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Intake of fish and long-chain n−3 fatty acids and the risk of coronary heart mortality in men and women

Published online by Cambridge University Press:  08 March 2007

Ritva Järvinen ,
Paul Knekt ,
Harri Rissanen  and
Antti Reunanen
Ritva Järvinen
Affiliation:
Department of Clinical Nutrition, University of Kuopio, PL 1627, 70211 Kuopio, Finland
Paul Knekt*
Affiliation:
National Public Health Institute, Mannerheimintie 166, 00300 Helsinki, Finland The Social Insurance Institution, PL 450, 00101 Helsinki, Finland
Harri Rissanen
Affiliation:
National Public Health Institute, Mannerheimintie 166, 00300 Helsinki, Finland
Antti Reunanen
Affiliation:
National Public Health Institute, Mannerheimintie 166, 00300 Helsinki, Finland
*
*Corresponding author: Dr Paul Knekt, National Public Health Institute, fax +358 9 4744 8760, email Paul.Knekt@ktl.fi
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Abstract

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This prospective study investigated the relationship between the consumption of fish and intake of long-chain n−3 fatty acids and the risk of coronary heart mortality in 2775 men and 2445 women aged from 30 to 79 years who were free of CHD and had participated in a health examination survey from 1967 to 1972. In total, 335 men and 163 women died of CHD during a follow-up until the end of 1992. A dietary history interview method provided data on habitual consumption of fish and other foods over the preceding year at baseline. The intakes of long-chain n−3 fatty acids were calculated on the basis of food composition values of Finnish foods. Higher consumption of fish was associated with a decreased risk of CHD among women, whereas no significant association was seen among men. The relative risk between the highest and the lowest quintile for fish consumption was 1·00 (95% CI 0·70, 1·43; p for trend 0·83) for men and 0·59 (95% CI 0·36, 0·99; p for trend 0·02) for women in analysis adjusting for age, energy intake, geographical area, BMI, serum cholesterol, blood pressure, smoking, occupation and diabetes; however, after adjustment for dietary confounders this association was no longer significant. The intake of n−3 fatty acids was not significantly associated with the risk of CHD in either men or women. In conclusion, our results for women are in line with the suggested protective effect of fish consumption against CHD but a similar association was not, however, found in men.

Keywords

Fish intaken−3 Fatty acidsCoronary heart disease
Type
Research Article
Information
British Journal of Nutrition , Volume 95 , Issue 4 , April 2006 , pp. 824 - 829
Copyright
Copyright © The Nutrition Society 2006

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