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Fish consumption and stroke risk in elderly individuals: the cardiovascular health study.
Tuesday,2012-11-06 12:07 America/Los_Angeles — eenright
| Title | Fish consumption and stroke risk in elderly individuals: the cardiovascular health study. |
| Publication Type | Journal Article |
| Year of Publication | 2005 |
| Authors | Mozaffarian, D, Longstreth, WT, Lemaitre, RN, Manolio, TA, Kuller, LH, Burke, GL, Siscovick, DS |
| Journal | Arch Intern Med |
| Volume | 165 |
| Issue | 2 |
| Pagination | 200-6 |
| Date Published | 2005 Jan 24 |
| ISSN | 0003-9926 |
| Keywords | Age Distribution, Aged, Aged, 80 and over, Animals, Cohort Studies, Confidence Intervals, Diet, Fatty Acids, Omega-3, Female, Fish Oils, Fishes, Humans, Incidence, Male, Multivariate Analysis, Probability, Proportional Hazards Models, Risk Assessment, Seafood, Sensitivity and Specificity, Sex Distribution, Stroke, Surveys and Questionnaires, Survival Rate, United States |
| Abstract | <p><b>BACKGROUND: </b>Associations between fish consumption and stroke risk have been inconsistent, possibly because of the differences in types of fish meals consumed. Additionally, such relationships have not been specifically evaluated in the elderly, in whom disease burden may be high and diet less influential.</p><p><b>METHODS: </b>Among 4775 adults 65 years or older (range, 65-98 years) and free of known cerebrovascular disease at baseline in 1989-1990, usual dietary intake was assessed using a food frequency questionnaire. In a subset, consumption of tuna or other broiled or baked fish, but not fried fish or fish sandwiches (fish burgers), correlated with plasma phospholipid long-chain n-3 fatty acid levels. Incident strokes were prospectively ascertained.</p><p><b>RESULTS: </b>During 12 years of follow-up, participants experienced 626 incident strokes, including 529 ischemic strokes. In multivariate analyses, tuna/other fish consumption was inversely associated with total stroke (P = .04) and ischemic stroke (P = .02), with 27% lower risk of ischemic stroke with an intake of 1 to 4 times per week (hazard ratio [HR], 0.73; 95% confidence interval [CI], 0.55-0.98) and 30% lower risk with intake of 5 or more times per week (HR, 0.70; 95% CI, 0.50-0.99) compared with an intake of less than once per month. In contrast, fried fish/fish sandwich consumption was positively associated with total stroke (P = .006) and ischemic stroke (P = .003), with a 44% higher risk of ischemic stroke with consumption of more than once per week (HR, 1.44; 95% CI, 1.12-1.85) compared with consumption of less than once per month. Fish consumption was not associated with hemorrhagic stroke.</p><p><b>CONCLUSIONS: </b>Among elderly individuals, consumption of tuna or other broiled or baked fish is associated with lower risk of ischemic stroke, while intake of fried fish or fish sandwiches is associated with higher risk. These results suggest that fish consumption may influence stroke risk late in life; potential mechanisms and alternate explanations warrant further study.</p> |
| DOI | 10.1001/archinte.165.2.200 |
| Alternate Journal | Arch Intern Med |
| PubMed ID | 15668367 |
| PubMed Central ID | PMC1201399 |
| Grant List | K08 HL075628 / HL / NHLBI NIH HHS / United States DK07703 / DK / NIDDK NIH HHS / United States N01 HC015103 / HC / NHLBI NIH HHS / United States N01-HC-85086 / HC / NHLBI NIH HHS / United States N01HC85086 / HL / NHLBI NIH HHS / United States T32 DK007703 / DK / NIDDK NIH HHS / United States N01-HC-85079 / HC / NHLBI NIH HHS / United States N01HC85079 / HL / NHLBI NIH HHS / United States N01 HC035129 / HC / NHLBI NIH HHS / United States |