Fish Intake and the Risk of Incident Heart Failure

Belin, Rashad J.; Greenland, Philip; Martin, Lisa W.; Oberman, Albert; Tinker, Lesley; Robinson, Jennifer G.; Larson, Joseph C.; Horn, Linda Van; Lloyd‐Jones, Donald M.

doi:10.1161/circheartfailure.110.960450

Cited by 72 publications

(65 citation statements)

References 27 publications

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“…However, intake of 18 : 3n-3 was relatively 0·26 0·33 0·26 0·35 0·24 0·36 0·23 0·37 0·26 Soya products (servings/week) 0·1 0·2 0·1 0·3 0·2 0·3 0·3 0·5 0·7 1·7 Nuts (servings/week) 0·2 0·3 0·2 0·4 0·3 0·4 0·4 0·6 0·6 1·5 Mayonnaise (servings/week) 0·2 0·4 0·3 0·4 0·4 0·4 0·5 0·5 0·8 1·7 Salad dressing (servings/week) 0·5 1·0 0·7 1·1 0·8 1·3 1·1 1·5 2·2 2·6 low; an association between 18 : 3n-3 and HF may be evident at higher levels of intake than observed in the Swedish Mammography Cohort. The present results are consistent with a recent large study of women from the USA, which also failed to find an association between 18 : 3n-3 and HF (16) . In addition,…”

Section: Discussionsupporting

confidence: 93%

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α-Linolenic acid, linoleic acid and heart failure in women

et al. 2011

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a-Linolenic acid (18 : 3n-3) intake and linoleic acid (18 : 2n-6) intake have been associated with lower rates of CHD, though results have not been consistent. The relationship of these fatty acids with incident heart failure (HF) is not well established. We examined the hypothesis that women with higher intakes of 18 : 3n-3 and 18 : 2n-6 would have lower rates of HF hospitalisation and mortality. We measured 18 : 3n-3 and 18 : 2n-6 intake in 36 234 Swedish Mammography Cohort participants aged 48-83 years using FFQ and followed participants through Swedish inpatient and cause-of-death registers from 1 January 1998 until 31 December 2006. Cox models were used to calculate incidence rate ratios (RR) and 95 % CI. Because of multicollinearity, 18 : 3n-3 and 18 : 2n-6 were examined separately. Over 9 years, 596 women were hospitalised and fifty-five died due to HF. In models accounting for age and other covariates, the RR for HF comparing the top quintile of 18 : 3n-3 (median 1·50 g/d) with the bottom quintile (median 0·88 g/d) was 0·91 (95 % CI 0·71, 1·17, P trend ¼ 0·41). The RR comparing the top quintile of 18 : 2n-6 (median 7·8 g/d) with the bottom quintile (median 4·6 g/d) was 1·14 (95 % CI 0·88, 1·46, P trend ¼ 0·36). We did not find evidence for the interaction of 18 : 3n-3 and 18 : 2n-6 with each other or with long-chain n-3 fatty acids. In conclusion, these data do not support our hypothesis that 18 : 3n-3 and 18 : 2n-6 are associated with HF. However, these results may not be generalisable to populations with higher intakes of 18 : 3n-3.

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Section: Discussionsupporting

confidence: 93%

“…A higher intake of 18 : 3n-3 has been associated with a lower rate of CHD in some populations (13 -15) , but a recent study did not find an association with HF (16) . Overall, supplementation with neither 18 : 3n-3 nor long-chain n-3 fatty acids significantly reduced major cardiovascular events in a recent trial in people with a history of MI (17) .…”

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confidence: 99%

α-Linolenic acid, linoleic acid and heart failure in women

et al. 2011

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“…High consumption of fried foods in general has previously been reported to be associated with type 2 diabetes [42], as well as general and central obesity [43, 44], high blood pressure [44] and development of the metabolic syndrome [45]. In studies observing inverse associations between non-fried fish consumption and risk of heart failure [23, 26], ischaemic heart disease [22], stroke [24] and atrial fibrillation [25], high consumption of fried fish has been associated with higher risk or no association. Absorption of fat during frying results in more energy-dense foods and may contribute to a higher overall fat intake.…”

Section: Discussionmentioning

confidence: 99%

“…Frying of fish could potentially be of importance because of formation of advanced glycation end products (AGEs) [20], mutagenic compounds [21], changes in fatty acid composition or increased energy–density. Further, studies on CVD where fried fish was distinguished from non-fried fish have indicated that the associations may vary by preparation method [22–26]. Contaminants present in fish may also be of importance.…”

