Aren't attenuation and FG two measures of the same thing?
But I think the answer is yes, no, maybe - because wort aeration is just part of overall yeast health which includes healthy cells, pitch rate, fermentation temperature, and aeration. Together, yeast health will affect attenuation, lag time, fermentation flavors and off-flavors, head retention, and more. You can't really decouple one outcome and link it to one cause.
Also, I'd guess that pitch rate and cell health can hide aeration problems.