Copyright © 2004 by the Johns Hopkins Bloomberg School of Public Health
ORIGINAL CONTRIBUTIONS |
Fish Intake, Marine Omega-3 Fatty Acids, and Mortality in a Cohort of Postmenopausal Women
From the Division of Epidemiology, School of Public Health, University of Minnesota, Minneapolis, MN.
Intake of fish or omega-3 fatty acids may decrease risk of total and coronary heart disease death, but evidence from low-risk populations is less convincing. The authors assessed intake by using a food frequency questionnaire at baseline in a cohort of Iowa women aged 55–69 years. Among women initially free of heart disease and cancer (4,653 deaths over 442,965 person-years), there was an inverse age- and energy-adjusted association between total mortality and fish intake, with a relative risk of 0.82 (95% confidence interval: 0.74, 0.91) for the highest versus lowest quintile. Age- and energy-adjusted associations also were inverse (p for trend < 0.05), although not entirely monotonic, for cardiovascular, coronary heart disease, and cancer mortality. Adjustment for multiple other risk factors attenuated all associations to statistically nonsignificant levels. Estimated marine omega-3 fatty acid intake also was not associated with total or cause-specific mortality. In comparison, plant-derived 
-linolenic acid was inversely associated with mortality after multivariable adjustment. Intake of neither fish nor marine omega-3 fatty acids was associated with breast cancer incidence. These findings do not argue against recommending fish as part of a healthy diet, as other evidence suggests benefit. Nevertheless, the authors of this 1986–2000 study could not verify that fish and marine omega-3 fatty acid intake had independent health benefits in these postmenopausal women.
breast neoplasms; coronary disease; fatty acids, omega-3; fishes; mortality; prospective studies
Abbreviations: Abbreviations: ICD-9, International Classification of Diseases, Ninth Revision; ICD-10, International Classification of Diseases, Tenth Revision.
CiteULike 
Connotea 
Del.icio.us What's this?
This article has been cited by other articles:
|
|
 |
|
  K. Yamagishi, H. Iso, C. Date, M. Fukui, K. Wakai, S. Kikuchi, Y. Inaba, N. Tanabe, A. Tamakoshi, and for the JACC Study Group Fish, {omega}-3 Polyunsaturated Fatty Acids, and Mortality From Cardiovascular Diseases in a Nationwide Community-Based Cohort of Japanese Men and Women: The JACC (Japan Collaborative Cohort Study for Evaluation of Cancer Risk) Study J. Am. Coll. Cardiol., September 16, 2008; 52(12): 988 - 996. [Abstract] [Full Text] [PDF]
|
|
|
|
 |
|
 D. Mozaffarian and E. B. Rimm Fish intake, contaminants, and human health: evaluating the risks and the benefits. JAMA, October 18, 2006; 296(15): 1885 - 1899. [Abstract] [Full Text] [PDF]
|
|
|
|
 |
|
 C. Wang, W. S Harris, M. Chung, A. H Lichtenstein, E. M Balk, B. Kupelnick, H. S Jordan, and J. Lau n-3 Fatty acids from fish or fish-oil supplements, but not {alpha}-linolenic acid, benefit cardiovascular disease outcomes in primary- and secondary-prevention studies: a systematic review Am. J. Clinical Nutrition, July 1, 2006; 84(1): 5 - 17. [Abstract] [Full Text] [PDF]
|
|