Fish intake and prevention of selected nutrition-related diseases

Peer-reviewed | Manuscript received: August 14, 2015 | Revision accepted: January 18, 2016

Introduction

The intake of fish and its effect on human health have been subject of scientific studies for a long time. Regarding the intake of fish, health-promoting effects have been described that are primarily due to the content of long-chain n-3 fatty acids, which are particularly present in fatty saltwater fish [1].

In the evidence-based guideline “Fat intake and prevention of selected nutrition-related diseases” by the German Nutrition Society (DGE), the effects of fat and fatty acid intake including long-chain n-3 fatty acids on the prevention of nutrition-related diseases were investigated. However, studies on foods were not considered in the guideline. As intake of long-chain n-3 fatty acids is almost exclusively ensured by the intake of fish and other seafood, the following text amends the findings from the guideline by the preventive aspects of fish intake. The diseases considered in the following are dyslipoproteinaemia, hypertension, coronary heart disease and stroke, as they are of interest in connection with the findings of the DGE guideline on long-chain n-3 fatty acids [2].

Summary

In addition to the DGE guideline “Fat intake and prevention of selected nutrition-related diseases” focussing on the nutrient fat (including long-chain n-3 fatty acids), this publication describes the data on the association between intake of fish as food and prevention of dyslipoproteinaemia, hypertension, coronary heart disease (CHD) and stroke. The data clearly show that regular intake of fish, particularly fatty fish, has a positive influence on the blood lipoprotein profile and reduces risk of CHD mortality and ischaemic stroke. The results confirm the recommendation of the DGE to eat fish once to twice a week.

Keywords: fish intake, prevention, dyslipoproteinaemia, hypertension, coronary heart disease, stroke

Full text PDF (free access)