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Fatty fish, marine omega-3 fatty acids and incidence of heart failure.
Eur J Clin Nutr. 2010 Jun; 64(6):587-94.EJ

Abstract

BACKGROUND/OBJECTIVES

Marine omega-3 fatty acids have beneficial effects on cardiovascular risk factors. Consumption of fatty fish and marine omega-3 has been associated with lower rates of cardiovascular diseases. We examined the association of fatty fish and marine omega-3 with heart failure (HF) in a population of middle-aged and older women.

SUBJECTS/METHODS

Participants in the Swedish Mammography Cohort aged 48-83 years completed 96-item food-frequency questionnaires. Women without any history of HF, myocardial infarction or diabetes at baseline (n=36,234) were followed from 1 January 1998 until 31 December 2006 for HF hospitalization or mortality through Swedish inpatient and cause-of-death registers; 651 women experienced HF events. Cox proportional hazards models accounting for age and other confounders were used to calculate incidence rate ratios (RR) and 95% confidence intervals (CI).

RESULTS

Compared with women who did not eat fatty fish, RR were 0.86 (95% CI: 0.67, 1.10) for <1 serving per week, 0.80 (95% CI: 0.63, 1.01) for 1 serving per week, 0.70 (95% CI: 0.53, 0.94) for 2 servings per week and 0.91 (95% CI: 0.59, 1.40) for >or=3 servings per week (P(trend)=0.049). RR across quintiles of marine omega-3 fatty acids were 1 (reference), 0.85 (95% CI: 0.67, 1.07), 0.79 (95% CI: 0.61, 1.02), 0.83 (95% CI 0.65, 1.06) and 0.75 (95% CI: 0.58, 0.96) (P(trend)=0.04).

CONCLUSION

Moderate consumption of fatty fish (1-2 servings per week) and marine omega-3 fatty acids were associated with a lower rate of first HF hospitalization or death in this population.

Authors+Show Affiliations

Department of Epidemiology, University of Alabama at Birmingham, School of Public Health, Birmingham, AL 39294, USA. elevitan@uab.eduNo affiliation info availableNo affiliation info available

Pub Type(s)

Journal Article
Research Support, N.I.H., Extramural
Research Support, Non-U.S. Gov't

Language

eng

PubMed ID

20332801

Citation

Levitan, E B., et al. "Fatty Fish, Marine Omega-3 Fatty Acids and Incidence of Heart Failure." European Journal of Clinical Nutrition, vol. 64, no. 6, 2010, pp. 587-94.
Levitan EB, Wolk A, Mittleman MA. Fatty fish, marine omega-3 fatty acids and incidence of heart failure. Eur J Clin Nutr. 2010;64(6):587-94.
Levitan, E. B., Wolk, A., & Mittleman, M. A. (2010). Fatty fish, marine omega-3 fatty acids and incidence of heart failure. European Journal of Clinical Nutrition, 64(6), 587-94. https://doi.org/10.1038/ejcn.2010.50
Levitan EB, Wolk A, Mittleman MA. Fatty Fish, Marine Omega-3 Fatty Acids and Incidence of Heart Failure. Eur J Clin Nutr. 2010;64(6):587-94. PubMed PMID: 20332801.
* Article titles in AMA citation format should be in sentence-case
TY - JOUR T1 - Fatty fish, marine omega-3 fatty acids and incidence of heart failure. AU - Levitan,E B, AU - Wolk,A, AU - Mittleman,M A, Y1 - 2010/03/24/ PY - 2010/3/25/entrez PY - 2010/3/25/pubmed PY - 2010/12/14/medline SP - 587 EP - 94 JF - European journal of clinical nutrition JO - Eur J Clin Nutr VL - 64 IS - 6 N2 - BACKGROUND/OBJECTIVES: Marine omega-3 fatty acids have beneficial effects on cardiovascular risk factors. Consumption of fatty fish and marine omega-3 has been associated with lower rates of cardiovascular diseases. We examined the association of fatty fish and marine omega-3 with heart failure (HF) in a population of middle-aged and older women. SUBJECTS/METHODS: Participants in the Swedish Mammography Cohort aged 48-83 years completed 96-item food-frequency questionnaires. Women without any history of HF, myocardial infarction or diabetes at baseline (n=36,234) were followed from 1 January 1998 until 31 December 2006 for HF hospitalization or mortality through Swedish inpatient and cause-of-death registers; 651 women experienced HF events. Cox proportional hazards models accounting for age and other confounders were used to calculate incidence rate ratios (RR) and 95% confidence intervals (CI). RESULTS: Compared with women who did not eat fatty fish, RR were 0.86 (95% CI: 0.67, 1.10) for <1 serving per week, 0.80 (95% CI: 0.63, 1.01) for 1 serving per week, 0.70 (95% CI: 0.53, 0.94) for 2 servings per week and 0.91 (95% CI: 0.59, 1.40) for >or=3 servings per week (P(trend)=0.049). RR across quintiles of marine omega-3 fatty acids were 1 (reference), 0.85 (95% CI: 0.67, 1.07), 0.79 (95% CI: 0.61, 1.02), 0.83 (95% CI 0.65, 1.06) and 0.75 (95% CI: 0.58, 0.96) (P(trend)=0.04). CONCLUSION: Moderate consumption of fatty fish (1-2 servings per week) and marine omega-3 fatty acids were associated with a lower rate of first HF hospitalization or death in this population. SN - 1476-5640 UR - https://www.unboundmedicine.com/medline/citation/20332801/Fatty_fish_marine_omega_3_fatty_acids_and_incidence_of_heart_failure_ L2 - https://doi.org/10.1038/ejcn.2010.50 DB - PRIME DP - Unbound Medicine ER -