魚の摂取と男性における脳卒中のリスク
Ka He1, Eric B Rimm, Anwar Merchant
1Department of Nutrition, Harvard School of Public Health, 665 Huntington Ave, Boston, Mass 02115, USA. khe@hsph.harvard.edu
JAMA
|December 27, 2002
まとめ
月に少なくとも1回魚を食べると,男性における不全性脳卒中のリスクが著しく低下します. 魚の消費量の増加は,脳卒中の予防に追加的な効果をもたらさなかった.
科学分野:
- 心血管疾患の疫学について
- 栄養科学とは,栄養科学である.
- 公衆衛生は公衆衛生である.
背景:
- 魚の摂取,オメガ3脂肪酸,脳卒中リスクとの関連は十分に確立されていません.
- 食中の長鎖多不飽和脂肪酸 (PUFA) が脳血管疾患に与える影響については不確実性があります.
研究 の 目的:
- 魚の摂取量,長鎖オメガ3PUFAの摂取量,および男性集団における脳卒中発生率との関係を調査する.
- 脳卒中リスクの階層化における食事要因の役割を明確にするために.
主な方法:
- 展望的なコホート研究 (保健医療従事者のフォローアップ研究) で,12年間にわたって43,671人の男性を対象とした.
- 魚とオメガ3PUFAを含む食事による摂取量を評価するために,検証された食品頻度アンケートを使用しました.
- 累積的な食事摂取量に基づいて,脳卒中サブタイプの相対リスク (RR) を分析した.
主要な成果:
- 月に少なくとも1回魚を食べた男性は,不全性脳卒中のリスクが著しく低下した (RR,0.56).
- 月に1回以上の魚の摂取量を増やすと,不全性脳卒中のリスクがさらに低下することはなかった.
- 魚の摂取量と出血性脳卒中のリスクとの間に有意な関連性は観察されなかった.
結論:
- 毎月またはより頻繁に魚を食べることは,男性における缺血性脳卒中リスクの低下と関連しています.
- 食事による魚の摂取は,不全性脳卒中の一次予防のための変更可能な要因を表しています.
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