Habitual fish consumption and risk of incident stroke: the European Prospective Investigation into Cancer (EPIC)-Norfolk prospective population study

Phyo K Myint, Ailsa A Welch, Sheila A Bingham, Robert N Luben, Nicholas J Wareham, Nicholas E Day, Kay-Tee Khaw

Research output: Contribution to journalArticle

48 Citations (Scopus)

Abstract

OBJECTIVES: To examine the association between fish consumption and stroke risk.

DESIGN: Prospective population cohort study.

SETTING: Norfolk, UK cohort of the European Prospective Investigation into Cancer (EPIC-Norfolk).

SUBJECTS: Subjects were 24 312 men and women aged 40-79 years who had no previous history of stroke at baseline.

METHODS: Fish consumption was assessed using a food-frequency questionnaire at baseline in 1993-1997 and stroke incidence ascertained to 2004.

RESULTS: A total of 421 incident strokes were identified (mean follow-up=8.5 years, total person-years=209 238). There were no significant relationships between total fish, shellfish or fish roe consumption and risk of stroke in men and women after adjusting for age, systolic blood pressure, body mass index, smoking, cholesterol, diabetes, physical activity, alcohol consumption, fish oil supplement use and total energy intake using Cox regression analyses. Oily fish consumption was significantly lower in women who subsequently had a stroke (odds ratio (OR) for consumers vs. non-consumers=0.69, 95% confidence interval (CI) 0.51-0.94, P=0.02). The trend in men was similar but not significant (OR for consumers vs. non-consumers=0.88, 95% CI 0.65-1.19, P=0.41).

CONCLUSIONS: There was no consistent relationship between fish consumption and stroke in this British population. Inconsistencies in the observed health effects of fish consumption in different populations may reflect different patterns and type of fish consumed and preparation methods.

Original languageEnglish
Pages (from-to)882-8
Number of pages7
JournalPublic Health Nutrition
Volume9
Issue number7
Publication statusPublished - Oct 2006

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Fishes
Stroke
Prospective Studies
Population
Neoplasms
Odds Ratio
Confidence Intervals
Blood Pressure
Shellfish
Fish Oils
Energy Intake
Alcohol Drinking
Body Mass Index
Cohort Studies
Smoking
Cholesterol
Regression Analysis
Exercise
Food
Incidence

Keywords

  • Adult
  • Aged
  • Cohort Studies
  • Diet
  • Fatty Acids, Omega-3
  • Female
  • Food Habits
  • Great Britain
  • Health Surveys
  • Humans
  • Incidence
  • Male
  • Middle Aged
  • Proportional Hazards Models
  • Prospective Studies
  • Risk Factors
  • Seafood
  • Sex Factors
  • Stroke
  • Surveys and Questionnaires

Cite this

Habitual fish consumption and risk of incident stroke : the European Prospective Investigation into Cancer (EPIC)-Norfolk prospective population study. / Myint, Phyo K; Welch, Ailsa A; Bingham, Sheila A; Luben, Robert N; Wareham, Nicholas J; Day, Nicholas E; Khaw, Kay-Tee.

In: Public Health Nutrition, Vol. 9, No. 7, 10.2006, p. 882-8.

Research output: Contribution to journalArticle

Myint, Phyo K ; Welch, Ailsa A ; Bingham, Sheila A ; Luben, Robert N ; Wareham, Nicholas J ; Day, Nicholas E ; Khaw, Kay-Tee. / Habitual fish consumption and risk of incident stroke : the European Prospective Investigation into Cancer (EPIC)-Norfolk prospective population study. In: Public Health Nutrition. 2006 ; Vol. 9, No. 7. pp. 882-8.
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abstract = "OBJECTIVES: To examine the association between fish consumption and stroke risk.DESIGN: Prospective population cohort study.SETTING: Norfolk, UK cohort of the European Prospective Investigation into Cancer (EPIC-Norfolk).SUBJECTS: Subjects were 24 312 men and women aged 40-79 years who had no previous history of stroke at baseline.METHODS: Fish consumption was assessed using a food-frequency questionnaire at baseline in 1993-1997 and stroke incidence ascertained to 2004.RESULTS: A total of 421 incident strokes were identified (mean follow-up=8.5 years, total person-years=209 238). There were no significant relationships between total fish, shellfish or fish roe consumption and risk of stroke in men and women after adjusting for age, systolic blood pressure, body mass index, smoking, cholesterol, diabetes, physical activity, alcohol consumption, fish oil supplement use and total energy intake using Cox regression analyses. Oily fish consumption was significantly lower in women who subsequently had a stroke (odds ratio (OR) for consumers vs. non-consumers=0.69, 95{\%} confidence interval (CI) 0.51-0.94, P=0.02). The trend in men was similar but not significant (OR for consumers vs. non-consumers=0.88, 95{\%} CI 0.65-1.19, P=0.41).CONCLUSIONS: There was no consistent relationship between fish consumption and stroke in this British population. Inconsistencies in the observed health effects of fish consumption in different populations may reflect different patterns and type of fish consumed and preparation methods.",
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TY - JOUR

