Fish consumption and mortality in the European Prospective Investigation into Cancer and Nutrition cohort

Abstract

Fish is a source of important nutrients and may play a role in preventing heart diseases and other health outcomes. However, studies of overall mortality and cause-specific mortality related to fish consumption are inconclusive. We examined the rate of overall mortality, as well as mortality from ischaemic heart disease and cancer in relation to the intake of total fish, lean fish, and fatty fish in a large prospective cohort including ten European countries. More than 500,000 men and women completed a dietary questionnaire in 1992–1999 and were followed up for mortality until the end of 2010. 32,587 persons were reported dead since enrolment. Hazard ratios and their 99 % confidence interval were estimated using Cox proportional hazard regression models. Fish consumption was examined using quintiles based on reported consumption, using moderate fish consumption (third quintile) as reference, and as continuous variables, using increments of 10 g/day. All analyses were adjusted for possible confounders. No association was seen for fish consumption and overall or cause-specific mortality for both the categorical and the continuous analyses, but there seemed to be a U-shaped trend (p < 0.000) with fatty fish consumption and total mortality and with total fish consumption and cancer mortality (p = 0.046).

Consumption patterns of meat, poultry, and fish after disaggregation of mixed dishes: secondary analysis of the Australian National Nutrition and Physical Activity Survey 2011–12

“…This is below the recommended dietary guidelines (two serves per week) [13] but comparable to previous Australian studies by Meyer et al [32] and Rahmawaty et al [33]. In Europe, the per-capita total fish/seafood intake using disaggregated data was similar for adults, a 27 g for men and 29 g for women [23] compared to our analysis (27 g for men and 24 g for women).…”

“…The term 'fish/seafood' refers to all fresh/frozen finfish, seafood (molluscs and crustacea), canned fish and fish/ seafood products (e.g. fermented, smoked and dried fish) [23]. All organ/offal meat were reported together because of the low frequency of consumption.…”

Changes in Meat/Poultry/Fish Consumption in Australia: From 1995 to 2011–2012

“…No associations have been found for disease risk with increased consumption of poultry. Regular consumption of fish may be associated with reduced risk of heart disease, stroke, and dementia likely due to their long-chain omega-3 polyunsaturated fatty acids [17,18]. Current Australian dietary guidelines include advice on the amount of red meat and fish that are likely to be consistent with optimal health outcomes; the Guidelines also advise restrictions on the amount of “discretionary” foods, such as processed meat, that could be consumed.…”

Dietary Protein Sources and All-Cause and Cause-Specific Mortality: The Golestan Cohort Study in Iran

“…Current evidence supports the relationship between fish consumption and lower all-cause or coronary heart disease (CHD) mortality risk, 9,10 whereas the role of fish intake in cancer mortality is unclear. 11–13 Findings from prospective studies relating poultry to mortality risk are inconsistent. 12,14,15 The roles of other dietary protein sources such as eggs or legumes in mortality risk are less clear.…”