Background: The long-term effects of high fish intake rich in n-3 fatty acids for deterring cardiovascular disease (CVD) and related adverse outcomes in healthy individuals have not been yet elucidated.
Purpose: To evaluate the association between total seafood, as well as small fish, intake on 10- and 20-year CVD incidence and mortality in healthy adults.
Results: Only 32.7% and 9.6% of participants had high seafood and small fish intakes, respectively. Participants with high seafood intake had 27% decreased 10-year CVD risk (adj. HR:0.73; 95% CI:0.55-0.98) and 74% lower attributable mortality (adj. HR:0.26; 95% CI:0.11-0.58). Participants with high seafood intake also sustained a 24% lower 20-year risk of CVD mortality (adj. HR: 0.76; 95% CI: 0.55-0.98). Moreover, participants with high small fish intake had a lower 10-year CVD risk and 76% decreased risk of 10-year CVD mortality (adj. HR:0.24; 95% CI:0.06-0.99), even among normotensive individuals (adj. HR:0.31; 95% CI:0.13-0.73). When analogous analyses focused on 20-year CVD incidence and mortality, similar but not significant associations were observed (all p-values >0.10).
Conclusion: High intake of seafood, and particularly small fish rich in n-3 fatty acids, was associated with a lower risk of 10-year fatal and non-fatal CVD. Thus, public health interventions aimed at enhancing small fish consumption may most effectively deter long-term CVD outcomes, particularly among low risk normotensive individuals..
Note:
The results reported that a diet rich in seafood, especially small fish rich in omega-3 polyunsaturated fatty acids, was associated with a reduced risk of non-fatal and fatal CVD at the 10-year follow-up.
The findings showed that 32.7% of the study population consumed a diet rich in seafood, and only 9.6% of them had a high intake of small fish in their diet. Participants who consumed a substantial amount of seafood (greater than two servings a week) had a 27% lower risk of CVD and a 74% lower risk of attributable mortality.
Furthermore, the 20-year risk of mortality due to CVD was also reduced among participants with a large seafood component in their diet.
Individuals who consumed more than one serving of small omega-3 fatty acid-rich fish a week had a significantly lower risk of CVD, and their 10-year risk of mortality due to CVD was lower by 76%.
However, the adherence to the recommendations of the Greek National Dietary Guidelines to increase the intake of small fatty fish and total seafood was only 10% and 30%, respectively.
The eicosapentaenoic and docosahexaenoic fatty acids, vitamins such as vitamin D, and high levels of minerals including calcium, magnesium, phosphorus, and zinc in small omega-3 fatty acid-rich fish are beneficial for cardiovascular health.
Omega-3 fatty acids are associated with properties such as triglyceride reduction, antithrombotic effects, endothelial function, and reduction of inflammation and oxidative stress.
Purpose: To evaluate the association between total seafood, as well as small fish, intake on 10- and 20-year CVD incidence and mortality in healthy adults.
Results: Only 32.7% and 9.6% of participants had high seafood and small fish intakes, respectively. Participants with high seafood intake had 27% decreased 10-year CVD risk (adj. HR:0.73; 95% CI:0.55-0.98) and 74% lower attributable mortality (adj. HR:0.26; 95% CI:0.11-0.58). Participants with high seafood intake also sustained a 24% lower 20-year risk of CVD mortality (adj. HR: 0.76; 95% CI: 0.55-0.98). Moreover, participants with high small fish intake had a lower 10-year CVD risk and 76% decreased risk of 10-year CVD mortality (adj. HR:0.24; 95% CI:0.06-0.99), even among normotensive individuals (adj. HR:0.31; 95% CI:0.13-0.73). When analogous analyses focused on 20-year CVD incidence and mortality, similar but not significant associations were observed (all p-values >0.10).
Conclusion: High intake of seafood, and particularly small fish rich in n-3 fatty acids, was associated with a lower risk of 10-year fatal and non-fatal CVD. Thus, public health interventions aimed at enhancing small fish consumption may most effectively deter long-term CVD outcomes, particularly among low risk normotensive individuals..
Note:
The results reported that a diet rich in seafood, especially small fish rich in omega-3 polyunsaturated fatty acids, was associated with a reduced risk of non-fatal and fatal CVD at the 10-year follow-up.
The findings showed that 32.7% of the study population consumed a diet rich in seafood, and only 9.6% of them had a high intake of small fish in their diet. Participants who consumed a substantial amount of seafood (greater than two servings a week) had a 27% lower risk of CVD and a 74% lower risk of attributable mortality.
Furthermore, the 20-year risk of mortality due to CVD was also reduced among participants with a large seafood component in their diet.
Individuals who consumed more than one serving of small omega-3 fatty acid-rich fish a week had a significantly lower risk of CVD, and their 10-year risk of mortality due to CVD was lower by 76%.
However, the adherence to the recommendations of the Greek National Dietary Guidelines to increase the intake of small fatty fish and total seafood was only 10% and 30%, respectively.
The eicosapentaenoic and docosahexaenoic fatty acids, vitamins such as vitamin D, and high levels of minerals including calcium, magnesium, phosphorus, and zinc in small omega-3 fatty acid-rich fish are beneficial for cardiovascular health.
Omega-3 fatty acids are associated with properties such as triglyceride reduction, antithrombotic effects, endothelial function, and reduction of inflammation and oxidative stress.
