified","delay-in-days":0,"URL":"https:\/\/www.cambridge.org\/core\/terms"}],"content-domain":{"domain":["cambridge.org"],"crossmark-restriction":true},"short-container-title":["Br J Nutr"],"published-print":{"date-parts":[[2025,5,28]]},"abstract":"<jats:title>Abstract<\/jats:title><jats:p>This study aimed to investigate the potential effect of PUFA intake on the association between psoriasis and 10-year atherosclerotic CVD (ASCVD) risk. Data of this study were extracted from the National Health and Nutrition Examination Survey database 2003\u20132006 and 2009\u20132014. The 10-year ASCVD risk score was calculated based on American College of Cardiology\/American Heart Association guidelines, and the subjects were stratified into high 10-year ASCVD risk (\u2265 7\u00b75 %) and low 10-year ASCVD risk (&lt; 7\u00b75 %), accordingly. The weighted univariate and multivariate logistic regression models were utilised to evaluate the effect of total PUFA and its subtypes intake on the association between psoriasis and 10-year ASCVD risk. This effect was further evaluated in the subgroup of subjects aged \u2265 60 and &lt; 60 years old. A total of 8705 participants were included, with 41\u00b702 % (<jats:italic>n<\/jats:italic> 3571) in the high 10-year ASCVD risk (\u2265 7\u00b75 %). We observed subjects with psoriasis (OR 1\u00b765; 95 % CI 1\u00b702, 2\u00b767) and low <jats:italic>n<\/jats:italic>-3 intake (OR 1\u00b727; 95 % CI 1\u00b7025, 1\u00b753) were associated with high 10-year ASCVD risk; no significant association was found between <jats:italic>n<\/jats:italic>-6 and 10-year ASCVD risk. The moderating effect of <jats:italic>n<\/jats:italic>-3 intake on the association between psoriasis and 10-year ASCVD risk was observed (OR 2\u00b756; 95 % CI 1\u00b704, 6\u00b726). We also found among the <jats:italic>n<\/jats:italic>-3 components, <jats:italic>\u03b1<\/jats:italic>-linolenic acid (OR 2\u00b772; 95 % CI 1\u00b710, 6\u00b770) had a more significant moderating effect on the association between psoriasis and 10-year ASCVD risk, especially in the subjects aged &lt; 60 years (OR 2\u00b741; 95 % CI 1\u00b736, 4\u00b728). Adequate intake of <jats:italic>n<\/jats:italic>-3, especially <jats:italic>\u03b1<\/jats:italic>-linolenic acid, may have potential benefits on improving cardiovascular health in psoriasis patients.<\/jats:p>","DOI":"10.1017\/s0007114525103437","type":"journal-article","created":{"date-parts":[[2025,5,19]],"date-time":"2025-05-19T09:02:59Z","timestamp":1747645379000},"page":"1331-1341","update-policy":"https:\/\/doi.org\/10.1017\/policypage","source":"Crossref","is-referenced-by-count":1,"title":["PUFA, psoriasis and atherosclerotic CVD: evidence from the National Health and Nutrition Examination Survey database 2003\u20132006 and 2009\u20132014"],"prefix":"10.1017","volume":"133","author":[{"given":"Yixuan","family":"Li","sequence":"first","affiliation":[],"role":[{"role":"author","vocabulary":"crossref"}]},{"ORCID":"https:\/\/orcid.org\/0009-0003-6550-1543","authenticated-orcid":false,"given":"Xinghui","family":"Li","sequence":"additional","affiliation":[],"role":[{"role":"author","vocabulary":"crossref"}]}],"member":"56","published-online":{"date-parts":[[2025,5,19]]},"container-title":["British Journal of Nutrition"],"original-title":[],"language":"en","link":[{"URL":"https:\/\/www.cambridge.org\/core\/services\/aop-cambridge-core\/content\/view\/S0007114525103437","content-type":"unspecified","content-version":"vor","intended-application":"similarity-checking"}],"deposited":{"date-parts":[[2025,7,8]],"date-time":"2025-07-08T09:53:43Z","timestamp":1751968423000},"score":1,"resource":{"primary":{"URL":"https:\/\/www.cambridge.org\/core\/product\/identifier\/S0007114525103437\/type\/journal_article"}},"subtitle":[],"short-title":[],"issued":{"date-parts":[[2025,5,19]]},"references-count":0,"journal-issue":{"issue":"10","published-print":{"date-parts":[[2025,5,28]]}},"alternative-id":["S0007114525103437"],"URL":"https:\/\/doi.org\/10.1017\/s0007114525103437","relation":{},"ISSN":["0007-1145","1475-2662"],"issn-type":[{"type":"print","value":"0007-1145"},{"type":"electronic","value":"1475-2662"}],"subject":[],"published":{"date-parts":[[2025,5,19]]},"assertion":[{"value":"\u00a9 The Author(s), 2025. Published by Cambridge University Press on behalf of The Nutrition Society","name":"copyright","label":"Copyright","group":{"name":"copyright_and_licensing","label":"Copyright and Licensing"}}]}}