Fish consumption and all-cause mortality: a meta-analysis of cohort studies

Lg, Zhao; Sun, Jiangwei; Yang, Ya; Ma, Xin; Yy, Wang; Yb, Xiang

doi:10.1038/ejcn.2015.72

Cited by 112 publications

(84 citation statements)

References 58 publications

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“…Although high fish consumption has been associated with reduced all-cause mortality 9 and CHD mortality risk 10 in meta-analyses of prospective studies, significant associations were not observed in the multivariate-adjusted model. Differences in fish intake may partly explain disparities in results, and SES may play an important role in mediating the association between fish intake and mortality.…”

Section: Discussionmentioning

confidence: 83%

“…2–6 Prospective studies have noted increased mortality risk among men and women with high total and processed red meat consumption, 7,8 whereas poultry and fish are often considered healthier substitutes for red meat. Current evidence supports the relationship between fish consumption and lower all-cause or coronary heart disease (CHD) mortality risk, 9,10 whereas the role of fish intake in cancer mortality is unclear. 11–13 Findings from prospective studies relating poultry to mortality risk are inconsistent.…”

Section: Introductionmentioning

confidence: 99%

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Dietary Protein Sources and All-Cause and Cause-Specific Mortality: The Golestan Cohort Study in Iran

Farvid

Malekshah

Pourshams

et al. 2017

American Journal of Preventive Medicine

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Introduction Dietary protein comes from foods with greatly different compositions that may not relate equally with mortality risk. Few cohort studies from non-Western countries have examined the association between various dietary protein sources and cause-specific mortality. Therefore, the associations between dietary protein sources and all-cause, cardiovascular disease, and cancer mortality were evaluated in the Golestan Cohort Study in Iran. Methods Among 42,403 men and women who completed a dietary questionnaire at baseline, 3,291 deaths were documented during 11 years of follow up (2004–2015). Cox proportional hazards models estimated age-adjusted and multivariate-adjusted hazard ratios (HRs) and 95% CIs for all- cause and disease-specific mortality in relation to dietary protein sources. Data were analyzed from 2015 to 2016. Results Comparing the highest versus the lowest quartile, egg consumption was associated with lower all-cause mortality risk (HR=0.88, 95% CI=0.79, 0.97, ptrend=0.03). In multivariate analysis, the highest versus the lowest quartile of fish consumption was associated with reduced risk of total cancer (HR=0.79, 95% CI=0.64, 0.98, ptrend=0.03) and gastrointestinal cancer (HR=0.75, 95% CI=0.56, 1.00, ptrend=0.02) mortality. The highest versus the lowest quintile of legume consumption was associated with reduced total cancer (HR=0.72, 95% CI=0.58, 0.89, ptrend=0.004), gastrointestinal cancer (HR=0.76, 95% CI=0.58, 1.01, ptrend=0.05), and other cancer (HR=0.66, 95% CI=0.47, 0.93, ptrend=0.04) mortality. Significant associations between total red meat and poultry intake and all- cause, cardiovascular disease, or cancer mortality rate were not observed among all participants. Conclusions These findings support an association of higher fish and legume consumption with lower cancer mortality, and higher egg consumption with lower all-cause mortality.

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Section: Discussionmentioning

confidence: 83%

Section: Introductionmentioning

confidence: 99%

Dietary Protein Sources and All-Cause and Cause-Specific Mortality: The Golestan Cohort Study in Iran

Farvid

Malekshah

Pourshams

et al. 2017

American Journal of Preventive Medicine

View full text Add to dashboard Cite

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“…In the general population fish intake is associated with a reduction in all-cause mortality, which has been attributed to the high content of n -3 polyunsaturated fatty acids ( n -3 PUFAs) [133]. The anti-inflammatory, anti-hyperlipidaemic and antihypertensive effects of n -3 PUFAs are well established in the general population [134]; however, there is less conclusive evidence for those patients with CKD.…”

Section: Omega-3 Polyunsaturated Fatty Acids (N-3 Pufas)mentioning

confidence: 99%

“…Whilst fish consumption is associated with a reduction in mortality outcomes in the general population [133], the evidence is less clear in CKD populations. An observational study showed that dietary fish consumption is an independent predictor of survival in haemodialysis patients [186].…”

Section: Omega-3 Polyunsaturated Fatty Acids (N-3 Pufas)mentioning

confidence: 99%

Stirring the Pot: Can Dietary Modification Alleviate the Burden of CKD?

