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Fish consumption is associated with lower heart rates.
Jean Dallongeville1, John Yarnell, Pierre Ducimetière
1INSERM U 508, Institut Pasteur de Lille, 1 rue du Pr Calmette, 59019 Lille Cedex, France. jean.dallongeville@pasteur-lille.fr
Circulation
|August 13, 2003
Summary
Regular fish consumption is linked to a lower heart rate in men. This may help explain why eating fish reduces the risk of sudden death.
Area of Science:
- Cardiovascular Health
- Nutritional Science
- Epidemiology
Background:
- Fish consumption is known to reduce the risk of sudden cardiac death.
- The relationship between dietary habits and cardiovascular markers is a key area of health research.
Purpose of the Study:
- To investigate the association between the frequency of fish consumption and heart rate in middle-aged men.
- To explore potential mechanisms linking fish intake to cardiovascular outcomes.
Main Methods:
- A cross-sectional study of 9758 men aged 50-59 without coronary heart disease (CHD) in France and Ireland.
- Categorized participants based on fish intake frequency (less than once/week to more than twice/week).
- Analyzed erythrocyte phospholipid fatty acid profiles and correlated them with heart rate and other cardiovascular risk factors.
Main Results:
- Higher fish intake correlated with increased levels of eicosapentaenoic acid, docosahexaenoic acid, and total n-3 fatty acids.
- Fish consumers exhibited lower triglycerides, blood pressure, and higher HDL cholesterol compared to non-consumers.
- A significant trend of decreasing heart rate was observed with increasing fish consumption frequency, even after adjusting for multiple confounding factors.
Conclusions:
- Fish consumption is significantly associated with a lower resting heart rate in men.
- This reduction in heart rate may partially mediate the observed protective effect of fish intake against sudden cardiac death.
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