Consumption of Fish-Liver and Risk of Cancer-an Epidemiological Approach to the Arctic Dilemma

Brustad, Magritt; Sandanger, Torkjel M.; Andersen, Vegard; Lund, Elizabeth K.

doi:10.1097/00001648-200611001-00798

Cited by 3 publications

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“…Also, the Norwegian Women and Cancer study investigated the association between fish liver consumption and cancer risk in 64 285 women. 30 No association was found between intake of fish liver and increased risk for cancer in breast, uterus or colon. In contrast, they found a decreased risk for total cancer.…”

Section: Effects Of Marine Food On Pop Concentrationmentioning

confidence: 97%

Associations between marine food consumption and plasma concentrations of POPs in a Norwegian coastal population

2009

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There are strong indications that a moderate intake of fatty fish decreases the risk of cardiovascular diseases due to its content of omega-3 fatty acids. Other studies indicate that fatty fish consumption increase the body burden of Persistent Organic Pollutants (POPs) and may thereby increase the risk of negative health effects. Many of the latter studies are based on POP analysis of fatty fish, from which a recommended daily intake for humans has been calculated based on the no-observed adverse effect level (NOAEL) obtained from animal studies. Studies investigating associations between human plasma concentrations of POPs and intake of marine food show deviating results. In this study we investigated associations between self-reported intake of marine food (fatty fish, fish liver, fish liver oil, seagull eggs and halibut) and plasma concentrations of POPs. The study group consisted of 44 women and 16 men from northern Norway with a marine based diet. In addition to donate blood samples, the participants answered a detailed food frequency questionnaire with special emphasis on marine food consumption. Concentrations of 25 different POPs were measured in plasma. PCB 153 and p'p-DDE were the most ubiquitous PCB and chlorinated pesticide and the geometric mean concentrations were 73 ng/g lipids and 116 ng/g lipids respectively. The main findings in this study were that age, gender and intake of fresh fish liver oil were significant predictors of three of the most common PCBs and trans-Nonachlor in this study group. In addition, intake of seagull eggs influenced the concentration of PCB 180. However, even though the participants had a high intake of marine food they did not have elevated levels of POPs compared to other study groups. Intake of fatty fish did not significantly affect the body burden of POPs in this study group.

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Section: Effects Of Marine Food On Pop Concentrationmentioning

confidence: 97%

Associations between marine food consumption and plasma concentrations of POPs in a Norwegian coastal population

2009

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“…We did not examine further consumption of crustaceans or roe separately, since the consumption of these products was limited. Consumption of fish liver in relation to cancer risk has been examined separately in another paper 16 .…”

Section: Methodsmentioning

confidence: 99%

Consumption of fish and risk of colon cancer in the Norwegian Women and Cancer (NOWAC) study

2007

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Recent studies have shown a decreased risk of colon cancer with consumption of fish. However, most studies on fish consumption do not distinguish between lean and fatty fish, or between poached and fried fish. The aim of this study was to investigate any association between fish consumption and colon cancer in The Norwegian Women and Cancer (NOWAC) study. We focused mainly on lean fish, which was further divided into poached and fried fish. A total of 63 914 women were included in the analysis, 254 of whom were found to have colon cancer during followup. Since fish consumption was one of the main topics of interest in the NOWAC study, there is a predominance of women from northern Norway due to higher fish intake in this area; hence the study is not representative of the whole of Norway. The participants completed a semi-quantitative FFQ between 1996 and 1999, and were followed-up for incidence of colon cancer until 2004. No association between fish consumption and risk of colon cancer was seen, except for the third tertile of poached lean fish consumption (relative risk (RR) 1·46, 95 % CI 1·04, 2·06). This association disappeared when excluding women with less than 1 year of follow-up. In conclusion, the present study does not support the hypothesis of a protective effect of fish against colon cancer risk. Fish consumption: Colon cancer: NOWAC: DietColon cancer is the second most common cancer among women in Norway, with 1217 new cases in 2004 (age-adjusted incidence rates per 100 000 women was 23·9), and colorectal cancer is the most common cancer in men and women combined (3482 new cases in 2004) 1 . Norway has the highest incidence of colorectal cancer of the Nordic countries 2 . It is estimated that a third to half of colon cancers may possibly be avoided if different diet-related factors were controlled for 3 .Norway has a long coastline, and thus a long tradition in harvesting fish, and using fish in the diet. Lean, white fish such as cod, haddock and saithe, and fish products made from these, are most commonly eaten 4 . Fish products, such as fish balls, puddings and cakes, are mainly made of minced lean fish, starch, milk and spices. Fish served for dinner is prepared from fresh/frozen, smoked, salted and/or dried fish, and is often served with melted fat or fatty sauces 4 .Recently, results from the European Prospective Investigation into Cancer and Nutrition (EPIC) showed a decrease in colon cancer risk with higher intake of fish 5 . However, like most studies on fish consumption and cancer risk, only total fish consumption was analysed. No distinction was made between lean and fatty fish. It is also quite common in analyses of fish consumption to combine intake of fish and poultry (white meat), or fish and meat 6 . Fatty fish has been analysed in terms of n-3 fatty acids, but lean fish has not been investigated as much 6 .Heterocyclic amines and polycyclic aromatic hydrocarbons formed during preparation of the fish at high temperatures cause cancer in rodents 7 , and may also be harmful for humans. I...

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Development and validation of a LC-MS method for the quantification of microcystins in fish for their monitoring in environmental and food context

Van Camp,

Van Hassel,

Van Wichelen

et al. 2024

Journal of Agriculture and Food Research

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Consumption of Fish-Liver and Risk of Cancer-an Epidemiological Approach to the Arctic Dilemma

Cited by 3 publications

References 0 publications

Associations between marine food consumption and plasma concentrations of POPs in a Norwegian coastal population

Associations between marine food consumption and plasma concentrations of POPs in a Norwegian coastal population

Consumption of fish and risk of colon cancer in the Norwegian Women and Cancer (NOWAC) study

Development and validation of a LC-MS method for the quantification of microcystins in fish for their monitoring in environmental and food context

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