School of Public Health, Hebei Medical University, 361 East Zhongshan Road, Shijiazhuang, 050017, Hebei Province, China.
State Key Laboratory of Radiation Medicine and Protection, School of Radiation Medicine and Protection, Soochow University, 199 Ren'ai Road, Suzhou, 215123, Jiangsu Province, China.
Lipids Health Dis. 2018 Nov 23;17(1):264. doi: 10.1186/s12944-018-0897-z.
Fish intake has been postulated to reduce the risk of stroke. However, whether the beneficial effect of fish are mainly linked to fat content, as a source of omega-3 polyunsaturated fatty acids, remains unclear. We conducted a meta-analysis to compare the effect of fatty and lean fish intake on stroke risk.
We performed a literature search on four database (PubMed, Embase, Scopus, and Cochrane Library) through February 1, 2018 to identify prospective studies of fatty and lean fish in relation to stroke risk. A random-effects model was used to calculate the summary estimates.
We identified five prospective studies, including 7 comparisons for fatty fish intake and 5 comparisons for lean fish intake. Compared with the highest category of intake with lowest category, the summary relative risk was 0.88 [95% confidence interval (CI), 0.74-1.04] for fatty fish intake and 0.81 (95% CI, 0.67-0.99) for lean fish intake. No heterogeneity across studies and publication bias were observed.
Our findings demonstrated that fatty and lean fish intake has beneficial effects on stroke risk, especially lean fish intake. Additional prospective studies are necessary to confirm these observations.
摄入鱼类被认为可以降低中风的风险。然而，鱼类的有益作用是否主要与脂肪含量有关，作为ω-3 多不饱和脂肪酸的来源，目前仍不清楚。我们进行了一项荟萃分析，比较了摄入高脂肪鱼和低脂肪鱼对中风风险的影响。
我们通过 2018 年 2 月 1 日在四个数据库（PubMed、Embase、Scopus 和 Cochrane Library）进行文献检索，以确定有关高脂肪鱼和低脂肪鱼与中风风险的前瞻性研究。使用随机效应模型计算汇总估计值。
我们确定了五项前瞻性研究，其中包括 7 项关于高脂肪鱼摄入的比较和 5 项关于低脂肪鱼摄入的比较。与最低摄入量组相比，最高摄入量组的高脂肪鱼摄入的汇总相对风险为 0.88（95%置信区间（CI），0.74-1.04），低脂肪鱼摄入的汇总相对风险为 0.81（95%CI，0.67-0.99）。研究之间没有异质性和发表偏倚。
我们的研究结果表明，摄入高脂肪鱼和低脂肪鱼对中风风险都有有益的影响，尤其是低脂肪鱼的摄入。需要进一步的前瞻性研究来证实这些观察结果。
