Association of oily fish and nonoily fish intakes with all-cause mortality and cause-specific mortality: a large population-based prospective study

Zhou, Jian; Tan, Xiaoxue; Li, Yihan; Wan, Rongjun; Wu, Ziyi; Lin, Zhengjun; Wang, Wanchun; Luo, Yingquan

doi:10.1186/s12967-023-04097-4

Cited by 4 publications

(1 citation statement)

References 34 publications

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“…Donat-Vargas et al (2020) [ 172 ] reported that 16779 (24.13 %) females and males were died from the total participants of 69497 by a nutritional-toxicological aspect of fish consumption. According to the finding of Zhou et al (2023) [ 173 ], 75574 (17.53 %) of 383248 oily fish consumption and 70092 (16.26 %) of 410499 non-oily fish consumption were died with ≥2serving/week. Wallin et al (2018) [ 174 ] reported, 794(15.56 %) of 5103 female participants were died by coronary heart disease (CHD) and type-2 diabetes case with fish consumption 1–3 servings/month.…”

Section: Mortality Rate Due To Fish Consumptionmentioning

confidence: 99%

Health benefits and health risks of contaminated fish consumption: Current research outputs, research approaches, and perspectives

Demelash Abera,

Alefe Adimas

2024

Heliyon

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Section: Mortality Rate Due To Fish Consumptionmentioning

confidence: 99%

Health benefits and health risks of contaminated fish consumption: Current research outputs, research approaches, and perspectives

Demelash Abera,

Alefe Adimas

2024

Heliyon

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Plant and Animal Fat Intake and Overall and Cardiovascular Disease Mortality

Zhao,

Gan,

Graubard

et al. 2024

JAMA Intern Med

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ImportanceThe impact of dietary fat intake on long-term human health has attracted substantial research interest, and the health effects of diverse dietary fats depend on available food sources. Yet there is a paucity of data elucidating the links between dietary fats from specific food sources and health.ObjectiveTo study associations of dietary plant and animal fat intake with overall mortality and cardiovascular disease (CVD) mortality.Design, Setting, and ParticipantsThis large prospective cohort study took place in the US from 1995 to 2019. The analysis of men and women was conducted in the National Institutes of Health–AARP Diet and Health Study. Data were analyzed from February 2021 to May 2024.ExposuresSpecific food sources of dietary fats and other dietary information were collected at baseline, using a validated food frequency questionnaire.Main Outcomes and MeasuresHazard ratios (HRs) and 24-year adjusted absolute risk differences (ARDs) were estimated using multivariable-adjusted Cox proportional hazards regression.ResultsThe analysis included 407 531 men and women (231 881 [56.9%] male; the mean [SD] age of the cohort was 61.2 [5.4] years). During 8 107 711 person-years of follow-up, 185 111 deaths were ascertained, including 58 526 CVD deaths. After multivariable adjustment (including adjustment for the relevant food sources), a greater intake of plant fat (HRs, 0.91 and 0.86; adjusted ARDs, −1.10% and −0.73%; P for trend &lt; .001), particularly fat from grains (HRs, 0.92 and 0.86; adjusted ARDs, −0.98% and −0.71%; P for trend &lt; .001) and vegetable oils (HRs, 0.88 and 0.85; adjusted ARDs, −1.40% and −0.71%; P for trend &lt; .001), was associated with a lower risk for overall and CVD mortality, respectively, comparing the highest to the lowest quintile. In contrast, a higher intake of total animal fat (HRs, 1.16 and 1.14; adjusted ARDs, 0.78% and 0.32%; P for trend &lt; .001), dairy fat (HRs, 1.09 and 1.07; adjusted ARDs, 0.86% and 0.24%; P for trend &lt; .001), or egg fat (HRs, 1.13 and 1.16; adjusted ARDs, 1.40% and 0.82%; P for trend &lt; .001) was associated with an increased risk for mortality for overall and CVD mortality, respectively, comparing the highest to the lowest quintile. Replacement of 5% energy from animal fat with 5% energy from plant fat, particularly fat from grains or vegetable oils, was associated with a lower risk for mortality: 4% to 24% reduction in overall mortality, and 5% to 30% reduction in CVD mortality.Conclusions and RelevanceThe findings from this prospective cohort study demonstrated consistent but small inverse associations between a higher intake of plant fat, particularly fat from grains and vegetable oils, and a lower risk for both overall and CVD mortality. A diet with a high intake of animal-based fat, including fat from dairy foods and eggs, was also shown to be associated with an elevated risk for both overall and CVD mortality.

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Oily Fish Intake and Cardiovascular Diseases: A Mendelian Randomization Study

Liu,

Chen,

Lou

et al. 2024

Preprint

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Studies have shown a link between oily fish intake and a lower risk of cardiovascular disease (CVD). The potential causal relationship is unclear. The purpose of this study was to investigate the association between oily fish intake and eight CVDs, including coronary heart disease (CHD), heart failure (HF), myocardial infarction (MI), atrial fibrillation (AF), essential primary hypertension (EH), stroke, deep venous thrombosis (DVT), and peripheral artery disease (PDA), through a two-step Mendelian randomization (MR). Genome-wide association study (GWAS) statistics for oily fish intake and CVD were collected from the UK Biobanks and the European Bioinformatics Institute. Single nucleotide polymorphisms (SNP) are used as instrumental variables. In this analysis, the methods for evaluating causality were the inverse-variance weighted, weighted median, and simple median. To evaluate the consistency and dependability of the findings, sensitivity analyses and heterogeneity tests are carried out. MR analysis indicated that genetically predicted oily fish intake is associated with reduced risk of CHD (OR = 0.43, 95% CI, 0.27–0.71, p = 0.0009) and HF (OR = 0.79, 95% CI, 0.65–0.97, p = 0.0245).However, there was no association observed between oily fish intake and MI (OR = 1.00, 95% CI, 0.99–1.01, p = 0.9089), AF (OR = 0.95, 95% CI, 0.79–1.14, p = 0.5475), stroke (OR = 0.99, 95% CI, 0.99–1.00, p = 0.0116), EH (OR = 1.00, 95% CI, 1.00–1.00, p = 0.0009), DVT (OR = 1.00, 95% CI, 0.99–1.01, p = 0.5407), and PAD (OR = 1.00, 95% CI, 0.99–1.00, p = 0.2819). This MR study found a causal connection between oily fish intake and a lower incidence of CHD and HF, but did not affect MI, AF, stroke, EH, DVT, or PAD.

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Association of oily fish and nonoily fish intakes with all-cause mortality and cause-specific mortality: a large population-based prospective study

Cited by 4 publications

References 34 publications

Health benefits and health risks of contaminated fish consumption: Current research outputs, research approaches, and perspectives

Health benefits and health risks of contaminated fish consumption: Current research outputs, research approaches, and perspectives

Plant and Animal Fat Intake and Overall and Cardiovascular Disease Mortality

Oily Fish Intake and Cardiovascular Diseases: A Mendelian Randomization Study

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