Association of fish and long-chain 3 -omega fatty intakes with total and cause-specific mortality: prospective analysis of 421,309 individuals.

Association of fish and long-chain omega-3 fatty acids intakes with total and cause-specific mortality: prospective analysis of 421 309 individuals
Y Zhang  1 , P Zhuang  1 , W He  2 , J N Chen  1 , W Q Wang  3 , N D Freedman  4 , C C Abnet  4 , J B Wang  5 , J J Jiao  3

A study published in the Journal of Internal Medicine reported that both men and women who had a high intake of fish or long-chain omega 3 polyunsaturated fatty acids (PUFA) that included EPA, DHA, and DPA had lower risks of dying from any cause.

The study population included 240, 729 men and 180,580 women. They were given questionnaires concerning lifestyle and diet and followed up after 16 years.

Results (from Abstract)
“A total of 54 230 men and 30 882 women died during 6.07 million person-years of follow-up. Higher fish and LCn-3 PUFAs intakes were significantly associated with lower total mortality (P < 0.0001). Comparing the highest with lowest quintiles of fish intake, men had 9% (95% confidence interval, 6–11%) lower total mortality, 10% (6–15%) lower cardiovascular disease (CVD) mortality, 6% (1–10%) lower cancer mortality, 20% (11–28%) lower respiratory disease mortality and 37% (17–53%) lower chronic liver disease mortality, while women had 8% (5–12%) lower total mortality, 10% (3–17%) lower CVD mortality and 38% (20–52%) lower Alzheimer’s disease mortality. Fried fish consumption was not related to mortality in men whereas positively associated with mortality from all causes (P = 0.011), CVD and respiratory disease in women. LCn-3 PUFAs intake was associated with 15% and 18% lower CVD mortality in men and women across extreme quintiles, respectively.”

Conclusion
“Consumption of fish and LCn-3 PUFAs was robustly associated with lower mortality from major causes. Our findings support current guidelines for fish consumption while advice on non-frying preparation methods is needed.
Discussion: “As the associations between long-chain omega-3 PUFAS intake and morality were similar to that of fish intake, the health benefits of fish is probably related to the abundant content of long-chain omega-3 PUFAS, which possess anti-inflammatory properties and may prevent the development of inflammation-driven disorders, including cardiovascular disease, cancer, and Alzlheimer’s disease,” Dr. Zhang and associates observed.”
“Overall, we provide new clinical evidence with which to address the role of fish and long-chain omega-3 PUFAs in overall health and contribute to updated dietary guidelines,” the authors concluded.”
A study reported on July 18, 2018 in the Journal of Internal Medicine reveals a lower risk of dying from any cause during a 16-year follow-up period among men and women who had a high intake of fish or long-chain omega-3 polyunsaturated fatty acids (PUFAs), which include EPA, DHA, and DPA.”

Keywords: AARP diet and health study; cardiovascular disease; long-chain omega-3 fatty acids; marine fish; mortality.
© 2018 The Association for the Publication of the Journal of Internal Medicine.

Before taking any PUFA supplement, check with your physician. Fish is better!!! SJF

From Eating Well:

The Bottom Line: “If you tend to eat a lot of fried food, the air fryer is definitely a good option for you. Still, the air fryer isn’t a magic machine that makes any food “healthy.” If you typically use the oven to cook food, the air fryer can be a great tool to add more variety to your cooking—start experimenting with our 30-Minute Recipes for Your Air Fryer! From Eating Well.”