Comprehensive lipid and metabolite profiling in healthy adults with low and high consumption of fatty fish: a cross-sectional study

Hustad, Kristin S.; Rundblad, Amanda; Ottestad, Inger; Christensen, Jacob J.; Holven, Kirsten B.; Ulven, Stine Marie

doi:10.1017/s0007114520002305

Cited by 8 publications

(7 citation statements)

References 38 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…Marine n-3 polyunsaturated fatty acids (n-3 PUFA)—including eicosapentaenoic acid (EPA), docosahexaenoic acid (DHA) and docosapentaenoic acid (DPA)—mainly exist in fatty fish. A high consumption of n-3 PUFA from fatty fish led to an increase in high-density lipoprotein and a decrease in inflammation factors [ 7 , 8 ]. Besides, n-3 PUFA may improve heart rate and blood pressure through improving left ventricular diastolic filling or augmenting vagal tone [ 9 ].…”

Section: Introductionmentioning

confidence: 99%

Intake of Fish and Marine n-3 Polyunsaturated Fatty Acids and Risk of Cardiovascular Disease Mortality: A Meta-Analysis of Prospective Cohort Studies

et al. 2021

View full text Add to dashboard Cite

Previous epidemiological studies have investigated the association of fish and marine n-3 polyunsaturated fatty acids (n-3 PUFA) consumption with cardiovascular disease (CVD) mortality risk. However, the results were inconsistent. The purpose of this meta-analysis is to quantitatively evaluate the association between marine n-3 PUFA, fish and CVD mortality risk with prospective cohort studies. A systematic search was performed on PubMed, Web of Science, Embase and MEDLINE databases from the establishment of the database to May 2021. A total of 25 cohort studies were included with 2,027,512 participants and 103,734 CVD deaths. The results indicated that the fish consumption was inversely associated with the CVD mortality risk [relevant risk (RR) = 0.91; 95% confidence intervals (CI) 0.85−0.98]. The higher marine n-3 PUFA intake was associated with the reduced risk of CVD mortality (RR = 0.87; 95% CI: 0.85–0.89). Dose-response analysis suggested that the risk of CVD mortality was decreased by 4% with an increase of 20 g of fish intake (RR = 0.96; 95% CI: 0.94–0.99) or 80 milligrams of marine n-3 PUFA intake (RR = 0.96; 95% CI: 0.94–0.98) per day. The current work provides evidence that the intake of fish and marine n-3 PUFA are inversely associated with the risk of CVD mortality.

show abstract

Section: Introductionmentioning

confidence: 99%

Intake of Fish and Marine n-3 Polyunsaturated Fatty Acids and Risk of Cardiovascular Disease Mortality: A Meta-Analysis of Prospective Cohort Studies

et al. 2021

View full text Add to dashboard Cite

show abstract

“…Dietary intake of EPA/DHA is associated with a decreased risk of obesity and cardiovascular disease [ 23 , 42 ] because high consumers of fatty fish developed a favorable HDL-cholesterol-related lipoprotein profile and anti-inflammatory phenotype than low consumers of fatty fish [ 42 ]. The anti-inflammatory properties of EPA/DHA are caused by the production of protectin, which reduces morbidity and mortality from COVID-19 infection [ 42 , 43 ]. In the U.S., the odds ratio for the death of COVID-19 patients with a high omega-3 index (red blood cell EPA + DHA/total fatty acid ≥ total) compared with a lower omega-3 index was 0.25 ( p = 0.07) [ 43 ].…”

Section: Resultsmentioning

confidence: 99%

“…These conditions were each associated with an increased in-hospital case fatality rate ranging from 1% to 56% [ 75 ]. In addition, the Japanese diet contains many more functional substances that prevent COVID-19 infection, including fish fatty acids (EPA/DHA) [ 42 , 43 ], soybean isoflavones [ 45 , 46 , 47 ], seaweed components (fucoidan, porphyrin, fucoxanthin, fucosterol) [ 48 , 49 ], green tea (epigallocatechin-3-gallate) [ 50 , 51 , 52 , 53 ], and rice oryzanol and GABA [ 54 , 55 ]. Thus, the nearly 10-times greater prevalence of obesity in the U.S. than in Japan ( Figure 3 ) is induced by the U.S. diet ( Figure 8 and Figure 9 ), and the low incidence and mortality due to COVID-19 in Japan can be partly attributed to the protective effects of the many functional substances in Japanese foods.…”

Section: Discussionmentioning

confidence: 99%

“…The dietary pattern of a high intake of fish (Figures 8 and 9) [13,14,20] results in the high consumption of long chain n-3 polyunsaturated fatty acids such as EPA and DHA in Japan compared with the U.S. (Figure 5) [13,14]. Dietary intake of EPA/DHA is associated with a decreased risk of obesity and cardiovascular disease [23,42] because high consumers of fatty fish developed a favorable HDL-cholesterol-related lipoprotein profile and anti-inflammatory phenotype than low consumers of fatty fish [42]. The anti-inflammatory properties of EPA/DHA are caused by the production of protectin, which reduces morbidity and mortality from COVID-19 infection [42,43].…”

