Hostname: page-component-cd9895bd7-mkpzs Total loading time: 0 Render date: 2024-12-27T05:08:55.814Z Has data issue: false hasContentIssue false
  • English
  • Français

Intake of fish and long-chain n−3 fatty acids and the risk of coronary heart mortality in men and women

Published online by Cambridge University Press:  08 March 2007

Ritva Järvinen ,
Paul Knekt ,
Harri Rissanen  and
Antti Reunanen
Ritva Järvinen
Affiliation:
Department of Clinical Nutrition, University of Kuopio, PL 1627, 70211 Kuopio, Finland
Paul Knekt*
Affiliation:
National Public Health Institute, Mannerheimintie 166, 00300 Helsinki, Finland The Social Insurance Institution, PL 450, 00101 Helsinki, Finland
Harri Rissanen
Affiliation:
National Public Health Institute, Mannerheimintie 166, 00300 Helsinki, Finland
Antti Reunanen
Affiliation:
National Public Health Institute, Mannerheimintie 166, 00300 Helsinki, Finland
*
*Corresponding author: Dr Paul Knekt, National Public Health Institute, fax +358 9 4744 8760, email Paul.Knekt@ktl.fi
Rights & Permissions [Opens in a new window]

Abstract

Core share and HTML view are not available for this content. However, as you have access to this content, a full PDF is available via the ‘Save PDF’ action button.

This prospective study investigated the relationship between the consumption of fish and intake of long-chain n−3 fatty acids and the risk of coronary heart mortality in 2775 men and 2445 women aged from 30 to 79 years who were free of CHD and had participated in a health examination survey from 1967 to 1972. In total, 335 men and 163 women died of CHD during a follow-up until the end of 1992. A dietary history interview method provided data on habitual consumption of fish and other foods over the preceding year at baseline. The intakes of long-chain n−3 fatty acids were calculated on the basis of food composition values of Finnish foods. Higher consumption of fish was associated with a decreased risk of CHD among women, whereas no significant association was seen among men. The relative risk between the highest and the lowest quintile for fish consumption was 1·00 (95% CI 0·70, 1·43; p for trend 0·83) for men and 0·59 (95% CI 0·36, 0·99; p for trend 0·02) for women in analysis adjusting for age, energy intake, geographical area, BMI, serum cholesterol, blood pressure, smoking, occupation and diabetes; however, after adjustment for dietary confounders this association was no longer significant. The intake of n−3 fatty acids was not significantly associated with the risk of CHD in either men or women. In conclusion, our results for women are in line with the suggested protective effect of fish consumption against CHD but a similar association was not, however, found in men.

Keywords

Fish intaken−3 Fatty acidsCoronary heart disease
Type
Research Article
Information
British Journal of Nutrition , Volume 95 , Issue 4 , April 2006 , pp. 824 - 829
Copyright
Copyright © The Nutrition Society 2006

