Table 1.
Reported fish consumption and cardiovascular disease.
| Reference | Year | Primary outcomes |
|---|---|---|
| Kromhout et al. [11] (Zutphen Study) | 1985 | An inverse relationship was observed between fish consumption and coronary artery disease death over 20 years of follow-up. |
| Burr et al. [12] (DART Study) | 1989 | Fatty fish intake (≥2–3 times/week) reduced mortality in men after myocardial infarction. |
| Dolecek [13] (MRFIT Study) | 1991 | Consumption of small amounts of fish (reported as n-3 fatty acids) associated with reduced risk of coronary heart disease. |
| Siskovick et al. [14] | 1995 | Intake of fatty fish (≥1 mean/week) was associated with a 50% reduction in risk of primary cardiac arrest. |
| Ascherio et al. [15] | 1995 | No significant relationship was observed between fish intake and risk of coronary disease. |
| Rodriguez et al. [16] (Honolulu Heart Program) | 1996 | High fish intake (≥2 times/week) among heavy smokers (>30 cigarettes/day) reduced relative risk of coronary heart disease mortality by half. |
| Daviglus et al. [17] (Chicago Western Electric Study) | 1997 | An inverse relationship was observed between fish intake and coronary heart disease, especially non-sudden death from myocardial infarction. |
| Albert et al. [18] (Physicians Health Study) | 1998 | Fish intake ≥once weekly associated with reduced sudden cardiac death. |
| Oomen et al. [19] (Seven Countries Study) | 2000 | Total fish consumption was not associated to coronary heart disease mortality; fatty fish consumption was associated with reduced coronary heart disease mortality. |
| Iso et al. [20] (Nurses’ Health Study) | 2001 | Higher fish consumption (≥1–3 times/month) associated with reduced risk of thrombotic infarction but not related to hemorrhagic stroke. |
| Yuan et al. [21] | 2001 | Men consuming ≥200 g of fish/shellfish weekly had reduced risk of fatal MI compared to those consuming <50 g/week; no risk reduction was observed for stroke or ischemic heart disease. |
| Hu et al. [22] (Nurses’ Health Study) | 2002 | Higher fish consumption (≥1–3 times/month) associated with reduced coronary heart disease risk among women. |
| He et al. [23] (Health Professionals Follow Up Study) | 2002 | Risk of ischemic stroke was significantly lower in men who ate fish 1–3 times/month. |
| Hu et al. [24] (Nurses’ Health Study) | 2003 | Higher fish consumption (≥1–3 times/month) associated with reduced coronary heart disease risk among women with diabetes. |
| Mozaffarian et al. [25] (Cardiovascular Health Study) | 2003 | Consuming tuna or other broiled or baked fish ≥3 times/week reduced risk of ischemic heart disease death; reported fried fish/fish sandwich intake showed no association. |
| Osler et al. [26] | 2003 | Fish intake of ≥1 time/week compared to <2 times/month was not associated with the incidence of coronary heart disease. |
| Erkkila et al. [27] (Estrogen Replacement and Atherosclerosis Trial) | 2004 | Consumption of fish (≥2 servings of fish or ≥1 serving of tuna or dark fish weekly) was related to significantly reduced progression of coronary artery stenosis in women with coronary artery disease. |
| Jarvinen et al. [28] | 2006 | Higher fish consumption was associated with a decreased risk of coronary heart disease in women while no association was observed with men |
| Streppel et al. [29] (Zutphen Study) | 2008 | Intake of fatty fish was associated with reduced risk of sudden coronary death. |
| Yamagishi et al. [30] | 2008 | An inverse relationship was observed between fish intake and cardiovascular mortality, especially for heart failure. |
| De Goede et al. [31] | 2010 | Fish consumption reduced fatal myocardial infarction and coronary heart disease risk in a dose dependant manner; no association was observed with nonfatal myocardial infarction. |