Section: Introductionmentioning

confidence: 99%

Fish consumption and frying of fish in relation to type 2 diabetes incidence: a prospective cohort study of Swedish men

et al. 2015

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PurposeEpidemiological evidence on the association between fish consumption and risk of type 2 diabetes is heterogeneous across geographical regions. Differences related to fish consumption pattern could possibly help explain the discrepancy between the findings. We therefore aimed to investigate the association between fish consumption (total, fried, specific fish items) and type 2 diabetes incidence, taking exposure to contaminants present in fish (polychlorinated biphenyls and methyl mercury) into consideration.MethodsThe population-based Cohort of Swedish Men, including 35,583 men aged 45–79 years, was followed from 1998 to 2012. We estimated hazard ratios (HRs) with 95 % confidence intervals (CIs) using Cox proportional hazards models.ResultsDuring 15 years of follow-up, 3624 incident cases were identified. Total fish consumption (≥4 servings/week vs. <1 serving/week) was not associated with type 2 diabetes in multivariable-adjusted analysis (HR 1.00; 95 % CI 0.85–1.18); however, a statistically non-significant inverse association was observed after adjustment for dietary contaminant exposures (HR 0.79; 95 % CI 0.60–1.04). Fried fish (≥6 servings/month vs. ≤1 servings/month) and shellfish consumption (≥1 serving/week vs. never/seldom) were associated with HRs of 1.14 (95 % CI 1.03–1.31) and 1.21 (95 % CI 1.07–1.36), respectively.ConclusionsWe observed no overall association between total fish consumption and type 2 diabetes. The results indicated that dietary contaminants in fish may influence the relationship. Fried fish and shellfish consumption were associated with higher type 2 diabetes incidence. These findings suggest that more specific advice on fish species sub-types (varying in contamination) and preparation methods may be warranted.Electronic supplementary materialThe online version of this article (doi:10.1007/s00394-015-1132-6) contains supplementary material, which is available to authorized users.

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“…While some studies have reported a lower risk of HF with consumption of baked or broiled fish 32–34 as well as higher plasma of dietary EPA/DHA 35 , such findings have not been consistent across studies. The observational arm of the Women’s Health Initiative 36 reported a lower risk of HF with fish consumption but no association between dietary EPA/DHA and incident HF. Given the inconsistency in the literature on the role of omega-3 fatty acids and HF risk, it is important to clarify whether marine omega-3 fatty acids confer a lower risk of HF.…”

mentioning

confidence: 97%

Fish consumption, omega-3 fatty acids and risk of heart failure: A meta-analysis

et al. 2012

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Background and Aims While marine omega-3 fatty acids have been associated with a lower mortality in heart failure patients, data on omega-3 and incident heart failure are inconsistent. We systematically reviewed the evidence on the association of omega-3 fatty acids and fish intake with the incidence of heart failure in this meta-analysis. Methods We identified relevant studies by searching MEDLINE and EMBASE databases up to August 31, 2011 without restrictions and by reviewing reference lists from retrieved articles. Results A total of 176,441 subjects and 5,480 incident cases of heart failure from 7 prospective studies were included in this analysis. Using random effect model, the pooled relative risk for heart failure comparing the highest to lowest category of fish intake was 0.85 (95% CI; 0.73–0.99), p=0.04; corresponding value for marine omega-3 fatty acids was 0.86 (0.74–1.00), p=0.05. There was no evidence for heterogeneity across studies of fish consumption (I2=8%). In contrast, there was modest heterogeneity for omega-3 fatty acid analysis (I2= 44%). Lastly, there was no evidence for publication bias. Conclusions This meta-analysis is consistent with a lower risk of heart failure with intake of marine omega-3 fatty acids. These observational findings should be confirmed in a large randomized trial.

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Fish Intake and the Risk of Incident Heart Failure

Cited by 72 publications

References 27 publications

α-Linolenic acid, linoleic acid and heart failure in women

α-Linolenic acid, linoleic acid and heart failure in women

Fish consumption and frying of fish in relation to type 2 diabetes incidence: a prospective cohort study of Swedish men

Fish consumption, omega-3 fatty acids and risk of heart failure: A meta-analysis

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