Table 2A.
Associations between the consumption of kinds of seafood and the age-adjusted incidence of out-of-hospital cardiac arrest of cardiac origin.
| Consumption | r | p | |
|---|---|---|---|
| Tuna, g | 2.1 ± 1.2 | 0.602 | < 0.0001 |
| Horse mackerel, g | 1.5 ± 0.9 | − 0.568 | < 0.0001 |
| Sardine, g | 0.8 ± 0.4 | − 0.454 | 0.001 |
| Bonito, g | 1.2 ± 0.8 | 0.319 | 0.029 |
| Flounder, g | 1.3 ± 0.9 | 0.026 | 0.862 |
| Salmon, g | 2.6 ± 0.8 | 0.539 | < 0.0001 |
| Mackerel, g | 1.3 ± 0.4 | − 0.513 | 0.0002 |
| Saury, g | 1.9 ± 0.7 | 0.607 | < 0.0001 |
| Sea bream, g | 0.7 ± 0.5 | − 0.527 | 0.0001 |
| Yellowtail, g | 2.0 ± 0.9 | − 0.517 | 0.0002 |
| Cuttlefish, g | 2.6 ± 0.9 | 0.396 | 0.006 |
| Octopus, g | 0.7 ± 0.2 | 0.390 | 0.390 |
| Shrimp, g | 1.8 ± 0.4 | − 0.258 | 0.080 |
| Crab, g | 0.9 ± 0.7 | 0.007 | 0.966 |