Table 2.

Mortality rate due to fish consumption.

Research studies	Serving	No of participant		Mortality			Reference
				Total		(%)
Fish consumption and risk of all-cause and cardiovascular mortality:	17 years (follow-up year) 20 g/d	71,384		All-cause deaths: 6295 CVD deaths: 4899		29.69	[169]
Impact of fish consumption on all-cause mortality in older people with and without dementia: a community-based cohort study	Once a week or less	1387	N = 4165	110	n = 329	33.43	[170]
	> Once a week and < daily	1129		78		23.71
	Once a day	631		48		14.59
	> Daily	274		19		5.78
Mercury exposure and premature mortality in the Grassy Narrows First Nation community: a retrospective longitudinal study	Mercury≥ 15 μg/g at least once	Female	308	113		47.28	[171]
		Male	325	136		56.9
Cardiovascular and cancer mortality in relation to dietary polychlorinated biphenyls and marine polyunsaturated fatty acids: a nutritional-toxicological aspect of fish consumption	1 year (follow-up year) 165 and 231 ng/day for female and male respectively	Female	32952	16776 (6338 by CVD and 5421 by cancer)		24.13	[172]
		Male	36545
Association of oily fish and non-oily fish intakes with all-cause mortality and cause-specific mortality: a large population-based prospective study	≥2serving/week)	Oily fish consumption	383,248	75,574		17.53	[173]
		Non-oily fish consumption	410,499	70,092		16.26
Fish consumption in relation to myocardial infarction, stroke and mortality among women and men with type 2 diabetes: A prospective cohort study	1-3 servings/month	Female	5103	326 CHD and 468 type 2 diabetes case)		15.56	[174]