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D. MOZAFFARIAN, Dept. of Medicine, Channing Lab., Brigham & Women’s Hospital and Harvard Medical School, and Depts. of Epidemiology & Nutrition, Harvard School of Public Health, 665 Huntington Ave., Boston, MA 02115 There is uncertainty among the public and scientific communities regarding the role of fish intake for the prevention of cardiovascular disease. Substantial evidence suggests that fatty fish intake reduces the risk of fatal coronary heart disease, the leading cause of death in industrialized nations, possibly related to anti-arrhythmic effects. Fish intake may also reduce the risk of ischemic stroke; additionally, recent evidence suggests that fish intake may influence the risk of atrial fibrillation and congestive heart failure, possibly related to effects of marine n-3 fatty acids on heart rate and autonomic tone, vascular tone and systemic vascular resistance, and left ventricular diastolic filling. However, public health concerns regarding potential harm from mercury contamination have tempered the perception of fish as a heart-healthy food. Additionally, the type of fish meal consumed or the fish preparation method may also modify the effects of fish intake on cardiovascular outcomes. The current evidence for effects of fish intake on cardiovascular health are reviewed, including potential mechanisms of effect, potential harm from mercury contamination, and potential modifying effects of different fish meals or fish preparation methods. Current uncertainties and answered questions are also defined.
Session 28, Good fish, bad fish: Perceptions of benefits and risk
2005 IFT Annual Meeting, July 15-20 - New Orleans, Louisiana |