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Epidemiologic studies on Eskimos and fish intake

E J Feskens1, D Kromhout

  • 1Department of Epidemiology, National Institute of Public Health and Environmental Protection, Bilthoven, The Netherlands.

Annals of the New York Academy of Sciences
|June 14, 1993
PubMed
Summary

Eskimo populations exhibit lower chronic disease rates, potentially linked to diets rich in omega-3 fatty acids from fish. A diet low in saturated fats and moderate fish intake may prevent heart disease, stroke, and diabetes.

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Area of Science:

  • Nutritional Science
  • Epidemiology
  • Cardiovascular Health

Background:

  • Chronic diseases like coronary heart disease and diabetes mellitus are less prevalent in Eskimo populations.
  • Eskimos typically have lower total cholesterol and higher HDL cholesterol levels compared to matched Danish populations.
  • This health profile is often attributed to their diet, high in n-3 polyunsaturated fatty acids from seafood.

Purpose of the Study:

  • To investigate the relationship between dietary patterns, particularly n-3 polyunsaturated fatty acid intake and saturated fat consumption, and the prevalence of chronic diseases.
  • To explore the potential protective effects of fish consumption on cardiovascular health and metabolic disorders.

Main Methods:

  • Analysis of dietary surveys comparing Eskimo and Western populations regarding fatty acid and cholesterol intake.

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  • Review of cohort studies examining the association between fish consumption and the risk of coronary heart disease, glucose intolerance, and stroke.

    • Main Results:

    • Eskimos consume significantly higher amounts of n-3 polyunsaturated fatty acids (14 g/day) compared to Danes (3 g/day) and Americans (0.2 g/day).
    • The Eskimo diet is characterized by low saturated fatty acid intake (9 energy-%) and high dietary cholesterol consumption due to large seafood intake.
    • Cohort studies indicate that consuming 1-2 fish meals weekly is associated with reduced risk of coronary heart disease, glucose intolerance, and stroke.

    Conclusions:

    • A diet low in saturated fatty acids, combined with low to moderate fish consumption, appears crucial for preventing chronic diseases.
    • These dietary factors may play a significant role in the prevention of coronary heart disease, ischemic stroke, and diabetes mellitus.