Associations of fish consumption with risk of cardiovascular disease and mortality among individuals with or without vascular disease from 58 countries
Findings of this pooled analysis of 4 cohort studies (n= 191,558) indicated that minimal fish intake of 175g (~2 servings) weekly is associated with lower risk of major CVD and mortality among patients with prior CVD but not in general populations.
Source:
JAMA Internal Medicine
SPS commentary:
Commentary is provided for this study discussing other studies of fish intake as well as other fish oil supplement studies which suggest the possible decreased incidence of myocardial infarction (MI) and coronary heart disease, with more uncertain effects on stroke, total cardiovascular disease, or other composite events, such as all-cause mortality. It also contains discussion of the major strength of this analysis containing the PURE study covering 21 nations and 3 RCTs covering 40 nations. The author concludes that based on the cumulative evidence modest fish consumption appears to have some cardiac benefits. Adults should aim to consume about 2 servings of fish per week, and larger benefits may accrue from non-fried oily (dark meat) fish, which can contain up to 10-fold higher ω-3 levels than white fish