Fish and human health: an umbrella review of observational studies

Jurek, Joanna; Owczarek, Marcin; Godos, Justyna; Vignera, Sandro La; Condorelli, Rosita A.; Marventano, Stefano; Tieri, Maria; Ghelfi, Francesca; Titta, Lucilla; Lafranconi, Alessandra; Gambera, Angelo; Alonzo, Elena; Sciacca, Salvatore; Buscemi, Silvio; Ray, Sumantra; Rio, Daniele Del; Galvano, Fabio; Grosso, Giuseppe

doi:10.1080/09637486.2022.2090520

Cited by 12 publications

(5 citation statements)

References 98 publications

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“…That was consistent with the results that consuming more meat was associated with a higher risk of digestive infectious diseases in our study. Besides, our results showed that consuming moderate meat reduced the risk of infection, and we suspect that the reason may be eating meat in small amounts helps the body replenish nutrients like protein, lipids, and minerals [28] . Fish, as one of the most important sources of omega-3 polyunsaturated fatty acids, is associated with various health benefits.…”

Section: U N P R O O F E Dmentioning

confidence: 67%

Associations of diet with infectious diseases in UK Biobank

Tu,

Cai,

Wang

et al. 2024

J Biomed Res

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This research aims to utilize multivariate logistic regression to explore associations between the frequency of 13 food groups intake (or four diet groups) and infectious diseases. 487 849 participants from the UK Biobank were enrolled, and 75 209 participants were diagnosed with infectious diseases. Participants reporting the highest intake frequency of processed meat [odds ratio (OR) = 1.0964; 95% CI: 1.0622-1.1318] and red meat (OR = 1.0895; 95% CI: 1.0563-1.1239) had a higher risk of infectious diseases compared to those with the lowest intake frequency. Consuming fish 2.0-2.9 times (OR = 0.8221; 95% CI: 0.7955-0.8496), cheese ≥5.0 times (OR = 0.8822; 95% CI: 0.8559-0.9092), fruit 3.0-3.9 servings (OR = 0.8867; 95% CI: 0.8661-0.9078), and vegetables 2.0-2.9 servings (OR = 0.9372; 95% CI: 0.9189-0.9559) per week were associated with a lower risk of infection. Low meat-eaters (OR = 0.9404; 95% CI: 0.9243-0.9567), fish-eaters (OR = 0.8391; 95% CI: 0.7887-0.8919), and vegetarians (OR = 0.9154; 95% CI: 0.8561-0.9778) had a lower risk of infectious diseases compared to regular meat-eaters. Mediation analysis was performed, revealing glycosylated hemoglobin, white blood cell counts, and body mass index were mediators in the relationships between diet groups and infectious diseases. This study suggested that intake frequency of food groups is a factor in infectious diseases and fish-eaters have a lower risk of infection.

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Section: U N P R O O F E Dmentioning

confidence: 67%

Associations of diet with infectious diseases in UK Biobank

Tu,

Cai,

Wang

et al. 2024

J Biomed Res

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“…However, several observational studies with different designs found no association [ 40 , 41 , 42 , 43 , 44 , 45 , 46 , 47 , 48 ]. A large body of epidemiological research has shown that fish intake has a protective effect on chronic diseases involving systemic inflammation processes [ 49 , 50 ], mainly due to the omega-3 PUFA content of fatty fish. Presumably, it has been hypothesised that the intake of omega-3 PUFA from fish consumption might promote the maintenance of TL through its anti-inflammatory properties.…”

Section: Discussionmentioning

confidence: 99%

The Impact of Foods, Nutrients, or Dietary Patterns on Telomere Length in Childhood and Adolescence: A Systematic Review

et al. 2022

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Environmental factors such as diet can affect telomere length (TL) dynamics. However, the role that children’s and adolescents’ diets play in maintaining TL is not well understood. Thus, we conducted a systematic review to examine the association between the intake of nutrients, foods, food groups, and/or dietary patterns and TL in childhood and adolescence. Following the PRISMA guidelines, we searched MEDLINE via PubMed, Embase, and Cochrane databases and additional registers and methods. The five selected studies were cross-sectional and conducted in children and adolescents aged 2 to 18 years. The main results suggest that a higher consumption of fish, nuts and seeds, fruits and vegetables, green leafy and cruciferous vegetables, olives, legumes, polyunsaturated fatty acids, and an antioxidant-rich diet might positively affect TL. On the contrary, a higher intake of dairy products, simple sugar, sugar-sweetened beverages, cereals, especially white bread, and a diet high in glycaemic load were factors associated with TL shortening. To our knowledge, this is the first systematic review examining the impact of dietary intake factors on TL in childhood and adolescence. Although limited, these results are consistent with previous studies in different adult populations. Further research is needed to ascertain potential nutritional determinants of TL in childhood and adolescence.

