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Fish and omega-3 fatty acid intake and risk of coronary heart disease in women.
JAMA. 2002 Apr 10; 287(14):1815-21.JAMA

Abstract

CONTEXT

Higher consumption of fish and omega-3 fatty acids has been associated with a lower risk of coronary heart disease (CHD) in men, but limited data are available regarding women.

OBJECTIVE

To examine the association between fish and long-chain omega-3 fatty acid consumption and risk of CHD in women.

DESIGN, SETTING, AND PARTICIPANTS

Dietary consumption and follow-up data from 84 688 female nurses enrolled in the Nurses' Health Study, aged 34 to 59 years and free from cardiovascular disease and cancer at baseline in 1980, were compared from validated questionnaires completed in 1980, 1984, 1986, 1990, and 1994.

MAIN OUTCOME MEASURES

Incident nonfatal myocardial infarction and CHD deaths.

RESULTS

During 16 years of follow-up, there were 1513 incident cases of CHD (484 CHD deaths and 1029 nonfatal myocardial infarctions). Compared with women who rarely ate fish (<1 per month), those with a higher intake of fish had a lower risk of CHD. After adjustment for age, smoking, and other cardiovascular risk factors, the multivariable relative risks (RRs) of CHD were 0.79 (95% confidence interval [CI], 0.64-0.97) for fish consumption 1 to 3 times per month, 0.71 (95% CI, 0.58-0.87) for once per week, 0.69 (95% CI, 0.55-0.88) for 2 to 4 times per week, and 0.66 (95% CI, 0.50-0.89) for 5 or more times per week (P for trend =.001). Similarly, women with a higher intake of omega-3 fatty acids had a lower risk of CHD, with multivariable RRs of 1.0, 0.93, 0.78, 0.68, and 0.67 (P<.001 for trend) across quintiles of intake. For fish intake and omega-3 fatty acids, the inverse association appeared to be stronger for CHD deaths (multivariate RR for fish consumption 5 times per week, 0.55 [95% CI, 0.33-0.90] for CHD deaths vs 0.73 [0.51-1.04]) than for nonfatal myocardial infarction.

CONCLUSION

Among women, higher consumption of fish and omega-3 fatty acids is associated with a lower risk of CHD, particularly CHD deaths.

Authors+Show Affiliations

Department of Nutrition, Harvard School of Public Health, 665 Huntington Ave, Boston, MA 02115, USA. Frank.hu@channing.harvard.eduNo affiliation info availableNo affiliation info availableNo affiliation info availableNo affiliation info availableNo affiliation info availableNo affiliation info availableNo affiliation info available

Pub Type(s)

Journal Article
Research Support, U.S. Gov't, P.H.S.

Language

eng

PubMed ID

11939867

Citation

Hu, Frank B., et al. "Fish and Omega-3 Fatty Acid Intake and Risk of Coronary Heart Disease in Women." JAMA, vol. 287, no. 14, 2002, pp. 1815-21.
Hu FB, Bronner L, Willett WC, et al. Fish and omega-3 fatty acid intake and risk of coronary heart disease in women. JAMA. 2002;287(14):1815-21.
Hu, F. B., Bronner, L., Willett, W. C., Stampfer, M. J., Rexrode, K. M., Albert, C. M., Hunter, D., & Manson, J. E. (2002). Fish and omega-3 fatty acid intake and risk of coronary heart disease in women. JAMA, 287(14), 1815-21.
Hu FB, et al. Fish and Omega-3 Fatty Acid Intake and Risk of Coronary Heart Disease in Women. JAMA. 2002 Apr 10;287(14):1815-21. PubMed PMID: 11939867.
* Article titles in AMA citation format should be in sentence-case
TY - JOUR T1 - Fish and omega-3 fatty acid intake and risk of coronary heart disease in women. AU - Hu,Frank B, AU - Bronner,Leslie, AU - Willett,Walter C, AU - Stampfer,Meir J, AU - Rexrode,Kathryn M, AU - Albert,Christine M, AU - Hunter,David, AU - Manson,JoAnn E, PY - 2002/4/10/pubmed PY - 2002/4/24/medline PY - 2002/4/10/entrez SP - 1815 EP - 21 JF - JAMA JO - JAMA VL - 287 IS - 14 N2 - CONTEXT: Higher consumption of fish and omega-3 fatty acids has been associated with a lower risk of coronary heart disease (CHD) in men, but limited data are available regarding women. OBJECTIVE: To examine the association between fish and long-chain omega-3 fatty acid consumption and risk of CHD in women. DESIGN, SETTING, AND PARTICIPANTS: Dietary consumption and follow-up data from 84 688 female nurses enrolled in the Nurses' Health Study, aged 34 to 59 years and free from cardiovascular disease and cancer at baseline in 1980, were compared from validated questionnaires completed in 1980, 1984, 1986, 1990, and 1994. MAIN OUTCOME MEASURES: Incident nonfatal myocardial infarction and CHD deaths. RESULTS: During 16 years of follow-up, there were 1513 incident cases of CHD (484 CHD deaths and 1029 nonfatal myocardial infarctions). Compared with women who rarely ate fish (<1 per month), those with a higher intake of fish had a lower risk of CHD. After adjustment for age, smoking, and other cardiovascular risk factors, the multivariable relative risks (RRs) of CHD were 0.79 (95% confidence interval [CI], 0.64-0.97) for fish consumption 1 to 3 times per month, 0.71 (95% CI, 0.58-0.87) for once per week, 0.69 (95% CI, 0.55-0.88) for 2 to 4 times per week, and 0.66 (95% CI, 0.50-0.89) for 5 or more times per week (P for trend =.001). Similarly, women with a higher intake of omega-3 fatty acids had a lower risk of CHD, with multivariable RRs of 1.0, 0.93, 0.78, 0.68, and 0.67 (P<.001 for trend) across quintiles of intake. For fish intake and omega-3 fatty acids, the inverse association appeared to be stronger for CHD deaths (multivariate RR for fish consumption 5 times per week, 0.55 [95% CI, 0.33-0.90] for CHD deaths vs 0.73 [0.51-1.04]) than for nonfatal myocardial infarction. CONCLUSION: Among women, higher consumption of fish and omega-3 fatty acids is associated with a lower risk of CHD, particularly CHD deaths. SN - 0098-7484 UR - https://www.unboundmedicine.com/medline/citation/11939867/Fish_and_omega_3_fatty_acid_intake_and_risk_of_coronary_heart_disease_in_women_ L2 - https://jamanetwork.com/journals/jama/fullarticle/vol/287/pg/1815 DB - PRIME DP - Unbound Medicine ER -