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

Published online by Cambridge University Press:  02 January 2007

Phyo K Myint ,
Ailsa A Welch ,
Sheila A Bingham ,
Robert N Luben ,
Nicholas J Wareham ,
Nicholas E Day  and
Kay-Tee Khaw
Phyo K Myint*
Affiliation:
Department of Public Health and Primary Care, University of Cambridge, UK
Ailsa A Welch
Affiliation:
Department of Public Health and Primary Care, University of Cambridge, UK
Sheila A Bingham
Affiliation:
MRC Dunn Human Nutrition Unit, Cambridge, UK
Robert N Luben
Affiliation:
Department of Public Health and Primary Care, University of Cambridge, UK
Nicholas J Wareham
Affiliation:
MRC Epidemiology Unit, Elsie Widdowson Laboratories, Cambridge, UK
Nicholas E Day
Affiliation:
Department of Public Health and Primary Care, University of Cambridge, UK
Kay-Tee Khaw
Affiliation:
Department of Public Health and Primary Care, University of Cambridge, UK
*
*corresponding author: Email Pkyawmyint@aol.com
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Abstract

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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.

Keywords

DietEpidemiologyFishStroke
Type
Research Article
Information
Public Health Nutrition , Volume 9 , Issue 7 , October 2006 , pp. 882 - 888
Copyright
Copyright © The Authors 2006

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