Dietary fried fish intake increases risk of CVD: the REasons for Geographic And Racial Differences in Stroke (REGARDS) study

• Type of Material: Article
• Authors: Fadi Nahab, Emory University; Keith Pearson, University of Alabama Birmingham; Michael Frankel, Emory University; Jamy Ard, Wake Forest University; Monika M. Safford, University of Alabama Birmingham; Dawn Kleindorfer, University of Cincinnati; Virginia J. Howard, University of Alabama Birmingham; Suzanne Judd, University of Alabama Birmingham
• Language: English
• Date: 2016-12-01
• Publisher: CAMBRIDGE UNIV PRESS
• Publication Version: Final Published Version
• Copyright Statement: © The Authors 2016.
• License: Creative Commons Attribution-NonCommercial-NoDerivs 4.0 International
• Final Published Version (URL): http://dx.doi.org/10.1017/S136898001600152X
• Title of Journal or Parent Work: PUBLIC HEALTH NUTRITION
• Volume: 19
• Issue: 18
• Start Page: 3327
• End Page: 3336
• Grant/Funding Information: National Heart, Lung, and Blood Institute (grant number R01 HL08477); Funding for coding of the Block FFQ was provided by General Mills.; National Institute of Neurological Disorders and Stroke, National Institutes of Health, Department of Health and Human Services (cooperative agreement U01 NS041588).
• Keywords: Stroke; MYOCARDIAL-INFARCTION; Stroke belt; CONSUMPTION; HEART-DISEASE; OMEGA-3-FATTY-ACIDS; OIL; CARDIOVASCULAR OUTCOMES; Myocardial infarction; Science & Technology; Public, Environmental & Occupational Health; Nutrition & Dietetics; Fried; SUPPLEMENTATION; Fish; MORTALITY; POLYUNSATURATED FATTY-ACIDS; Life Sciences & Biomedicine; DOUBLE-BLIND
• Research Categories: Health Sciences, Public Health; Health Sciences, Medicine and Surgery; Health Sciences, Nutrition

Abstract

Objective The objective of the present study was to examine the relationship of dietary fried fish consumption and risk of cardiovascular events and all-cause mortality. Design Prospective cohort study among participants of the REasons for Geographic And Racial Differences in Stroke (REGARDS) study who resided in the USA. Setting The primary outcome measures included the hazard ratios (HR) of incident CVD including first incident fatal or non-fatal ischaemic stroke or myocardial infarction and all-cause mortality, based on cumulative average fish consumption ascertained at baseline. Subjects Participants (n 16 479) were enrolled between 2003 and 2007, completed the self-administered Block98 FFQ and were free of CVD at baseline. Results There were 700 cardiovascular events over a mean follow-up of 5·1 years. After adjustment for sociodemographic variables, health behaviours and other CVD risk factors, participants eating ≥2 servings fried fish/week (v. <1 serving/month) were at a significantly increased risk of cardiovascular events (HR=1·63; 95 % CI 1·11, 2·40). Intake of non-fried fish was not associated with risk of incident CVD. There was no association found with dietary fried or non-fried fish intake and cardiovascular or all-cause mortality. Conclusions Fried fish intake of two or more servings per week is associated with an increased risk of cardiovascular events. Given the increased intake of fried fish in the stroke belt and among African Americans, these data suggest that dietary fried fish intake may contribute to geographic and racial disparities in CVD.