Markers of high fish intake are associated with decreased risk of a first myocardial infarction
High intake of fish has been associated with reduced risk of CHD. The high content of n -3 polyunsaturated fatty acids (PUFA) in fish has been suggested to be a protective factor. In addition, fish is the entirely dominating source of methylmercury for the general population, and the concentration o...
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crcambridgeupr:10.1079/bjn2001415 2024-06-23T07:55:38+00:00 Markers of high fish intake are associated with decreased risk of a first myocardial infarction Hallgren, C. G. Hallmans, G. Jansson, J.-H. Marklund, S. L. Huhtasaari, F. Schütz, A. Strömberg, U. Vessby, B. Skerfving, S. 2001 http://dx.doi.org/10.1079/bjn2001415 https://www.cambridge.org/core/services/aop-cambridge-core/content/view/S0007114501002057 en eng Cambridge University Press (CUP) https://www.cambridge.org/core/terms British Journal of Nutrition volume 86, issue 3, page 397-404 ISSN 0007-1145 1475-2662 journal-article 2001 crcambridgeupr https://doi.org/10.1079/bjn2001415 2024-06-05T04:04:52Z High intake of fish has been associated with reduced risk of CHD. The high content of n -3 polyunsaturated fatty acids (PUFA) in fish has been suggested to be a protective factor. In addition, fish is the entirely dominating source of methylmercury for the general population, and the concentration of Hg in erythrocytes (Ery-Hg) is often used as an index of fish consumption. Our aim was to study the relationships between a first-ever myocardial infarction, Ery-Hg, activity of gluthathione peroxidase in erythrocytes (Ery-GSH-Px) and plasma concentration of the n -3 PUFA eicosapentaenoic and docosahexaenoic acids (P-PUFA). In a population-based prospective nested case–control study within Northern Sweden seventy-eight cases of a first-ever myocardial infarction were compared with 156 controls with respect to Ery-Hg, P-PUFA and Ery-GSH-Px. Both Ery-Hg and P-PUFA, but not Ery-GSH-Px, were significantly (P<0·0001) higher in subjects reporting high fish intake (at least one meal per week) than in those with lower intake. This finding suggests that Ery-Hg and P-PUFA reflect previous long-term fish intake. Low risk of myocardial infarction was associated with high Ery-Hg or high P-PUFA. In a multivariate model the risk of myocardial infarction was further reduced in subjects with both high Ery-Hg and high P-PUFA (odds ratio 0·16, 95 % CI 0·04, 0·65). In conclusion, there is a strong inverse association between the risk of a first myocardial infarction and the biomarkers of fish intake, Ery-Hg and P-PUFA, and this association is independent of traditional risk factors. Article in Journal/Newspaper Northern Sweden Cambridge University Press British Journal of Nutrition 86 3 397 404 |
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Open Polar |
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Cambridge University Press |
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crcambridgeupr |
language |
English |
description |
High intake of fish has been associated with reduced risk of CHD. The high content of n -3 polyunsaturated fatty acids (PUFA) in fish has been suggested to be a protective factor. In addition, fish is the entirely dominating source of methylmercury for the general population, and the concentration of Hg in erythrocytes (Ery-Hg) is often used as an index of fish consumption. Our aim was to study the relationships between a first-ever myocardial infarction, Ery-Hg, activity of gluthathione peroxidase in erythrocytes (Ery-GSH-Px) and plasma concentration of the n -3 PUFA eicosapentaenoic and docosahexaenoic acids (P-PUFA). In a population-based prospective nested case–control study within Northern Sweden seventy-eight cases of a first-ever myocardial infarction were compared with 156 controls with respect to Ery-Hg, P-PUFA and Ery-GSH-Px. Both Ery-Hg and P-PUFA, but not Ery-GSH-Px, were significantly (P<0·0001) higher in subjects reporting high fish intake (at least one meal per week) than in those with lower intake. This finding suggests that Ery-Hg and P-PUFA reflect previous long-term fish intake. Low risk of myocardial infarction was associated with high Ery-Hg or high P-PUFA. In a multivariate model the risk of myocardial infarction was further reduced in subjects with both high Ery-Hg and high P-PUFA (odds ratio 0·16, 95 % CI 0·04, 0·65). In conclusion, there is a strong inverse association between the risk of a first myocardial infarction and the biomarkers of fish intake, Ery-Hg and P-PUFA, and this association is independent of traditional risk factors. |
format |
Article in Journal/Newspaper |
author |
Hallgren, C. G. Hallmans, G. Jansson, J.-H. Marklund, S. L. Huhtasaari, F. Schütz, A. Strömberg, U. Vessby, B. Skerfving, S. |
spellingShingle |
Hallgren, C. G. Hallmans, G. Jansson, J.-H. Marklund, S. L. Huhtasaari, F. Schütz, A. Strömberg, U. Vessby, B. Skerfving, S. Markers of high fish intake are associated with decreased risk of a first myocardial infarction |
author_facet |
Hallgren, C. G. Hallmans, G. Jansson, J.-H. Marklund, S. L. Huhtasaari, F. Schütz, A. Strömberg, U. Vessby, B. Skerfving, S. |
author_sort |
Hallgren, C. G. |
title |
Markers of high fish intake are associated with decreased risk of a first myocardial infarction |
title_short |
Markers of high fish intake are associated with decreased risk of a first myocardial infarction |
title_full |
Markers of high fish intake are associated with decreased risk of a first myocardial infarction |
title_fullStr |
Markers of high fish intake are associated with decreased risk of a first myocardial infarction |
title_full_unstemmed |
Markers of high fish intake are associated with decreased risk of a first myocardial infarction |
title_sort |
markers of high fish intake are associated with decreased risk of a first myocardial infarction |
publisher |
Cambridge University Press (CUP) |
publishDate |
2001 |
url |
http://dx.doi.org/10.1079/bjn2001415 https://www.cambridge.org/core/services/aop-cambridge-core/content/view/S0007114501002057 |
genre |
Northern Sweden |
genre_facet |
Northern Sweden |
op_source |
British Journal of Nutrition volume 86, issue 3, page 397-404 ISSN 0007-1145 1475-2662 |
op_rights |
https://www.cambridge.org/core/terms |
op_doi |
https://doi.org/10.1079/bjn2001415 |
container_title |
British Journal of Nutrition |
container_volume |
86 |
container_issue |
3 |
container_start_page |
397 |
op_container_end_page |
404 |
_version_ |
1802648295990886400 |