Fish Consumption and Mortality from All Causes, Ischemic Heart Disease, and Stroke: An Ecological Study

Zhang, Jianjun; Sasaki, Satoshi; Amano, Keiko; Kesteloot, Hugo

doi:10.1006/pmed.1998.0472

Cited by 162 publications

(80 citation statements)

References 42 publications

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“…For men who consumed 35 g or more of fish per day, the relative risk of any death from myocardial infarction was 0.56 compared with the non-consumers (1). Zhang et al (2) compared the fish consumption in 36 countries and found that Iceland and Japan have the highest fish consumption and the lowest mortality in both sexes from all causes, ischemic heart disease and stroke. In Study 1, although no statistically significant difference was found in total energy intake between the groups fed the high fat diets, rats in the HFp group had a significantly lower weight of visceral adipose tissue.…”

Section: Discussionmentioning

confidence: 99%

Alaska Pollack Protein Prevents the Accumulation of Visceral Fat in Rats Fed a High Fat Diet

Oishi

Dohmoto

2009

J Nutr Sci Vitaminol

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SummaryIn the first study (Study 1), 4-wk-old Sprague-Dawley (SD) rats were fed high fat diets containing casein, Alaska pollack, yellowfin tuna, or chicken as the protein source for 28 d. The purpose of this study was to compare the effect of Alaska pollack protein with other animal proteins (casein, yellowfin tuna, and chicken) on the prevention of visceral fat accumulation. We found that Alaska pollack protein was a more potent inhibitor of visceral fat accumulation than the other proteins ( p Ͻ 0.05). In the second study (Study 2), we determined the quantity of Alaska pollack protein needed to have an effect. To test this, 4-wk-old SD rats were fed diets containing different percentages of Alaska pollack proteins (0, 3, 10, 30 or 100%) to replace casein as the protein source for 28 d. The diets with 30 or 100% Alaska pollack protein as the protein source prevented visceral fat accumulation and elevated plasma adiponectin levels. Based on these findings, an inhibitory effect on the accumulation of visceral fats can be achieved by consuming a diet in which 30% or more of the total protein content comes from Alaska pollack.

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Section: Discussionmentioning

confidence: 99%

Alaska Pollack Protein Prevents the Accumulation of Visceral Fat in Rats Fed a High Fat Diet

Oishi

Dohmoto

2009

J Nutr Sci Vitaminol

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“…Higher consumption of fish and n-3 PUFA is associated with a reduced risk of thrombotic infarction, primarily among women who do not take aspirin regularly (54) . Other authors also have reported that fish consumption is associated with a reduced risk from all-cause, IHD and stroke mortality at the population level (55) . Thus, B vitamins and antioxidant nutrients have important roles in cell function and have been implicated in processes associated with ageing including vascular, inflammatory and neurological damage.…”

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confidence: 93%

Stroke: roles of B vitamins, homocysteine and antioxidants

2009

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In the present review concerning stroke, we evaluate the roles of B vitamins, homocysteine and antioxidant vitamins. Stroke is a leading cause of death in developed countries. However, current therapeutic strategies for stroke have been largely unsuccessful. Several studies have reported important benefits on reducing the risk of stroke and improving the post-stroke-associated functional declines in patients who ate foods rich in micronutrients, including B vitamins and antioxidant vitamins E and C. Folic acid, vitamin B6and vitamin B12are all cofactors in homocysteine metabolism. Growing interest has been paid to hyperhomocysteinaemia as a risk factor for CVD. Hyperhomocysteinaemia has been linked to inadequate intake of vitamins, particularly to B-group vitamins and therefore may be amenable to nutritional intervention. Hence, poor dietary intake of folate, vitamin B6and vitamin B12are associated with increased risk of stroke. Elevated consumption of fruits and vegetables appears to protect against stroke. Antioxidant nutrients have important roles in cell function and have been implicated in processes associated with ageing, including vascular, inflammatory and neurological damage. Plasma vitamin E and C concentrations may serve as a biological marker of lifestyle or other factors associated with reduced stroke risk and may be useful in identifying those at high risk of stroke. After reviewing the observational and intervention studies, there is an incomplete understanding of mechanisms and some conflicting findings; therefore the available evidence is insufficient to recommend the routine use of B vitamins, vitamin E and vitamin C for the prevention of stroke. A better understanding of mechanisms, along with well-designed controlled clinical trials will allow further progress in this area.

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“…Consistency of epidemiological data for fish intake/omega-3 biomarkers and CHD risk ■ between populations -Yes [46][47][48][49] ■ within populations -Yes [33,50];…”

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confidence: 99%

Omega-3 fatty acids and cardiovascular disease: A case for omega-3 index as a new risk factor

Harris

2007

Pharmacological Research

233

140

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The omega-3 fatty acids (FAs) found in fish and fish oils (eicosapentaenoic and docosahexaenoic acids, EPA and DHA) have been reported to have a variety of beneficial effects in cardiovascular diseases. Ecological and prospective cohort studies as well as randomized, controlled trials have supported the view that the effects of these FAs are clinically-relevant. They operate via several mechanisms, all beginning with the incorporation of EPA and DHA into cell membranes. From here, these omega-3 FA alter membrane physical characteristics and the activity of membrane-bound proteins, and once released by intracellular phospholipases, can interact with ion channels, be converted into a wide variety of bioactive eicosanoids, and serve as ligands for several nuclear transcription factors thereby altering gene expression. In as much as blood levels are a strong reflection of dietary intake, it is proposed that an omega-3 FA biomarker, the omega-3 index (erythrocyte EPA+DHA) be considered at least a marker, if not a risk factor, for coronary heart disease, especially sudden cardiac death. The omega-3 index fulfils many of the requirements for a risk factor including consistent epidemiological evidence, a plausible mechanism of action, a reproducible assay, independence from classical risk factors, modifiability, and most importantly, the demonstration that raising tissue levels will reduce risk for cardiac events. For these and a number of other reasons, the omega-3 index compares very favourably with other risk factors for sudden cardiac death.

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Fish Consumption and Mortality from All Causes, Ischemic Heart Disease, and Stroke: An Ecological Study

Cited by 162 publications

References 42 publications

Alaska Pollack Protein Prevents the Accumulation of Visceral Fat in Rats Fed a High Fat Diet

Alaska Pollack Protein Prevents the Accumulation of Visceral Fat in Rats Fed a High Fat Diet

Stroke: roles of B vitamins, homocysteine and antioxidants

Omega-3 fatty acids and cardiovascular disease: A case for omega-3 index as a new risk factor

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