The composition of the Eskimo food in north western Greenland

Bang, H. O.; Dyerberg, Jørn; Sinclair, H. M.

doi:10.1093/ajcn/33.12.2657

Cited by 696 publications

(307 citation statements)

References 14 publications

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“…1,2 The same phenomenon was also seen among Japanese in Japan. 3 On the basis of these ecological data, it has been hypothesized that dietary fish intake may reduce CHD mortality rates.…”

supporting

confidence: 62%

Accumulated Evidence on Fish Consumption and Coronary Heart Disease Mortality

He¹,

Song

Daviglus³

et al. 2004

Circulation

677

196

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Background-Results from observational studies on fish consumption and coronary heart disease (CHD) mortality are inconsistent. Methods and Results-A meta-analysis of cohort studies was conducted to examine the association between fish intake and CHD mortality. Studies were included if they provided a relative risk (RR) and corresponding 95% CI for CHD mortality in relation to fish consumption and the frequency of fish intake. A database was developed on the basis of 11 eligible studies and 13 cohorts, including 222 364 individuals with an average 11.8 years of follow-up. Pooled RR and 95% CI for CHD mortality were calculated by using both fixed-effect and random-effect models. A linear regression analysis of the log RR weighted by the inverse of variance was performed to assess the possible dose-response relation. Compared with those who never consumed fish or ate fish less than once per month, individuals with a higher intake of fish had lower CHD mortality. The pooled multivariate RRs for CHD mortality were 0.89 (95% CI, 0.79 to 1.01) for fish intake 1 to 3 times per month, 0.85 (95% CI, 0.76 to 0.96) for once per week, 0.77 (95% CI, 0.66 to 0.89) for 2 to 4 times per week, and 0.62 (95% CI, 0.46 to 0.82) for 5 or more times per week. Each 20-g/d increase in fish intake was related to a 7% lower risk of CHD mortality (P for trendϭ0.03). Conclusions-These

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“…1,2 The same phenomenon was also seen among Japanese in Japan. 3 On the basis of these ecological data, it has been hypothesized that dietary fish intake may reduce CHD mortality rates.…”

supporting

confidence: 62%

Accumulated Evidence on Fish Consumption and Coronary Heart Disease Mortality

He¹,

Song

Daviglus³

et al. 2004

Circulation

677

196

View full text Add to dashboard Cite

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“…The intake of very-longchain n-3 fatty acids was higher than found among Danes (Bang et al, 1980;Tjùnneland et al, 1993), Swedes (Nydahl et al, 1996) and US health professionals (Ascherio et al, 1995), and lower than among Icelanders (Steingrimsdottir et al, 1995). The intake of EPA in the present study (0.34 gad) was higher than earlier reported from inland districts of Northern Norway (0.25 gad), but lower than reported (0.9 gad) from coastal districts (Simonsen et al, 1988).…”

Section: Discussionmentioning

confidence: 88%

“…The intake of very-long-chain n-3 fatty acids is described in clinical trials (Bùnaa et al, 1990;Sùyland et al, 1994;Brude et al, 1997), selected groups (Bang et al, 1980;Tjùnneland et al, 1993;Nydahl et al, 1996;Hjartaker et al, 1997) and prospective studies (Morris et al, 1995;Ascherio et al, 1995;Dolecek, 1992;Pietinen et al, 1997), but little information is available about the intake of very-long-chain n-3 fatty acids in random samples of populations (Steingrimsdottir et al, 1995). We therefore assessed the intake and sources of very-long-chain n-3 fatty acids and related the intake to socio-demographic and life-style variables in a national dietary survey.…”

