Substitution of poultry and red meat with fish and the risk of peripheral arterial disease: a Danish cohort study

Lasota, Anne N; Grønholdt, Marie-Louise M.; Bork, Christian Sørensen; Lundbye‐Christensen, Søren; Schmidt, Erik Berg; Overvad, Kim

doi:10.1007/s00394-018-1822-y

Cited by 11 publications

(7 citation statements)

References 34 publications

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“…Therefore, the use of objective biomarkers of marine n-3 PUFA exposure in addition to estimated intakes represents an important approach to study the role of marine n-3 PUFA in relation to the risk of CVD although it should be acknowledged that both estimated intakes and biomarkers of exposure are indicators of an underlying dietary pattern. Further, epidemiological studies offer the possibility to study modelling of isoenergetic substitutions with other foods and several studies, which is of interest as several studies from the DCH cohort have suggested that the association between the intake of fish and risk of myocardial infarction, ischaemic stroke and PAD depends on the foods that is being replaced (53)(54)(55) .…”

Section: Marine N-3 Pufa In Present Guidelinesmentioning

confidence: 99%

Marine n-3 fatty acids and CVD: new insights from recent follow-up studies and clinical supplementation trials

et al. 2020

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Marine n-3 PUFA exert beneficial effects that might inhibit atherosclerosis and reduce vascular disease. Previous studies have, however, reported conflicting results and here we have summarised the early history and the most recent findings from follow-up studies and randomised clinical trials investigating marine n-3 PUFA in relation to the risk of atherosclerotic CVD. Most follow-up studies have suggested that the intake of marine n-3 PUFA may be associated with a lower risk of CVD. Recent studies have also shown that it is important to focus on substitution issues and dietary patterns. Further, the use of gold standard biomarkers of fatty acid exposure such as adipose tissue should be encouraged. Findings from clinical supplemental trials have shown conflicting results and findings from previous meta-analyses and guidelines have generally not supported the use of fish oil supplements for the prevention of CVD. However, a recent meta-analysis including three recent large clinical trials with fish oil supplements reported a moderate beneficial effect on cardiovascular endpoints. Interestingly, results from a large clinical trial (REDUCE-IT) have suggested that supplementation with a high dose of purified EPA ethyl ester for 4⋅9 years significantly and markedly reduced the risk of cardiovascular events in patients with CVD and mild hypertriglyceridaemia; findings that need to be confirmed. While it seems appropriate to recommend consumption of fish, particular fatty fish for prevention of CVD, an effect of fish oil supplements is probably at best marginal perhaps apart from patients with hypertriglyceridaemia.

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Section: Marine N-3 Pufa In Present Guidelinesmentioning

confidence: 99%

Marine n-3 fatty acids and CVD: new insights from recent follow-up studies and clinical supplementation trials

et al. 2020

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“…Substituting red meat with fish, but not with poultry, may be associated with cardiovascular health benefits [4], and there are sustainable fish choices available [35]. Importantly, there seems to be room for improvement in each purchase profile.…”

Section: Discussionmentioning

confidence: 99%

“…The massive increase in demand for food of animal origin is fueled by population growth, urbanization, and income growth in low-and middle-income countries [1]. This global carnivore approach is neither nutritionally nor environmentally sustainable [3,4]. There is an increasing endorsement of a new global standard, a more plant-based diet, to achieve the 2030 United Nations sustainable development goals and to relieve the burden of non-communicable diseases [5][6][7][8][9].…”

Section: Introductionmentioning

confidence: 99%

A slow road from meat dominance to more sustainable diets: An analysis of purchase preferences among Finnish loyalty-card holders

