Fish consumption, fish oil supplements and risk of atherosclerosis in the Tromsø study

Abstract

BackgroundWhether long-chain n–3 PUFAs of marine origin have an anti-atherogenic effect in the general population has hardly been studied. In this population-based study, we hypothesized that fatty fish and fish oil intake protect against development of novel atherosclerotic plaques and is associated with reduced plaque size.MethodsWe obtained questionnaire-based information on fish consumption and carotid ultrasonography from 3900 persons aged 45–74 years. The questionnaires were validated by measuring serum concentrations of PUFAs and triglycerides in a subgroup. At follow-up seven years later, 2983 (76%) went through a second ultrasound scanning. Logistic regression and general linear models were used to analyze the outcome (plaque presence and plaque area) as a function of fish consumption, including analyses stratified on fish oil supplements.ResultsAt baseline, lean fish intake < 1 time/week vs. 1–1.9 times/week was associated with risk of plaque (OR 1.34, 95% CI 1.03–1.76). Fatty fish intake and use of fish oil supplements were not statistically significantly associated with atherosclerosis at baseline. In persons without plaque at baseline, total fish consumption ≥3 times/week vs. 1–1.9 times/week was associated with risk of novel plaque (OR 1.32, 95% CI 1.01–1.73) and larger plaque area (1.76 mm2 vs. 1.46 mm2, p = 0.02) at follow-up. Adjustments for use of fish oil supplements had no impact on the associations, and no interactions were seen between total, fatty or lean fish consumption and fish oil intake.ConclusionsWe found no protective effect of fatty fish eating or fish oil supplements on atherosclerotic plaque formation or plaque area in a general population. Lean fish consumption was associated with a reduced risk for plaque in cross-sectional analysis, suggesting that the beneficial effects of fish consumption on atherosclerosis may be mediated through other mechanisms than n-3 PUFAs.

Prevention of atherosclerosis the role of special diets and functional foods

“…Fish, which contains high levels of polyunsaturated fatty acids (PUFA) with potential anti-atherosclerotic properties. However, the original population-based study conducted over a period of 7 years did not support the hypothesis that high consumption of fish is beneficial for prevention of atherosclerosis (36). Intake of fatty fish or fish oil dietary supplements had no impact on the formation of atherosclerotic plaques visible on ultrasound © 1996-2020 examination of carotid arteries.…”

Intracranial atherosclerosis and oily fish intake. A population study in frequent fish consumers living in rural Ecuador

“…However, information on this association is controversial. [4][5][6] Using the Atahualpa Project cohort, we aimed to assess whether dietary oily fish intake is inversely associated with intracranial atherosclerosis in 730 community-dwelling adults living in rural Ecuador. The Institutional Review Board (IRB) of Hospital-Clı´nica Kennedy, Guayaquil (FWA 00006867) approved the study and the informed consent form.…”

Atherosclerosis prevention the role of special diets and functional food

“…High levels of polyunsaturated fatty © 1996-2020 acids (PUFA) in fish are thought to have antiatherosclerotic properties. However, according to a report, intake of fatty fish or fish oil as a dietary supplement had no impact on the formation of atherosclerotic plaques visible on ultrasound examination of carotid arteries (22). Likely independent from PUFA, and by their specific contents of peptides and amino acids, including taurine and glycine, consumption of lean fish reduced the likelihood of developing plaques (22)(23)(24).…”

“…However, according to a report, intake of fatty fish or fish oil as a dietary supplement had no impact on the formation of atherosclerotic plaques visible on ultrasound examination of carotid arteries (22). Likely independent from PUFA, and by their specific contents of peptides and amino acids, including taurine and glycine, consumption of lean fish reduced the likelihood of developing plaques (22)(23)(24). Moreover, it has been shown that the beneficial activity of PUFA may decrease during thermal processing of fish (25)(26).…”