Section: Introductionmentioning

confidence: 99%

Intake of very-long-chain n-3 fatty acids related to social status and lifestyle

et al. 1998

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Objectives: Little information is available about the intake of very-long-chain n-3 fatty acids in random samples of populations. We examined if the intake of these fatty acids was associated with gender, social status and lifestyle in a similar way as other indicators for a healthy diet in a nationwide survey. Design and subjects: Data were obtained from self-administered quantitative food frequency questionnaires ®lled in by a representative sample of Norwegian men and women, aged 16 ± 79 y. 3144 (63%) of the invited subjects responded with acceptable questionnaires. Results: Daily intake of very-long-chain n-3 fatty acids was on average 0.9 gad and 0.4% of total energy was derived from these fatty acids. Energy derived from very-long-chain n-3 fatty acids was slightly higher among men than women, and two-fold higher among subjects aged 60 ± 79 vs 16 ± 29 y. White collar workers had higher intake of very-long-chain n-3 fatty acids than blue collar workers. Men and women in the highest quartile of intake of very-long-chain n-3 fatty acids had 2 ± 3 E% higher fat intake (mostly mono-and polyunsaturated fatty acids), as compared to individuals in the lowest quartile. They also had 3 ± 4 fold higher daily intake of retinol and vitamin D, as well as 20 ± 50% higher intake of fruits and vegetables, dietary ®bre and vitamin C. Conclusions: Intake of very-long-chain n-3 fatty acids was correlated to indicators for healthy dietary habits. However, contrary to many other indicators of a healthy diet, energy derived from very-long-chain n-3 fatty acids was not signi®cantly associated with female gender or non-smoking.

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“…Since Scandinavian investigators suggested that the low mortality rate from coronary heart disease (CHD) among Greenland Eskimos as compared to Europeans might be due to their diet including large quantities of seafood [1], the health effects of fish (and n-3 fatty acids) have attracted considerable scientific interest. Meanwhile, most epidemiological studies have demonstrated a protective effect linked to the consumption of even small amounts of fish.…”

Section: Coronary Heart Disease / Dietary Fatty Acids / Fish / Inflammentioning

confidence: 99%

Use and misuse of dietary fatty acids for the prevention and treatment of coronary heart disease

Lorgeril¹,

Salen²

2004

Reprod. Nutr. Dev.

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-In the recent years, the health effects of fish (and n-3 fatty acids) have attracted considerable scientific interest. The present consensus is that the cardioprotection of very long chain n-3 fatty acids (also called EPA and DHA) at the low dosage used in recent secondary prevention trials primarily results from an effect on the ischemic myocardium and probably not from an effect on blood lipids and hemostasis. In other words, at these low dosages, there is apparently no major effect of these fatty acids on the progression of the vascular atherosclerotic lesions. In contrast, dietary alpha-linolenic acid (ALA), the parent compound of the very long chain n-3 fatty acids occurring in some vegetable oils, may be protective through mechanisms other than the myocardial (antiarrhythmic) ones. In addition to its own direct preventive effect on cardiac arrhythmias, dietary ALA actually inhibits the elongation and desaturation of linoleic acid (18:2 n-6) into arachidonic acid. Because arachidonic acid (20:4 n-6) plays an important role in inflammation (as the precursor of the proinflammatory eicosanoids and leukotrienes), modifying its amount in blood and cell membranes influences the prevalence and severity of eicosanoid-related disorders, including atherosclerotic complications. The present knowledge of n-3 fatty acids justifies that physicians, in particular cardiologists in the context of secondary prevention of coronary heart disease, manage their patients, the young and the old, to increase their consumption of these fatty acids. They can only advise them to adequately adapt their diet (for instance in primary prevention), but in most cases, the systematic prescription of capsules containing oils enriched in ALA and EPA + DHA will be, ethically and scientifically, an obligation. coronary heart disease / dietary fatty acids / fish / inflammation / sudden cardiac death / atherosclerosis / nutritionSince Scandinavian investigators suggested that the low mortality rate from coronary heart disease (CHD) among Greenland Eskimos as compared to Europeans might be due to their diet including large quantities of seafood [1], the health effects of fish (and n-3 fatty acids) have attracted considerable scientific interest. Meanwhile, most epidemiological studies have demonstrated a protective effect linked to the consumption of even small amounts of fish. The controversy surrounding the association between fish consumption and CHD has, however, been revived by the recent publication of negative results in two large cohort studies in the USA [2,3] and by the inconsistent findings of another two studies [4,5]. This apparent inconsistency in results could be due to the following: (1) differences in the methods of dietary assessment

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The composition of the Eskimo food in north western Greenland

Cited by 696 publications

References 14 publications

Accumulated Evidence on Fish Consumption and Coronary Heart Disease Mortality

Accumulated Evidence on Fish Consumption and Coronary Heart Disease Mortality

Intake of very-long-chain n-3 fatty acids related to social status and lifestyle

Use and misuse of dietary fatty acids for the prevention and treatment of coronary heart disease

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