|ACCardio - Omega-3s from fish, and diets rich in baked or broiled fish, are associated with reduce risk for heart failure
Mozaffarian D, Bryson CLJ, et al. Fish intake and risk of incident heart failure. Am Coll Cardiology, 2005;45(12):2015-2021
Our aim was to investigate the relation between fish
consumption and incidence of congestive heart failure (CHF).
The incidence and health burden of CHF are rising, particularly in older
persons. Although n-3 fatty acids have effects that could favorably
influence risk of CHF, the relation between fish intake and CHF
incidence is unknown.
Among 4,738 adults age > or =65 years and free of CHF at baseline in 1989-90, usual dietary intake was assessed using a food frequency questionnaire. In a participant subsample,
consumption of tuna or other broiled or baked fish, but not fried fish,
correlated with plasma phospholipid n-3 fatty acids. Incidence of CHF
was prospectively adjudicated.
During 12 years' follow-up, 955
participants developed CHF. In multivariate-adjusted analyses,
tuna/other fish consumption was inversely associated with incident CHF,
with 20% lower risk with intake 1 to 2 times/week (hazard ratio [HR] =
0.80, 95% confidence interval [CI] = 0.64 to 0.99), 31% lower risk with
intake 3 to 4 times/week (HR = 0.69, 95% CI = 0.52 to 0.91), and 32%
lower risk with intake > or =5 times/week (HR = 0.68, 95% CI = 0.45 to
1.03), compared with intake <1 time/month (p trend = 0.009).
In similar analyses, fried fish consumption was positively associated with incident CHF (p trend = 0.01).
Dietary long-chain n-3 fatty acid intake was also
inversely associated with CHF (p trend = 0.009), with 37% lower risk in
the highest quintile of intake (HR = 0.73, 95% CI = 0.57 to 0.94)
compared with the lowest.
Among older adults, consumption of tuna or other broiled or baked fish, but not fried fish, is associated with lower incidence of CHF. Confirmation in additional studies and evaluation of potential mechanisms is warranted.