The Association between Seafood Intake and Fecundability: Analysis from Two Prospective Studies

Area of Science:

• Reproductive Epidemiology
• Nutritional Science
• Environmental Health

Background:

• Seafood is a source of omega-3 fatty acids linked to oocyte quality but also contaminants affecting fecundity.
• Previous research on seafood intake and fertility has yielded inconsistent findings.
• Understanding seafood's impact on conception is crucial for reproductive health guidance.

Purpose of the Study:

• To investigate the association between dietary seafood and marine omega-3 fatty acid intake and fecundability in women.
• To explore potential differences in this association based on seafood preparation methods.

Main Methods:

• Two prospective cohort studies (Snart Foraeldre, n=2709; PRESTO, n=5127) of female pregnancy planners.
• Dietary intake assessed via food frequency questionnaires; fecundability tracked for up to 12 months.
• Statistical analysis using proportional probabilities regression models, adjusting for confounders.

Main Results:

• No significant association was observed between total seafood or marine omega-3 fatty acid intake and fecundability in either cohort.
• In the North American (PRESTO) cohort, higher intake of fried shellfish (≥10 g/week) was inversely associated with fecundability (FR=0.77).
• No association was found between unfried shellfish or total shellfish intake and fecundability in either cohort.

Conclusions:

• Overall seafood consumption does not appear to significantly impact female fecundability.
• Fried shellfish consumption may negatively affect fertility, particularly among North American women.
• Further research into specific seafood preparation methods and their reproductive effects is warranted.