Fish Intake and Risk of Incident Heart Failure

Our aim was to investigate the relation between fish consumption and incidence of congestive heart failure (CHF). The incidence and health burden of CHF are rising, particularly in older persons. Although n-3 fatty acids have effects that could favorably influence risk of CHF, the relation between f...

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Bibliographic Details
Published in:Journal of the American College of Cardiology 2005-06, Vol.45 (12), p.2015-2021
Main Authors: Mozaffarian, Dariush, Bryson, Chris L., Lemaitre, Rozenn N., Burke, Gregory L., Siscovick, David S.
Format: Article
Language:English
Subjects:
Aged
Animals
Biological and medical sciences
Cardiology
Cardiology. Vascular system
Cardiovascular disease
Cholesterol
Cohort Studies
Cooking
Diet
Diet Surveys
Disease-Free Survival
Drug therapy
Female
Fish oils
Fishes
Heart
Heart Failure - epidemiology
Heart Failure - etiology
Heart failure, cardiogenic pulmonary edema, cardiac enlargement
Humans
Incidence
Male
Medical sciences
Older people
Risk Factors
United States - epidemiology
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Summary:Our aim was to investigate the relation between fish consumption and incidence of congestive heart failure (CHF). The incidence and health burden of CHF are rising, particularly in older persons. Although n-3 fatty acids have effects that could favorably influence risk of CHF, the relation between fish intake and CHF incidence is unknown. Among 4,738 adults age ≥65 years and free of CHF at baseline in 1989–90, usual dietary intake was assessed using a food frequency questionnaire. In a participant subsample, consumption of tuna or other broiled or baked fish, but not fried fish, correlated with plasma phospholipid n-3 fatty acids. Incidence of CHF was prospectively adjudicated. During 12 years’ follow-up, 955 participants developed CHF. In multivariate-adjusted analyses, tuna/other fish consumption was inversely associated with incident CHF, with 20% lower risk with intake 1 to 2 times/week (hazard ratio [HR] = 0.80, 95% confidence interval [CI] = 0.64 to 0.99), 31% lower risk with intake 3 to 4 times/week (HR = 0.69, 95% CI = 0.52 to 0.91), and 32% lower risk with intake ≥5 times/week (HR = 0.68, 95% CI = 0.45 to 1.03), compared with intake
ISSN:0735-1097
1558-3597
DOI:10.1016/j.jacc.2005.03.038