Substitution of Fish for Red Meat or Poultry and Risk of Ischemic Stroke
Venø SK, Bork CS, Jakobsen MU, Lundbye-Christensen S, Bach FW, McLennan PL, Tjønneland A, Schmidt EB, Overvad K
Nutrients · 7 citations
Review labels
Neutral facts our review recorded about how this study was done. They describe method, never whether we like the result.
How it was studied
- Design
- Cohort study (classified by our AI screen)
- Studied in
- People
- Main outcome
- Clinical events such as disease or death
- Intake measured by
- Food frequency questionnaire
Who paid for it
- Funding
- Independent funding
- Nonprofit
- Hjerteforeningen
- Nonprofit
- Kræftens Bekæmpelse
- Grants
- Hjerteforeningen (16-R107-A6620)
Based on 2 listed funder(s).
Publication
- Published
- 2018-11-03 · Nutrients · vol. 10 · issue 11 · p. 1648
- Publisher
- Multidisciplinary Digital Publishing Institute
- Cited
- 11 citations · more than 70% of similar papers · 0.4× the field average
- References
- 39 works
- Access
- Open access (journal) · CC-BY
- Research areas
- Nutritional Studies and Diet · Consumer Attitudes and Food Labeling · Meat and Animal Product Quality
- Keywords
- Red meat, Hazard ratio, Medicine, Stroke (engine), Confidence interval, Proportional hazards model, Fish <Actinopterygii>, Ischemic stroke, Danish, Internal medicine, Ischemia, Biology, Fishery, Pathology
- MeSH
- animals, poultry, fishes, humans, brain ischemia, anthropometry, exercise, diet, proportional hazards models, risk factors, follow-up studies, life style, seafood, aged, middle aged, denmark, female, male, stroke, surveys and questionnaires, red meat
9 authors
From DK, AU
- Stine Krogh Venø · correspondingAalborg University Hospital; Aalborg University
- Christian Sørensen BorkAalborg University Hospital
- Marianne Uhre JakobsenTechnical University of Denmark
- Søren Lundbye‐ChristensenAalborg University Hospital
- Flemming W. BachAarhus University Hospital
- Peter L. McLennanUniversity of Wollongong
Abstract
We investigated the risk of ischemic stroke and its subtypes when red meat or poultry was substituted with fish. A total of 57,053 participants aged 50⁻65 years at baseline were included in the Danish Diet, Cancer and Health study. All participants filled in a food-frequency questionnaire at recruitment. Potential ischemic stroke cases were identified by linkage to the Danish National Patient Register, and all cases were validated and subclassified. Substitutions were investigated as 150 g/week of fish for 150 g/week of red meat or of poultry using multivariable Cox proportional hazard regression models. During 13.5 years of follow-up, 1879 participants developed an ischemic stroke. Replacing red meat or poultry with fish was not associated with the rate of total ischemic stroke, but there was a statistically significant lower rate of large artery atherosclerosis when fish replaced processed (hazard ratio (HR): 0.78; 95% confidence interval (CI): 0.67; 0.90) and unprocessed (HR: 0.87; 95% CI: 0.75; 0.99) red meat. A statistically significant higher rate of cardioembolism was found when poultry was replaced by total fish (HR: 1.42; 95% CI: 1.04; 1.93). When fatty fish replaced unprocessed red meat, a statistically significant lower rate of small-vessel occlusion was found (HR: 0.88; 95% CI: 0.77; 0.99). In conclusion, replacing red meat with fish was not associated with risk of total ischemic stroke but was associated with a lower risk of subtypes of ischemic stroke.
Abstract via Europe PMC. Copyright remains with the authors or publisher (CC BY).
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