T1 - Habitual fish consumption and risk of incident stroke

T2 - the European Prospective Investigation into Cancer (EPIC)-Norfolk prospective population study

AU - Myint, Phyo K

AU - Welch, Ailsa A

AU - Bingham, Sheila A

AU - Luben, Robert N

AU - Wareham, Nicholas J

AU - Day, Nicholas E

AU - Khaw, Kay-Tee

PY - 2006/10

Y1 - 2006/10

N2 - OBJECTIVES: To examine the association between fish consumption and stroke risk.DESIGN: Prospective population cohort study.SETTING: Norfolk, UK cohort of the European Prospective Investigation into Cancer (EPIC-Norfolk).SUBJECTS: Subjects were 24 312 men and women aged 40-79 years who had no previous history of stroke at baseline.METHODS: Fish consumption was assessed using a food-frequency questionnaire at baseline in 1993-1997 and stroke incidence ascertained to 2004.RESULTS: A total of 421 incident strokes were identified (mean follow-up=8.5 years, total person-years=209 238). There were no significant relationships between total fish, shellfish or fish roe consumption and risk of stroke in men and women after adjusting for age, systolic blood pressure, body mass index, smoking, cholesterol, diabetes, physical activity, alcohol consumption, fish oil supplement use and total energy intake using Cox regression analyses. Oily fish consumption was significantly lower in women who subsequently had a stroke (odds ratio (OR) for consumers vs. non-consumers=0.69, 95% confidence interval (CI) 0.51-0.94, P=0.02). The trend in men was similar but not significant (OR for consumers vs. non-consumers=0.88, 95% CI 0.65-1.19, P=0.41).CONCLUSIONS: There was no consistent relationship between fish consumption and stroke in this British population. Inconsistencies in the observed health effects of fish consumption in different populations may reflect different patterns and type of fish consumed and preparation methods.

AB - OBJECTIVES: To examine the association between fish consumption and stroke risk.DESIGN: Prospective population cohort study.SETTING: Norfolk, UK cohort of the European Prospective Investigation into Cancer (EPIC-Norfolk).SUBJECTS: Subjects were 24 312 men and women aged 40-79 years who had no previous history of stroke at baseline.METHODS: Fish consumption was assessed using a food-frequency questionnaire at baseline in 1993-1997 and stroke incidence ascertained to 2004.RESULTS: A total of 421 incident strokes were identified (mean follow-up=8.5 years, total person-years=209 238). There were no significant relationships between total fish, shellfish or fish roe consumption and risk of stroke in men and women after adjusting for age, systolic blood pressure, body mass index, smoking, cholesterol, diabetes, physical activity, alcohol consumption, fish oil supplement use and total energy intake using Cox regression analyses. Oily fish consumption was significantly lower in women who subsequently had a stroke (odds ratio (OR) for consumers vs. non-consumers=0.69, 95% confidence interval (CI) 0.51-0.94, P=0.02). The trend in men was similar but not significant (OR for consumers vs. non-consumers=0.88, 95% CI 0.65-1.19, P=0.41).CONCLUSIONS: There was no consistent relationship between fish consumption and stroke in this British population. Inconsistencies in the observed health effects of fish consumption in different populations may reflect different patterns and type of fish consumed and preparation methods.

KW - Adult

KW - Aged

KW - Cohort Studies

KW - Diet

KW - Fatty Acids, Omega-3

KW - Female

KW - Food Habits

KW - Great Britain

KW - Health Surveys

KW - Humans

KW - Incidence

KW - Male

KW - Middle Aged

KW - Proportional Hazards Models

KW - Prospective Studies

KW - Risk Factors

KW - Seafood

KW - Sex Factors

KW - Stroke

KW - Surveys and Questionnaires

M3 - Article

VL - 9

SP - 882

EP - 888

JO - Public Health Nutrition

JF - Public Health Nutrition

SN - 1368-9800

IS - 7

ER -