Department of Orthopedics, The Second Xiangya Hospital of Central South University, Renmin Middle Road No. 139, Changsha, 410011, Hunan, China.
Research Center of Ultrasonography, The Second Xiangya Hospital of Central South University, Changsha, 410011, Hunan, China.
J Transl Med. 2023 Apr 26;21(1):280. doi: 10.1186/s12967-023-04097-4.
There are inconsistent results of cohort studies analyzing the association between fish intake and mortality.
This study was performed to explore the association of oily fish consumption and nonoily fish consumption with all-cause mortality and cause-specific mortality.
A total of 431,062 participants from the UK Biobank who were without cancer or cardiovascular disease (CVD) at baseline between 2006 and 2010 were included in this study, and they were followed up through 2021. We constructed Cox proportional hazard models to calculate the hazard ratio (HR) and 95% confidence interval (CI) to assess the correlation of oily fish and nonoily fish intakes with mortality. Then, we performed subgroup analyses, and sensitivity analyses were developed and performed to examine the robustness of this study.
Among the participants, 383,248 (88.9%) and 410,499 (95.2%) consumed oily fish and nonoily fish, respectively. Compared with the participants who did not consume oily fish, the adjusted HRs for the association of oily fish consumption (1 serving/week) with all-cause mortality and CVD mortality were 0.93 (0.87 to 0.98; p < 0.05) and 0.85 (0.74 to 0.98; p < 0.05), respectively. The multivariable-adjusted HRs of all-cause mortality for those who reported consuming < 1 serving/week of oily fish were 0.92 (0.86 to 0.98; p < 0.05).
Compared with participants who reported never consuming oily fish, the consumption of oily fish with 1 serving/week was more beneficial for all-cause and CVD mortality.
分析鱼类摄入量与死亡率之间关系的队列研究结果并不一致。
本研究旨在探讨食用油性鱼类和非油性鱼类与全因死亡率和死因特异性死亡率之间的关系。
本研究共纳入 431062 名来自英国生物库的参与者，他们在 2006 年至 2010 年期间基线时无癌症或心血管疾病（CVD），随访至 2021 年。我们构建 Cox 比例风险模型来计算风险比（HR）和 95%置信区间（CI），以评估油性鱼类和非油性鱼类摄入量与死亡率之间的相关性。然后，我们进行了亚组分析，并进行了敏感性分析以检验本研究的稳健性。
在参与者中，分别有 383248（88.9%）和 410499（95.2%）食用油性鱼类和非油性鱼类。与不食用油性鱼类的参与者相比，食用油性鱼类（每周 1 份）与全因死亡率和 CVD 死亡率相关的调整后 HR 分别为 0.93（0.87 至 0.98；p<0.05）和 0.85（0.74 至 0.98；p<0.05）。每周报告食用<1 份油性鱼类的参与者的全因死亡率的多变量调整 HR 为 0.92（0.86 至 0.98；p<0.05）。
与从未食用油性鱼类的参与者相比，每周食用 1 份油性鱼类对全因和 CVD 死亡率更有益。