References

Albert, CM, Hennekens, CH, O'Donnell, CJ, Ajani, UA, Carey, VJ, Willett, WC, Ruskin, JN & Manson, JEFish consumption and risk of sudden cardiac death. JAMA (1998) 279, 23–28.CrossRefGoogle ScholarPubMed
Aromaa, AEpidemiology and Public Health Impact of High Blood Pressure in Finland, AL:17 Helsinki: Social Insurance Institution. (In Finnish with English summary.) (1981)Google Scholar
Ascherio, A, Rimm, EB, Stampfer, MJ, Giovannucci, EL & Willett, WCDietary intake of marine n-3 fatty acids, fish intake, and the risk of coronary disease among men. N Engl J Med (1995) 332, 977–982.CrossRefGoogle ScholarPubMed
Burr, ML, Ashfield-Watt, PA, Dunstan, FD, Fehily, AM, Breay, P, Ashton, T, Zotos, PC, Haboubi, NA, & Elwood, pcLack of benefit of dietary advice to men with angina: results of a controlled trial. Eur J Clin Nutr (2003) 57, 193–200.CrossRefGoogle ScholarPubMed
Chan, HM & Egeland, GMFish consumption, mercury exposure, and heart diseases. Nutr Rev (2004) 62, 68–72.Google ScholarPubMed
Cox, DRRegression models and life-tables (with discussion). J R Stat Soc Ser B (1972) 34, 187–220.Google Scholar
Daviglus, ML, Stamler, J, Orencia, AJ, Dyer, AR, Liu, K, Greenland, P, Walsh, MK, Morris, D & Shekelle, RBFish consumption and the 30-year risk of fatal myocardial infarction. N Engl J Med (1997) 336, 1046–1053.CrossRefGoogle ScholarPubMed
Folsom, AR & Demissie, ZFish intake, marine omega-3 fatty acids, and mortality in a cohort of postmenopausal women. Am J Epidemiol (2004) 160, 1005–1010.CrossRefGoogle Scholar
Gillum, RF, Mussolino, M & Madans, JHThe relation between fish consumption, death from all causes, and incidence of coronary heart disease. The NHANES I Epidemiologic Follow-up Study. J Clin Epidemiol (2000) 53, 237–244.CrossRefGoogle ScholarPubMed
Guallar, E, Sanz-Gallardo, MI, van't Veer, P, Bode, P, Aro, A, Gomez-Aracena, J, Kark, JD, Riemersma, RA, Martin-Moreno, JM & Kok, FJfor the Heavy Metals and Myocardial Infarction Study Group (2002) Mercury, fish oils, and the risk of myocardial infarction. N Engl J Med (2002) 347, 1747–1754.CrossRefGoogle Scholar
He, K, Song, Y, Daviglus, ML, Liu, K, Van Horn, L, Dyer, AR & Greenland, PAccumulated evidence on fish consumption and coronary heart disease mortality: a meta-analysis of cohort studies. Circulation (2004) 109, 2705–2711.CrossRefGoogle ScholarPubMed
Hu, FB, Bronner, L, Willett, WC, Stampfer, MJ, Rexrode, KM, Albert, CM, Hunter, D & Manson, JEFish and omega-3 fatty acid intake and risk of coronary heart disease in women. JAMA (2002) 287, 1815–1821.CrossRefGoogle ScholarPubMed
Huang, TC, Chen, CP, Wefler, V & Raftery, AA stable reagent for the Liebermann-Buchard reaction. Application to rapid serum cholesterol determination. Anal Chem (1961) 33, 1450–1407.CrossRefGoogle Scholar
Järvinen, R, Seppänen, R & Knekt, PShort-term and long-term reproducibility of dietary history interview data. Int J Epidemiol (1993) 22, 520–527.CrossRefGoogle ScholarPubMed
Klaukka, T, Martikainen, J & Kalimo, EDrug Utilization in Finland 1964–1987, M:71. Helsinki: Social Insurance Institution. (1990)Google Scholar
Knekt, P, Albanes, D, Seppänen, R, Aromaa, A, Järvinen, R, Hyvönen, L, Teppo, L & Pukkala, EDietary fat and risk of breast cancer. Am J Clin Nutr (1990) 52, 903–908.CrossRefGoogle ScholarPubMed
Knekt, P, Reunanen, A, Järvinen, R, Seppänen, R, Heliövaara, M & Aromaa, AAntioxidant vitamin intake and coronary mortality in a longitudinal population study. Am J Epidemiol (1994) 139, 1180–1189.CrossRefGoogle Scholar
Kris-Etherton, PM, Harris, WS & Appel, LJfor the Nutrition Committee (2002) Fish consumption, fish oil, omega-3 fatty acids, and cardiovascular disease. Circulation (2000) 106, 2747–2757.CrossRefGoogle Scholar
Kromhout, D, Bosschieter, EB & de Lezenne Coulander, CThe inverse relation between fish consumption and 20-year mortality from coronary heart disease. N Engl J Med (1985) 312, 1205–1209.CrossRefGoogle ScholarPubMed
