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Research: SO and co-workers,
Listed in Issue 126
Abstract
SO and co-workers, Department of Public Health Medicine, Graduate School of Comprehensive Human Sciences, University of Tsukuba, Ibaraki-ken, Japan, have studied the intake of n-3 fatty acids and its effects on coronary heart disease.
Background
Once- or twice-weekly consumption of fish reduces the risk of coronary heart disease and sudden cardiac death in Western countries. The aim of this study was to find out whether a high frequency or large amount of fish intake, as is the case in Japan, further reduces the risk.
Methodology
A total of 41,578 Japanese men and women aged 40 to 59 years without cardiovascular disease and cancer and who completed a food frequency questionnaire were followed up from 1990-1992 to 2001.
Results
After 477,325 person-years of follow-up, 258 incident cases of coronary heart disease were documented, comprising 196 nonfatal and 62 fatal coronary events. The multivariable hazard ratios in the highest versus lowest quintiles of fish intake were 0.63 for total coronary heart disease, 0.44 for definite myocardial infarction, and 1.14 for sudden cardiac death. The reduced risk was primarily observed for nonfatal coronary events but not for fatal coronary events. Strong inverse associations existed between dietary intake of n-3 fatty acids and risk of definite myocardial infarction (Hazard ratio =0.35) and nonfatal coronary events (Hazard ratio =0.33).
Conclusion
Compared with a modest fish intake of once a week or about 20 grams per day, a higher intake was associated with substantially reduced risk of coronary heart disease, primarily nonfatal cardiac events, among middle-aged Japanese.
References
Iso H, Kobayashi M, Ishihara J, Sasaki S, Okada K, Kita Y, Kokubo Y, Tsugane S, JPHC Study Group. Intake of fish and n3 fatty acids and risk of coronary heart disease among Japanese: the Japan Public Health Center-Based (JPHC) Study Cohort I. Circulation 113 (2): 195-202, Jan 17, 2006.
Comment
The above study points to an important association between consumption of omega-3 fatty acids and heart disase
