Fish consumption and CHD mortality: an updated meta-analysis of seventeen cohort studies.
Open accessAbstract
Objective: Results of studies on fish consumption and CHD mortality are inconsistent. The present updated meta-analysis was conducted to investigate the up-to-date pooling effects. Design: A random-effects model was used to pool the risk estimates. Generalized least-squares regression and restricted cubic splines were used to assess the possible dose–response relationship. Subgroup analyses were conducted to examine the sources of heterogeneity. Setting: PubMed and ISI Web of Science databases up to September 2010 were searched and secondary referencing qualified for inclusion in the study. Subjects: Seventeen cohorts with 315 812 participants and average follow-up period of 15·9 years were identified. Results: Compared with the lowest fish intake (<1 serving/month or 1–3 servings/month), the pooled relative risk (RR) of fish intake on CHD mortality was 0·84 (95 % CI 0·75, 0·95) for low fish intake (1 serving/week), 0·79 (95 % CI 0·67, 0·92) for moderate fish intake (2–4 servings/week) and 0·83 (95 % CI 0·68, 1·01) for high fish intake (>5 servings/week). The dose–response analysis indicated that every 15 g/d increment of fish intake decreased the risk of CHD mortality by 6 % (RR = 0·94; 95 % CI 0·90, 0·98). The method of dietary assessment, gender and energy adjustment affected the results remarkably. Conclusions: Our results indicate that either low (1 serving/week) or moderate fish consumption (2–4 servings/week) has a significantly beneficial effect on the prevention of CHD mortality. High fish consumption (>5 servings/week) possesses only a marginally protective effect on CHD mortality, possibly due to the limited studies included in this group.
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Fish intake is inversely associated with CHD.
“Given the previously observed inverse association between fish intake and CHD,(23) we modified hPDI to score fish intake positively, and found similar results”
From Healthful and Unhealthful Plant-Based Diets and the Risk of Coronary Heart Disease in U.S. Adults (2017) · cites this paper as [23]
Higher intakes of fish and omega-3 do not appear to appreciably reduce risk of fatal CHD further.
“In contrast, higher intakes do not appear to appreciably reduce risk further.”
From Dietary and Policy Priorities for Cardiovascular Disease, Diabetes, and Obesity: A Comprehensive Review (2016) · cites this paper as [202]
Compared to little or no consumption, moderate consumption of fish (~2+ servings/week) and long-chain omega-3 (~250 mg/d) associates with lower risk of fatal CHD.
“Compared to little or no consumption, moderate consumption of fish (~2+ servings/week) and long-chain omega-3 (~250 mg/d) associates with lower risk of fatal CHD (Figures 6-7).200-202”
From Dietary and Policy Priorities for Cardiovascular Disease, Diabetes, and Obesity: A Comprehensive Review (2016) · cites this paper as [202]
The sum of evidence suggests that optimal levels of sodium intake are ~2000 mg/d and could be lower.
“Overall, while adverse effects of rapid sodium reduction cannot be excluded, and true optimal lower limits remain uncertain, the sum of evidence suggests that optimal levels of sodium intake are ~2000 mg/d193, 200-204 and could be lower.304”
From Dietary and Policy Priorities for Cardiovascular Disease, Diabetes, and Obesity: A Comprehensive Review (2016) · cites this paper as [202]
Fish are a source of protein, vitamin D, B vitamins, essential amino acids, trace elements, and long-chain omega-3 fatty acids DHA and EPA, though amounts vary over tenfold across seafood species.
“Fish are a source of protein, vitamin D, multiple B vitamins, essential amino acids, and trace elements; and the long-chain omega-3 (n-3) fatty acids docosahexaenoic acid (DHA) and eicosapentaenoic acid (EPA) (195,196), though amounts vary over tenfold across seafood species.”
From Food Consumption and its Impact on Cardiovascular Disease: Importance of Solutions Focused on the Globalized Food System (2015) · cites this paper as [195]
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- Authors
- Zheng, J., Huang, T., Yu, Y., Hu, X., Yang, B., & Li, D.
- Affiliations
- Zhejiang University (CN)
- University of Wollongong (AU)
- Corresponding author
- Li, Duo
- Venue
- Public Health Nutrition
- Publisher
- Cambridge University Press (CUP)
- Published
- 2011-09-14
- Volume
- 15
- Issue
- 4
- Pages
- 725-737
- ISSN
- 1368-9800 (ISSN-L)
- 1475-2727
- OpenAlex
- W2157973437
- Cited by
- 311
- References
- 50
- Citations by year
- 2026: 4 · 2025: 14 · 2024: 18 · 2023: 17 · 2022: 29 · 2021: 30 · 2020: 24 · 2019: 28 · 2018: 27 · 2017: 32 · 2016: 30 · 2015: 20 · 2014: 16 · 2013: 12 · 2012: 9
- FWCI
- 1.79
- Type
- journal article
- Language
- en
- Open access
- bronze
- doi.org
- Locations
- Public Health Nutrition (publishedVersion)
- PubMed (publishedVersion)
- Research Online (University of Wollongong) (submittedVersion)
- Figshare (submittedVersion)
- Funders
- National Natural Science Foundation of China (30972464)
- University of North Carolina at Chapel Hill
- Topics
- Health Sciences › Medicine › Public Health, Environmental and Occupational Health › Nutritional Studies and Diet
- Health Sciences › Nursing › Nutrition and Dietetics › Fatty Acid Research and Health
- Health Sciences › Medicine › Cardiology and Cardiovascular Medicine › Cardiovascular Health and Risk Factors
- Keywords
- fish consumption, coronary heart disease mortality, dose-response relationship, dietary intake, cardiovascular disease prevention, dietary assessment, energy adjustment, sex differences
- MeSH terms
- Animals, Cardiovascular Diseases, Diet, Fishes, Humans, Cohort Studies, Seafood, Risk Assessment, Risk Reduction Behavior
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