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“…As commented on meat consumption, lack of information concerning type and size of fish, as well as level of processing limits the reliability of the majority of indexes to assess the level of adherence to the Mediterranean diet. Fish is one of the most important sources of PUFAs, such as eicosapentaenoic acid (EPA) and docosahexaenoic acid (DHA) omega-3 fatty acids, which have been reported to potentially play an important role as anti-inflammatory agents (because precursors of molecules involved in the resolving phase of the inflammatory process) and consequently associated with reduced risk of cardiovascular diseases, depression, and certain cancers (liver and pancreas) [ 119 , 120 ]. Omega-3 PUFAs can be assumed also from plant sources (i.e., seeds) as alpha-linolenic acid (ALA); however, the active form necessary to the human body is DHA, and the enzymatic processes ALA needs to undergo do not allow a sufficient amount to be transformed to supply the body’s needs [ 121 ].…”

Section: The Mediterranean Diet In Science: the Main Features In Mode...mentioning

confidence: 99%

Underrated aspects of a true Mediterranean diet: understanding traditional features for worldwide application of a “Planeterranean” diet

Godos,

Scazzina,

Paternò Castello

et al. 2024

J Transl Med

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Over the last decades, the Mediterranean diet gained enormous scientific, social, and commercial attention due to proven positive effects on health and undeniable taste that facilitated a widespread popularity. Researchers have investigated the role of Mediterranean-type dietary patterns on human health all around the world, reporting consistent findings concerning its benefits. However, what does truly define the Mediterranean diet? The myriad of dietary scores synthesizes the nutritional content of a Mediterranean-type diet, but a variety of aspects are generally unexplored when studying the adherence to this dietary pattern. Among dietary factors, the main characteristics of the Mediterranean diet, such as consumption of fruit and vegetables, olive oil, and cereals should be accompanied by other underrated features, such as the following: (i) specific reference to whole-grain consumption; (ii) considering the consumption of legumes, nuts, seeds, herbs and spices often untested when exploring the adherence to the Mediterranean diet; (iii) consumption of eggs and dairy products as common foods consumed in the Mediterranean region (irrespectively of the modern demonization of dietary fat intake). Another main feature of the Mediterranean diet includes (red) wine consumption, but more general patterns of alcohol intake are generally unmeasured, lacking specificity concerning the drinking occasion and intensity (i.e., alcohol drinking during meals). Among other underrated aspects, cooking methods are rather simple and yet extremely varied. Several underrated aspects are related to the quality of food consumed when the Mediterranean diet was first investigated: foods are locally produced, minimally processed, and preserved with more natural methods (i.e., fermentation), strongly connected with the territory with limited and controlled impact on the environment. Dietary habits are also associated with lifestyle behaviors, such as sleeping patterns, and social and cultural values, favoring commensality and frugality. In conclusion, it is rather reductive to consider the Mediterranean diet as just a pattern of food groups to be consumed decontextualized from the social and geographical background of Mediterranean culture. While the methodologies to study the Mediterranean diet have demonstrated to be useful up to date, a more holistic approach should be considered in future studies by considering the aforementioned underrated features and values to be potentially applied globally through the concept of a “Planeterranean” diet.

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Fish and human health: an umbrella review of observational studies

Cited by 12 publications

References 98 publications

Associations of diet with infectious diseases in UK Biobank

Associations of diet with infectious diseases in UK Biobank

The Impact of Foods, Nutrients, or Dietary Patterns on Telomere Length in Childhood and Adolescence: A Systematic Review

Underrated aspects of a true Mediterranean diet: understanding traditional features for worldwide application of a “Planeterranean” diet

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