Lopez-Garcia, E, Schulze, MB, Manson, JE, Meigs, JB, Albert, CM, Rifai, N, Willett, WC & Hu, FBConsumption of (n-3) fatty acids is related to plasma biomarkers of inflammation and endothelial activation in women. J Nutr (2004) 134, 1806–1811.CrossRefGoogle Scholar
Marckmann, P & Gronbaek, MFish consumption and coronary heart disease mortality. A systematic review of prospective cohort studies. Eur J Clin Nutr (1999) 53, 585–590.CrossRefGoogle ScholarPubMed
Montonen, J, Knekt, P, Härkanen, T, Järvinen, R, Heliövaara, M, Aromaa, A & Reunanen, ADietary patterns and the incidence of type 2 diabetes. Am J Epidemiol (2005) 161, 219–227.CrossRefGoogle ScholarPubMed
Mori, TA & Beilin, LJLong-chain omega 3 fatty acids, blood lipids and cardiovascular risk reduction. Curr Opin Lipidol (2001) 12, 11–17.CrossRefGoogle ScholarPubMed
Mozaffarian, D, Lemaitre, RN, Kuller, LH, Burke, GL, Tracy, RP & Siscovick, DSCardiac benefits of fish consumption may depend on the type of fish meal consumed: the Cardiovascular Health Study. Circulation (2003) 107, 1372–1377.CrossRefGoogle ScholarPubMed
Nakamura, Y, Ueshima, H, Okamura, T, Kadowaki, T, Hayakawa, T, Kita, Y, Tamaki, S & Okayama, AAssociation between fish consumption and all-cause and cause-specific mortality in Japan: NIPPON DATA80, 1980–99. Am J Med (2005) 118, 239–245.CrossRefGoogle ScholarPubMed
Oomen, CM, Feskens, EJ, Räsänen, L, Fidanza, F, Nissinen, AM, Menotti, A, Kok, FJ & Kromhout, DFish consumption and coronary heart disease mortality in Finland, Italy, and The Netherlands. Am J Epidemiol (2000) 151, 999–1006.CrossRefGoogle ScholarPubMed
Osler, M, Andreasen, AH & Hoidrup, SNo inverse association between fish consumption and risk of death from all-causes, and incidence of coronary heart disease in middle-aged, Danish adults. J Clin Epidemiol (2003) 56, 274–279.CrossRefGoogle ScholarPubMed
Pietinen, P, Ascherio, A, Korhonen, P, Hartman, AM, Willett, WC, Albanes, D & Virtamo, JIntake of fatty acids and risk of coronary heart disease in a cohort of Finnish men. The Alpha-Tocopherol, Beta-Carotene Cancer Prevention Study. Am J Epidemiol (1997) 145, 876–887.CrossRefGoogle Scholar
Rastas, M, Seppänen, R, Knuts, L-R, Karvetti, R-L & Varo, PNutrient Composition of Foods. Helsinki: Social Insurance Institution.(In Finnish with English affliations.) (1989)Google Scholar
Rissanen, T, Voutilainen, S, Nyyssönen, K, Lakka, TA & Salonen, JTFish oil-derived fatty acids, docosahexaenoic acid and docosapentaenoic acid, and the risk of acute coronary events: the Kuopio ischaemic heart disease risk factor study. Circulation (2000) 102, 2677–2679.CrossRefGoogle ScholarPubMed
Salonen, JT, Seppänen, K, Nyyssönen, K, Korpela, H, Kauhanen, JKantola, MTuomilehto, JEsterbauer, HTatzber, F & Salonen, RIntake of mercury from fish, lipid peroxidation, and the risk of yocardial infarction and coronary, cardiovascular, and any death in eastern Finnish men. Circulation (1995) 91, 645–655.CrossRefGoogle Scholar
Whelton, SP, He, J, Whelton, PK & Muntner, PMeta-analysis of observational studies on fish intake and coronary heart disease. Am J Cardiol (2004) 93, 1119–1123.CrossRefGoogle ScholarPubMed
Willett, W & Stampfer, MJTotal energy intake: implications for epidemiologic analyses. Am J Epidemiol (1986) 124, 17–27.CrossRefGoogle ScholarPubMed
Virtanen, JK, Voutilainen, S, Rissanen, TH, Mursu, J, Tuomainen, TP, Korhonen, MJ, Valkonen, VP, Seppanen, K, Laukkanen, JA & Salonen, JTMercury, fish oils, and risk of acute coronary events and cardiovascular disease, coronary heart disease, and all-cause mortality in men in eastern Finland. Arterioscler Thromb Vasc Biol (2005) 25, 228–233.CrossRefGoogle ScholarPubMed
Vollset, SE, Heuch, I & Bjelke, EFish consumption and mortality from coronary heart disease. N Engl J Med (1985) 313, 820–821.Google Scholar