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Substitution of Fish for Red Meat or Poultry and Risk of Ischemic Stroke.
Nutrients. 2018 Nov 03; 10(11)N

Abstract

We investigated the risk of ischemic stroke and its subtypes when red meat or poultry was substituted with fish. A total of 57,053 participants aged 50⁻65 years at baseline were included in the Danish Diet, Cancer and Health study. All participants filled in a food-frequency questionnaire at recruitment. Potential ischemic stroke cases were identified by linkage to the Danish National Patient Register, and all cases were validated and subclassified. Substitutions were investigated as 150 g/week of fish for 150 g/week of red meat or of poultry using multivariable Cox proportional hazard regression models. During 13.5 years of follow-up, 1879 participants developed an ischemic stroke. Replacing red meat or poultry with fish was not associated with the rate of total ischemic stroke, but there was a statistically significant lower rate of large artery atherosclerosis when fish replaced processed (hazard ratio (HR): 0.78; 95% confidence interval (CI): 0.67; 0.90) and unprocessed (HR: 0.87; 95% CI: 0.75; 0.99) red meat. A statistically significant higher rate of cardioembolism was found when poultry was replaced by total fish (HR: 1.42; 95% CI: 1.04; 1.93). When fatty fish replaced unprocessed red meat, a statistically significant lower rate of small-vessel occlusion was found (HR: 0.88; 95% CI: 0.77; 0.99). In conclusion, replacing red meat with fish was not associated with risk of total ischemic stroke but was associated with a lower risk of subtypes of ischemic stroke.

Authors+Show Affiliations

Department of Cardiology, Aalborg University Hospital, 9000 Aalborg, Denmark. s.venoe@rn.dk. Department of Clinical Medicine, Aalborg University, 9000 Aalborg, Denmark. s.venoe@rn.dk.Department of Cardiology, Aalborg University Hospital, 9000 Aalborg, Denmark. c.bork@rn.dk.National Food Institute, Division for Diet, Disease Prevention and Toxicology, Technical University of Denmark, 2800 Kgs. Lyngby, Denmark. muja@food.dtu.dk.Unit of Clinical Biostatistics, Aalborg University Hospital, 9000 Aalborg, Denmark. solc@rn.dk. Atrial Fibrillation Study Group, Aalborg University Hospital, 9000 Aalborg, Denmark. solc@rn.dk.Department of Neurology, Aarhus University Hospital, DK-8000 Aarhus C, Denmark. flemming.bach@rm.dk.School of Medicine, University of Wollongong, Wollongong, NSW 2522, Australia. petermcl@uow.edu.au.Danish Cancer Society Research Center, DK-2100 Copenhagen Ø, Denmark. annet@CANCER.DK. Department of Public Health, University of Copenhagen, 2200 Copenhagen N, Denmark. annet@CANCER.DK.Department of Cardiology, Aalborg University Hospital, 9000 Aalborg, Denmark. ebs@rn.dk. Department of Clinical Medicine, Aalborg University, 9000 Aalborg, Denmark. ebs@rn.dk. Atrial Fibrillation Study Group, Aalborg University Hospital, 9000 Aalborg, Denmark. ebs@rn.dk.Department of Cardiology, Aalborg University Hospital, 9000 Aalborg, Denmark. ko@ph.au.dk. Department of Public Health, Aarhus University, DK-8000 Aarhus C, Denmark. ko@ph.au.dk.

Pub Type(s)

Journal Article

Language

eng

PubMed ID

30400285

Citation

Venø, Stine K., et al. "Substitution of Fish for Red Meat or Poultry and Risk of Ischemic Stroke." Nutrients, vol. 10, no. 11, 2018.
Venø SK, Bork CS, Jakobsen MU, et al. Substitution of Fish for Red Meat or Poultry and Risk of Ischemic Stroke. Nutrients. 2018;10(11).
Venø, S. K., Bork, C. S., Jakobsen, M. U., Lundbye-Christensen, S., Bach, F. W., McLennan, P. L., Tjønneland, A., Schmidt, E. B., & Overvad, K. (2018). Substitution of Fish for Red Meat or Poultry and Risk of Ischemic Stroke. Nutrients, 10(11). https://doi.org/10.3390/nu10111648
Venø SK, et al. Substitution of Fish for Red Meat or Poultry and Risk of Ischemic Stroke. Nutrients. 2018 Nov 3;10(11) PubMed PMID: 30400285.
* Article titles in AMA citation format should be in sentence-case
TY - JOUR T1 - Substitution of Fish for Red Meat or Poultry and Risk of Ischemic Stroke. AU - Venø,Stine K, AU - Bork,Christian S, AU - Jakobsen,Marianne U, AU - Lundbye-Christensen,Søren, AU - Bach,Flemming W, AU - McLennan,Peter L, AU - Tjønneland,Anne, AU - Schmidt,Erik B, AU - Overvad,Kim, Y1 - 2018/11/03/ PY - 2018/09/28/received PY - 2018/10/29/revised PY - 2018/10/30/accepted PY - 2018/11/8/entrez PY - 2018/11/8/pubmed PY - 2019/2/9/medline KW - TOAST classification KW - cohort studies KW - diet KW - fish KW - ischemic stroke KW - meat KW - poultry KW - substitution models JF - Nutrients JO - Nutrients VL - 10 IS - 11 N2 - We investigated the risk of ischemic stroke and its subtypes when red meat or poultry was substituted with fish. A total of 57,053 participants aged 50⁻65 years at baseline were included in the Danish Diet, Cancer and Health study. All participants filled in a food-frequency questionnaire at recruitment. Potential ischemic stroke cases were identified by linkage to the Danish National Patient Register, and all cases were validated and subclassified. Substitutions were investigated as 150 g/week of fish for 150 g/week of red meat or of poultry using multivariable Cox proportional hazard regression models. During 13.5 years of follow-up, 1879 participants developed an ischemic stroke. Replacing red meat or poultry with fish was not associated with the rate of total ischemic stroke, but there was a statistically significant lower rate of large artery atherosclerosis when fish replaced processed (hazard ratio (HR): 0.78; 95% confidence interval (CI): 0.67; 0.90) and unprocessed (HR: 0.87; 95% CI: 0.75; 0.99) red meat. A statistically significant higher rate of cardioembolism was found when poultry was replaced by total fish (HR: 1.42; 95% CI: 1.04; 1.93). When fatty fish replaced unprocessed red meat, a statistically significant lower rate of small-vessel occlusion was found (HR: 0.88; 95% CI: 0.77; 0.99). In conclusion, replacing red meat with fish was not associated with risk of total ischemic stroke but was associated with a lower risk of subtypes of ischemic stroke. SN - 2072-6643 UR - https://www.unboundmedicine.com/medline/citation/30400285/Substitution_of_Fish_for_Red_Meat_or_Poultry_and_Risk_of_Ischemic_Stroke_ L2 - https://www.mdpi.com/resolver?pii=nu10111648 DB - PRIME DP - Unbound Medicine ER -