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Fish Intake and Risk of Incident Heart Failure

Dariush Mozaffarian, MD, MPH, FACC^_*,_*, Chris L. Bryson, MD, MS, Rozenn N. Lemaitre, PhD, MPH^,, Gregory L. Burke, MD, MS^¶ and David S. Siscovick, MD, MPH^,,||

^_* Channing Laboratory, Department of Medicine, Brigham and Women’s Hospital and Harvard Medical School, and the Departments of Nutrition and Epidemiology, Harvard School of Public Health, Boston, Massachusetts
Veterans Affairs Puget Sound Health Care System, University of Washington, Seattle, Washington
Cardiovascular Health Research Unit, University of Washington, Seattle, Washington
Department of Medicine, University of Washington, Seattle, Washington
^|| Department of Epidemiology, University of Washington, Seattle, Washington
^¶ Department of Public Health Sciences, Wake Forest University School of Medicine, Winston-Salem, North Carolina.

View larger version (26K): [in a new window]   Figure 1 Survival free of congestive heart failure (CHF) according to tuna/other fish consumption and fried fish consumption (each adjusted for the other).

View larger version (16K): [in a new window]   Figure 2 Risk of incident congestive heart failure according to estimated intake of dietary long-chain n-3 fatty acids (eicosapentaenoic acid [EPA] + docosahexaenoic acid [DHA]). Risk estimates are shown for quintiles of intake, with the lowest quintile as the reference category, with multivariate adjustments as in Model 2, Table 2.