Increasing fish consumption is recommended for intake of omega-3 (n-3) fatty acids and to confer benefits for the risk reduction of cardiovascular disease (CVD). Most Americans are not achieving intake levels that comply with current recommendations. It is the goal of this review to provide an overview of the issues affecting this shortfall of intake. Herein we describe the relationship between...

This study aimed to determine whether fish intake was protective against leukemia, multiple myeloma, and non-Hodgkin lymphoma (NHL), and if our previous finding of a protective effect of fish-related occupations on the risk of these diseases was due to dietary intake of fish. We used data from a population-based case-control study undertaken in Canada in 1994-1998. Dietary information was avail...

OBJECTIVE To investigate the relation between total fish, type of fish (lean and fatty), and eicosapentaenoic acid (EPA) and docosahexaenoic acid (DHA) intake and risk of type 2 diabetes in a population-based cohort. RESEARCH DESIGN AND METHODS The analysis included 4,472 Dutch participants aged >or=55 years without diabetes at baseline. Dietary intake was assessed with a semiquantitative foo...

Seafood/fish intake has been regarded as a protective factor for coronary heart disease (CHD), while smoking is a strong risk factor. To examine whether associations between smoking and risk of CHD are modified by seafood/fish intake, we studied 72,012 Japanese men and women aged 45-74 years who completed 2 food frequency questionnaires, 5 years apart, during the period 1995-2009. After 878,163...

BACKGROUND Fish and meat intake may affect gestational weight gain, body composition and serum fatty acids. We aimed to determine whether a longitudinal dietary intervention during pregnancy could increase fish intake, affect serum phospholipid fatty acids, gestational weight gain and body composition changes during pregnancy in women of normal weight participating in the Pregnancy Obesity Nutr...

OBJECTIVE To describe and compare the consumption of total fish (marine foods) and the fish sub-groups - white fish, fatty fish, very fatty fish, fish products and crustacea, in participants from the European Investigation into Cancer and Nutrition (EPIC) study. DESIGN Cross-sectional analysis of dietary intake using a computerised standardised 24-hour recall interview. Crude means, means and...

BACKGROUND Although high mercury concentrations in fish diets raise an alarm, fish can also be a healthy choice because it is the primary source of n-3 fatty acids (FAs). However, little information is available on the contribution of freshwater fish to serum FA concentrations. OBJECTIVE This study examined the FA pathway from fish to serum in 243 moderate consumers of freshwater fish. DESI...

OBJECTIVES Dietary intake of long-chain (LC) n-3 PUFA in developed countries is low compared with recommendations. Fish is naturally rich in LC n-3 PUFA, but is also a dietary source of heavy metals and organic pollutants. We investigated whether the recommendation for LC n-3 PUFA could be reached through fish consumption, without exceeding the provisional tolerable weekly intake of methylmercu...

CONTEXT The effect of fish consumption or long-chain omega-3 polyunsaturated fatty acid (PUFA) intake on risk of stroke remains uncertain. OBJECTIVE To examine the relation of fish consumption and long-chain omega-3 PUFA intake and risk of stroke in men. DESIGN AND SETTING The Health Professional Follow-up Study, a US prospective cohort study with 12 years of follow-up. PARTICIPANTS A tot...

OBJECTIVE To examine the influence of dietary intake from various protein and fat sources on the occurrence of microalbuminuria in type 1 diabetic patients. RESEARCH DESIGN AND METHODS In this nested case control study, 1,150 patients with diabetes duration >5 years reported dietary habits for the previous 12 months and submitted urinary samples for the analysis of albumin excretion rate (AER...