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Omega-3 fatty acids, dark fish not associated with elevated CVD risk in women
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Consumption of tuna and dark fish, as well as omega-3 fatty acids, was not linked to increased risk for major CV events in women with no prior history of CVD, according to recent findings.
Although previous studies have suggested that large intake of fish can decrease risk for CVD, recent studies have shown no significant link between CHD mortality and intake of fish and omega-3 fatty acids, and some studies have suggested an inverse association between fish consumption and stroke, the researchers wrote.
“Data on omega-3 polyunsaturated fatty acids in relation to CVD are limited in women,” Jinnie J. Rhee, MSc, ScD, from the Harvard T.H. Chan School of Medicine and Brigham and Women’s Hospital, and colleagues wrote. “The aim of this study was to examine longitudinal relations of tuna and dark fish, alpha-linolenic acid, and marine omega-3 fatty acid intake with incident major [CVD] in women.”
The data were collected from the Women’s Health Study, which took place from 1993 to 2014.
At baseline, 39,876 women aged 45 years or older completed a 131-item validated semiquantitative food frequency questionnaire to provide dietary data including intakes of tuna, dark fish, salmon, sardines, bluefish, swordfish and omega-3 fatty acids.
The researchers evaluated the association between fish and energy-adjusted omega-3 polyunsaturated fatty acid intake and major CVD risk, which was defined as a composite outcome of MI, stroke and CV death, in 96% of the final sample (n = 38,392).
During 713,559 person-years of follow-up, there were 1,941 confirmed cases of incident major CVD.
Risk for incident major CVD was not associated with the intake of tuna and dark fish (P for trend > .05), and neither alpha-linolenic acid nor marine omega-3 fatty acid intake was linked to major CVD or any of the four individual CV endpoints (P for trend for all > .05).
The relationships between any exposures of interest and the major CVD risks were not significantly modified by age, BMI or baseline hypertension history.
According to the researchers, there were several limitations to this study, including the use of a single assessment of dietary exposure at baseline, limited population and a strictly observational study design, which can result in residual confounding information.
“Though the protective effects of fish and long-chain omega-3 [polyunsaturated fatty acids] on CVD risk may have plausible biological basis, inconsistent epidemiologic data suggest that further investigation of the potential beneficial effects of fish and fatty acids on [CV] health is warranted in different study populations, especially those consisting of healthy women,” Rhee and colleagues wrote. – by Dave Quaile
Disclosure: The researchers report no relevant financial disclosures.
Perspective
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Sara Sirna, MD, FACC
We’ve had differing results regarding fish oil, especially for primary prevention. It is not really surprising that taking fish oil would change CV outcomes. These results are not very different from what we’ve seen in the recent past.
We have good data to suggest that eating fish twice a week is a healthy lifestyle, but it would be foolish of us to expect that adding one type of food is going to have a change on outcomes when we know that it’s a combination of factors including not smoking, keeping BP under control, keeping an ideal weight, regular exercise and trying to control stress. There are multiple variables that influence someone’s health and odds of staying healthy.
We have had a lot of studies on fish oil. There is no question that it is antithrombotic and anti-inflammatory. But multiple lifestyle studies have shown that we’re far better off getting our nutrients from real food as opposed to supplements. There are people who might benefit from supplements, including the very elderly, the very young, those who are immunosuppressed and those who can’t eat a good diet or have digestive problems or aren’t able to absorb the needed nutrients. I believe that eating a nutrient-dense diet with foods that are natural and high in vitamins and minerals, exercising and maintaining a normal weight are the best ways we can make an impact on our health.
The old adage that a balanced diet in moderation is the best defense against disease is still true. That means eating a nutrient-dense diet with fresh fruits and vegetables every day and staying away from processed foods, unnatural chemicals and colorings, artificial ingredients and a high-sugar diet.
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