Fish consumption (Omega-3) reduced death rates (421,000 people, 16 years)

Created July 2018

Association of fish and long‐chain omega‐3 fatty acids intakes with total and cause‐specific mortality: prospective analysis of 421 309 individuals

Journal of Internal Medicine Volume 0, Issue 0, https://doi.org/10.1111/joim.12786

Y. Zhang P. Zhuang W. He J. N. Chen W. Q. Wang N. D. Freedman C. C. Abnet J. B. Wang J. J. Jiao

Notes by VitaminDWiki Wild-caught fatty fish has about 5X more Omega-3 than normal farmed fish This study ignores wild/farmed This study considers only a few species - salmon not mentioned --- 1. Vitamin D and Omega-3 category starts with {include} 1. # Items in both categories Mortality and Omega-3 are listed here: {category} 1. # Items in both categories Cardiovascular and Omega-3 are listed here: {category} 1. # Items in both categories Breast Cancer and Omega-3 are listed here: {category}

PDF is available free at Sci-Hub  10.1111/joim.12786

Mortality reduction in MEN vs types of fish and preparation

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Background

Prevailing dietary guidelines recommend regular fish consumption. However, the associations of fish and long‐chain omega‐3 polyunsaturated fatty acids (LCn‐3 PUFAs) intakes with mortality remain unclear.

Objectives

To examine the associations of fish and LCn‐3 PUFAs intakes with total and cause‐specific mortality.

Methods

A total of 240 729 men and 180 580 women from NIH‐AARP Diet and Health Study were prospectively followed‐up for 16 years. Dietary intakes were assessed using a validated NIH Diet History Questionnaire.

Results

A total of 54 230 men and 30 882 women died during 6.07 million person‐years of follow‐up. Higher fish and LCn‐3 PUFAs intakes were significantly associated with lower total mortality (P < 0.0001).

Comparing the highest with lowest quintiles of fish intake, men had

  • 9% (95% confidence interval, 6–11%) lower total mortality,

  • 10% (6–15%) lower cardiovascular disease (CVD) mortality,

  • 6% (1–10%) lower cancer mortality,

  • 20% (11–28%) lower respiratory disease mortality and

  • 37% (17–53%) lower chronic liver disease mortality, while

    women had

  • 8% (5–12%) lower total mortality,

  • 10% (3–17%) lower CVD mortality and

  • 38% (20–52%) lower Alzheimer's disease mortality.

Fried fish consumption was not related to mortality in men whereas positively associated with mortality from all causes (P = 0.011), CVD and respiratory disease in women. LCn‐3 PUFAs intake was associated with 15% and 18% lower CVD mortality in men and women across extreme quintiles, respectively.

Conclusion

Consumption of fish and LCn‐3 PUFAs was robustly associated with lower mortality from major causes. Our findings support current guidelines for fish consumption while advice on non‐frying preparation methods is needed.

Tags: Mortality Omega-3