2017

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Diet is one of the largest modifiable risk factors for chronic kidney disease (CKD)-related death and disability. CKD is largely a progressive disease; however, it is increasingly appreciated that hallmarks of chronic kidney disease such as albuminuria can regress over time. The factors driving albuminuria resolution remain elusive. Since albuminuria is a strong risk factor for GFR loss, modifiable lifestyle factors that lead to an improvement in albuminuria would likely reduce the burden of CKD in high-risk individuals, such as patients with diabetes. Dietary therapy such as protein and sodium restriction has historically been used in the management of CKD. Evidence is emerging to indicate that other nutrients may influence kidney health, either through metabolic or haemodynamic pathways or via the modification of gut homeostasis. This review focuses on the role of diet in the pathogenesis and progression of CKD and discusses the latest findings related to the mechanisms of diet-induced kidney disease. It is possible that optimizing diet quality or restricting dietary intake could be harnessed as an adjunct therapy for CKD prevention or progression in susceptible individuals, thereby reducing the burden of CKD.

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“…Fish consumption is protective against cardiovascular disease (Rimm & Mozaffarian, 2006), and all-cause mortality (Zhao et al, 2015). Omega-3 intake during pregnancy is associated with improved birth outcomes such as reduced risk of premature birth and low-birth weight ; and fish consumption throughout pregnancy and breastfeeding is associated with improved child development outcomes .…”

Section: Utilisationmentioning

confidence: 99%

The contribution of fish to nutrition and food security: informing the evidence base for agricultural policy in Bangladesh

Bogard¹

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BackgroundMalnutrition and poor quality diets are the leading drivers of the global burden of disease, affecting one in three people globally. Pregnant and lactating women, and infants of complementary feeding age are particularly vulnerable. The fisheries sector is well-placed to contribute to improving malnutrition and food insecurity, particularly in the context of Bangladesh, yet is often overlooked. AimsThe broad aim of this research is to understand how fish contributes to nutrition and food security, how this is changing according to broader trends in aquatic food systems, and how fisheries might be better utilised to reduce malnutrition. The focus is on nutrients known to be significant causes of malnutrition in Bangladesh: iron, zinc, calcium, vitamin A and vitamin B12. This broad aim is addressed through five specific research questions (RQs): RQ1: What is the nutritional value of commonly consumed fish in Bangladesh?RQ2: How could local nutrient-rich foods including fish, be utilised to improve nutritional quality of diets? RQ3: What does fish currently contribute to diets in terms of nutrient intakes? RQ4: How has the transition in aquatic food systems (declining availability of species from capture fisheries, and rapid growth in aquaculture) impacted nutrient intakes? RQ5: How could nutritional quality of fish production systems be measured and used in decision making? MethodsThis research draws on a variety of different methods to address individual RQs. The nutritional value of fish (RQ1) was determined by primary analysis of 55 fish species for composition of protein, fat and selected minerals, vitamins and essential fatty acids using standard analytical methods. Raw, edible parts of individual samples were homogenised then analysed in duplicate. The use of fish to improve diets among vulnerable groups (RQ2) was informed by a review of local food-based approaches including food processing methods, and nutrient composition of local ingredients, followed by laboratory based trial ii production of recipes. The role of fish in current diets (RQ3) was informed through secondary analysis of intra-household food consumption data (based on 24-hour recall) of a two-stage stratified nationally representative survey of rural Bangladesh (n=5,503 households,24,198 individuals). Linear regression was used to estimate mean fish consumption, controlling for age, sex, wealth group and geographic region (adjusted by sampling weights). The impact of a shift in fish consumption away from non-farmed towards farmed fish, on nutritional quality of diets (RQ4) Main findingsThe nutrient composition of fish varies widely across species, particularly for micronutrients.Iron content ranged from 0.34-19 mg/100 g raw, edible parts; zinc from 0.6-4.7 mg/100 g; calcium from 8.6-1900 mg/100 g; vitamin A from 0-2503 µg RAE/100 g; and vitamin B12 from 0.50-14 µg/100 g. Non-farmed fish contribute between 6-35% of daily recommended nutrient intakes for iron, zinc, calcium, vitamin A and vitamin B12, more than farmed fis...

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Fish consumption and all-cause mortality: a meta-analysis of cohort studies

Abstract: These results imply that fish consumption was associated with a reduced risk of all-cause mortality.

Cited by 112 publications

References 58 publications

Dietary Protein Sources and All-Cause and Cause-Specific Mortality: The Golestan Cohort Study in Iran

Dietary Protein Sources and All-Cause and Cause-Specific Mortality: The Golestan Cohort Study in Iran

Stirring the Pot: Can Dietary Modification Alleviate the Burden of CKD?

The contribution of fish to nutrition and food security: informing the evidence base for agricultural policy in Bangladesh

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