A new study has shown that fish consumption may reduce major cardiovascular disease (CVD) and mortality risks in those with a history of vascular disease.
However, the association between fish consumption and reduced cardiovascular risk has been shown to be progressively reduced among the general population.
A compiled study of 4 cohort studies was conducted by Deepa Mohan, PhD, Madras Diabetes Research Foundation and Dr. Mohan Diabetes Specialty Center, Chennai, India.
“To date, the majority of cohort studies assessing fish consumption and CVD incidents have been conducted in Europe, North America, Japan and China, with little information from other regions of the world. , where different sizes and types of fish are consumed, ”wrote the research team.
“Furthermore,” they continued, “it is not clear whether the links between fish consumption and CVD incidents are between those with and without.
Fish consumption and risk of CVD
This study represented 191,558 people from 58 countries across 6 continents.
The cohort studies included in the analysis were the Urban Rural Epidemiology (PURE) follow-up study, Telmisartan Alone follow-up and in collaboration with Ramipril Global End Point Trial (ONTARGET), a Randomized Evaluation Study Telmisartan in ACE Intractable Subjects with Cardiovascular Disease (TRANSCEND), and Outcome Reduction by Initial Glargine Intervention Test (Original).
“Variable risk ratios (HRs) were measured by individual multilevel Cox withdrawal within each study and then collected using random meta-analysis,” Mohan and the team wrote.
Analysis was carried out from January-June 2020.
Thus, among the total population, 51,731 had cardiovascular disease and 139,827 were considered healthy overall.
The average age of the population is 54.1 years, with the majority (52.1%) female.
The median follow-up period was 7.5 years (interquartile range [IQR], 4.9-9.4 years). In addition, 96% of participants completed follow-up work.
“During 9.1 years of follow-up in PURE, compared to very few fish or (50 (≤50 g / mo)) 350 g / wk or more was not associated with primary CVD risk (HR, 0.95; 95 % CI, 0.86-1.04) or overall mortality (HR, 0.96; 0.88-1.05), ”the researchers said.
However, among the other 3 groups – which only assessed those with vascular disease – the risk-to-risk ratio for major cardiovascular disease (HR, 0.84; 95% CI, 0.73–0.96) and overall mortality (HR , 0.82; 95% CI, 0.74–0.91) was at its lowest with entry levels of 175 g / wk, compared with 50 g / mo or lower.
Further, risk did not appear to decrease with consumption of 350 g / wk or higher.
The team also noted that fish with higher amounts of ω-3 fatty acids had strong associations with a lower risk of CVD (HR, 0.94; 95% CI, 0.92–0.97 per 5-g increase). Other fish were considered neutral.
“The same pattern of outcomes was found for sudden cardiac death, with significant protective links seen among patients with vascular disease, but neutral in general populations without vascular disease,” the researchers wrote.
Limitations of the study included self-reported diet, the inability to study cooking and consumption habits, and potential contraindications such as socioeconomic status and geographical location .
They noted the need for further studies and randomized clinical trials that evaluate and confirm the impact of increased fish invasion, particularly oily fish, on clinical outcomes in people with vascular disease.
“Given the links with CVD risk markers, some of which may be immune and some of which are harmful, and some fish may contain contaminants, it is essential that the link is investigated. is the introduction of fish with production events, ”said the researchers.
The study, “Associations of fish consumption at risk of cardiovascular disease and mortality among individuals with or without viral infection from 58 countries,” was published online in JAMA Internal Medicine.