Fish and Omega-3 Fatty Acid Intake and Risk of Coronary Heart Disease in Women

Hu, Frank B.

doi:10.1001/jama.287.14.1815

Cited by 1,018Fatty Acid Research and HealthNutritional Studies and DietCardiovascular Health and Risk Factors

Fish and Omega-3 Fatty Acid Intake and Risk of Coronary Heart Disease in Women

Hu, Frank B.·2002·JAMA

DOI 10.1001/jama.287.14.1815

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Abstract

CONTEXT: Higher consumption of fish and omega-3 fatty acids has been associated with a lower risk of coronary heart disease (CHD) in men, but limited data are available regarding women. OBJECTIVE: To examine the association between fish and long-chain omega-3 fatty acid consumption and risk of CHD in women. DESIGN, SETTING, AND PARTICIPANTS: Dietary consumption and follow-up data from 84 688 female nurses enrolled in the Nurses' Health Study, aged 34 to 59 years and free from cardiovascular disease and cancer at baseline in 1980, were compared from validated questionnaires completed in 1980, 1984, 1986, 1990, and 1994. MAIN OUTCOME MEASURES: Incident nonfatal myocardial infarction and CHD deaths. RESULTS: During 16 years of follow-up, there were 1513 incident cases of CHD (484 CHD deaths and 1029 nonfatal myocardial infarctions). Compared with women who rarely ate fish (<1 per month), those with a higher intake of fish had a lower risk of CHD. After adjustment for age, smoking, and other cardiovascular risk factors, the multivariable relative risks (RRs) of CHD were 0.79 (95% confidence interval [CI], 0.64-0.97) for fish consumption 1 to 3 times per month, 0.71 (95% CI, 0.58-0.87) for once per week, 0.69 (95% CI, 0.55-0.88) for 2 to 4 times per week, and 0.66 (95% CI, 0.50-0.89) for 5 or more times per week (P for trend =.001). Similarly, women with a higher intake of omega-3 fatty acids had a lower risk of CHD, with multivariable RRs of 1.0, 0.93, 0.78, 0.68, and 0.67 (P<.001 for trend) across quintiles of intake. For fish intake and omega-3 fatty acids, the inverse association appeared to be stronger for CHD deaths (multivariate RR for fish consumption 5 times per week, 0.55 [95% CI, 0.33-0.90] for CHD deaths vs 0.73 [0.51-1.04]) than for nonfatal myocardial infarction. CONCLUSION: Among women, higher consumption of fish and omega-3 fatty acids is associated with a lower risk of CHD, particularly CHD deaths.

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Intake of diets rich in n-3 fatty acids has resulted in positive outcomes with regard to cardiovascular disease.
“Beyond an impact of omega-3 fatty acid supplements on triglyceride levels, intake of diets rich in n-3 fatty acids have resulted in positive outcomes with regard to cardiovascular disease (182-184).”
From Evaluation and Treatment of Hypertriglyceridemia: An Endocrine Society Clinical Practice Guideline (2012) · cites this paper as [183]
The Nurses' Health Study found women with higher fish intake had lower CVD risk than those who rarely ate fish.
“The Nurses' Health Study compared women who rarely ate fish (<1 per month) with those who ate fish regularly and found that those with a higher intake of fish had a lower risk of CVD (54).”
From Trimethylamine N -Oxide, the Microbiome, and Heart and Kidney Disease (2017) · cites this paper as [54]
DHA, linoleic acid, eicosapentaenoic acid, arachidonic acid, and gamma-linolenic acid have been shown to suppress cholesterol levels, delay aging, guard membrane integrity, and prevent cardiovascular diseases.
“DHA, linoleic acid, eicosapentaenoic acid, arachidonic acid, and gamma-linolenic acid have been shown to suppress cholesterol levels, delay aging, guard membrane integrity, and prevent cardiovascular diseases [190, 191].”
From The promising future of microalgae: Current status, challenges, and optimization of a sustainable and renewable industry for biofuels, feed, and other products (2018) · cites this paper as [191]

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Background

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Authors: Hu, F. B.
Affiliations: Harvard University (US)
Corresponding author: Hu, Frank B.
ORCID: Hu, Frank B.
Venue: JAMA
Publisher: American Medical Association (AMA)
Published: 2002-04-10
Volume: 287
Issue: 14
Pages: 1815
ISSN: 0002-9955 (ISSN-L)
0098-7484
DOI: 10.1001/jama.287.14.1815
OpenAlex: W2049519185
Cited by: 1,018
References: 40
Citations by year: 2026: 1 · 2025: 7 · 2024: 16 · 2023: 16 · 2022: 17 · 2021: 23 · 2020: 36 · 2019: 29 · 2018: 24 · 2017: 26 · 2016: 37 · 2015: 29 · 2014: 74 · 2013: 67 · 2012: 47
FWCI: 62.86
Type: journal article
Language: en
Open access: closed
Locations: JAMA (publishedVersion)
PubMed (publishedVersion)
Funders: National Heart, Lung, and Blood Institute (HL24074, HL34594, R01HL034594)
National Cancer Institute (CA-87969, P01CA087969)
Topics: Health Sciences › Nursing › Nutrition and Dietetics › Fatty Acid Research and Health
Health Sciences › Medicine › Public Health, Environmental and Occupational Health › Nutritional Studies and Diet
Health Sciences › Medicine › Cardiology and Cardiovascular Medicine › Cardiovascular Health and Risk Factors
Keywords: fish consumption, omega-3 fatty acids, long-chain polyunsaturated fatty acids, coronary artery disease, myocardial infarction, cardiovascular mortality, women, dietary intake, Nurses' Health Study, cardiovascular risk, dietary fat intake, dietary fiber intake, alcohol consumption, smoking, physical activity, body mass index, blood pressure, serum lipids, blood glucose, coagulation
MeSH terms: Adult, Coronary Artery Disease, Diet, Female, Health Surveys, Humans, Middle Aged, Prospective Studies, Risk Factors, Fatty Acids, Omega-3, Proportional Hazards Models, Seafood

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Fish and Omega-3 Fatty Acid Intake and Risk of Coronary Heart Disease in Women

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