Erkkola

Kinnunen

Vepsäläinen

et al. 2022

PLOS Sustain Transform

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Achieving a sustainable and healthy diet requires increased replacement of red meat with more sustainable foods. There is a call for novel methodologies to assess the potential of different interventions and policies in enhancing the transition from the current to more sustainable choices. We aimed to characterize consumer clusters with similar preferences in protein sources, to compare the purchase prices of these foods, and to identify ongoing transitions from one protein source to another. Grocery purchase data with individual attributes on 29,437 consenting loyalty card holders were analyzed over 2.3 year period. We designed a sequence analysis to group participants to clusters with similar purchase preferences over the follow-up period and to estimate transition probabilities between preferences. We studied the determinants of prevalent purchase profiles by ordinal logistic models. We identified six participant profiles with similar preferences in four protein sources: red meat, poultry, fish, and plant-based foods. Red meat dominated the purchase preferences and showed the highest persistence over time. The majority (70%) of the participants demonstrated somewhat mixed purchase profiles. A step-by-step transition from red meat towards plant-based food preference seems most likely via poultry and fish. Overall, low income was not a barrier to a more sustainable purchase profile, while price may deter the purchase of fish. The most important resources in choosing more sustainable profiles were education and stage of family life. Societal incentives for sustainable food choices seem most crucial at transition stages of life course and for the less educated. Here, we also demonstrate that grocery purchase data offer a valuable tool for monitoring the progressive transition towards a healthy and sustainable food system.

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“…In the past century, a massive increase has occurred in the consumption of animal-based products, with a nearly doubled quantity of meat available for worldwide consumption between 1961 and 2017 (1, 2). This global carnivore approach is neither nutritionally nor environmentally sustainable (3, 4). There is an increasing endorsement of a new global standard, a more plant-based diet, to achieve the 2030 United Nations sustainable goals and to relieve the burden of non-communicable diseases (5-9).…”

Section: Introductionmentioning

confidence: 99%

A slow road from meat dominance to more sustainable diets: an analysis of purchase preferences

Erkkola

Kinnunen

Vepsäläinen

et al. 2021

Preprint

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BackgroundAchieving a sustainable and healthy diet requires increased replacement of red meat with more sustainable foods. There is a call for novel methodologies to assess the potential of different interventions and policies in enhancing the transition from the current to more sustainable choices.ObjectiveWe aimed to characterize consumer clusters with similar preferences in protein sources, to compare the purchase prices of these foods, and to identify ongoing transitions from one protein source to another.DesignGrocery purchase data with individual attributes on 29,437 consenting loyalty card holders were analyzed over 2.3 year period. We designed a sequence analysis to group participants to clusters with similar purchase preferences over the follow-up period and to estimate transition probabilities between preferences. We studied the determinants of prevalent purchase profiles by ordinal logistic models.ResultsWe identified six participant profiles with similar preferences in four protein sources: red meat, poultry, fish, and plant-based foods. Red meat dominated the purchase preferences and showed the highest persistence over time. The majority (70%) of the participants demonstrated somewhat mixed purchase profiles. A step-by-step transition from red meat towards plant-based food preference seems most likely via poultry and fish. Overall, low income was not a barrier to a more sustainable purchase profile, while price may deter the purchase of fish. The most important resources in choosing more sustainable profiles were education and stage of family life.ConclusionsSocietal incentives for sustainable food choices seem most crucial at transition stages of life course and for the less educated. Here we also demonstrate that grocery purchase data offer a valuable tool for monitoring the progressive transition towards a healthy and sustainable food system.

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Substitution of poultry and red meat with fish and the risk of peripheral arterial disease: a Danish cohort study

Abstract: This study suggests that substituting red meat with fish and especially fatty fish may be associated with a lower risk of PAD, although not statistically significant. Replacing poultry with fish was not associated with the risk of PAD.

Cited by 11 publications

References 34 publications

Marine n-3 fatty acids and CVD: new insights from recent follow-up studies and clinical supplementation trials

Marine n-3 fatty acids and CVD: new insights from recent follow-up studies and clinical supplementation trials

A slow road from meat dominance to more sustainable diets: An analysis of purchase preferences among Finnish loyalty-card holders

A slow road from meat dominance to more sustainable diets: an analysis of purchase preferences

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