Section: Intake Of Fishmentioning

confidence: 99%

See 1 more Smart Citation

Influence of Nutritional Intakes in Japan and the United States on COVID-19 Infection

Kagawa

2022

Nutrients

View full text Add to dashboard Cite

The U.S. and Japan are both democratic industrialized societies, but the numbers of COVID-19 cases and deaths per million people in the U.S. (including Japanese Americans) are 12.1-times and 17.4-times higher, respectively, than those in Japan. The aim of this study was to investigate the effects of diet on preventing COVID-19 infection. An analysis of dietary intake and the prevalence of obesity in the populations of both countries was performed, and their effects on COVID-19 infection were examined. Approximately 1.5-times more saturated fat and less eicosapentaenoic acid/docosahexaenoic acid are consumed in the U.S. than in Japan. Compared with food intakes in Japan (100%), those in the U.S. were as follows: beef 396%, sugar and sweeteners 235%, fish 44.3%, rice 11.5%, soybeans 0.5%, and tea 54.7%. The last four of these foods contain functional substances that prevent COVID-19. The prevalence of obesity is 7.4- and 10-times greater in the U.S. than in Japan for males and females, respectively. Mendelian randomization established a causal relationship between obesity and COVID-19 infection. Large differences in nutrient intakes and the prevalence of obesity, but not racial differences, may be partly responsible for differences in the incidence and mortality of COVID-19 between the U.S. and Japan.

show abstract

“…Dairy products such as milk do not increase cholesterol as saturated fat [ 52 ]. Fish contains several types of unsaturated fatty acids, which are important for improving lipid profiles, especially LDL-C, HDL-C, and TG levels [ 53 , 54 ].…”

Section: Discussionmentioning

confidence: 99%

Association between Different Types of Plant-Based Diets and Dyslipidemia in Middle-Aged and Elderly Chinese Participants

Wang

Liu

et al. 2023

Nutrients

View full text Add to dashboard Cite

Plant-based dietary patterns may reduce the risk of dyslipidemia. However, not all plant-based foods are beneficial, and limited data exist for the Chinese population. We investigated the association between different plant-based dietary indices and the risk of dyslipidemia in a Chinese middle-aged and elderly population. The study participants (n = 4096) consisted of adults between 35 and 74 years of age from Xinjiang, China. Dietary consumption of the study participants was evaluated using a semi-quantitative food-frequency questionnaire (FFQ). Three different plant-based dietary indices were calculated using data from dietary surveys, including overall plant-based diet index (PDI), healthy plant-based diet index (hPDI), and unhealthy plant-based diet index (uPDI). Based on these indices, we created an adjusted plant-based diet index (aPDI) based on the Xinjiang population actual dietary behavior and health effects of food. We measured the levels of total cholesterol, triglyceride, LDL-C, and HDL-C in the blood of the study participants. We used multivariable logistic regression and restricted cubic spline to analyze the relationship between plant-based diets and dyslipidemia. The findings showed that 36.6% of the participants had dyslipidemia. Higher PDI adherence was related to lower odds of dyslipidemia (Q3 vs. Q1, OR: 0.780, 95% CI: 0.641–0.949; Q4 vs. Q1, OR: 0.799, 95% CI: 0.659–0.970). High aPDI was related to lower odds of dyslipidemia (Q4 vs. Q1, OR: 0.770, 95% CI: 0.628–0.945; Q5 vs. Q1, OR: 0.748, 95% CI: 0.607–0.921). High scores for PDI, hPDI, and aPDI were all related to a reduced risk of low HDL-C (OR: 0.638, 95% CI: 0.491–0.823; OR: 0.661, 95% CI: 0.502–0.870; OR: 0.580, 95% CI: 0.443–0.758). Conversely, a high uPDI score was associated with an increased risk of low HDL-C (OR: 1.349, 95% CI: 1.046–1.740). There was no non-linear relationship between PDI, hPDI, uPDI, and aPDI and the risk of different types of dyslipidemia. Plant-based dietary indices are related to specific types of dyslipidemia risk. Appropriately increasing the consumption of plant-based foods while improving the quality of plant-based dietary patterns is critical for the prevention of dyslipidemia, especially low HDL-C, in the population.

show abstract

Comprehensive lipid and metabolite profiling in healthy adults with low and high consumption of fatty fish: a cross-sectional study

Cited by 8 publications

References 38 publications

Intake of Fish and Marine n-3 Polyunsaturated Fatty Acids and Risk of Cardiovascular Disease Mortality: A Meta-Analysis of Prospective Cohort Studies

Intake of Fish and Marine n-3 Polyunsaturated Fatty Acids and Risk of Cardiovascular Disease Mortality: A Meta-Analysis of Prospective Cohort Studies

Influence of Nutritional Intakes in Japan and the United States on COVID-19 Infection

Association between Different Types of Plant-Based Diets and Dyslipidemia in Middle-Aged and Elderly Chinese Participants

Contact Info

Product

Resources

About