Fish and smoking – not smoked fish! FAO smokers

In a prospective study of Japanese populations (72,000 people over 10 years) with different smoking habits who were unique in having a very high intake of seafood/fish and a very low incidence of heart disease (CHD), investigated was the impact of seafood/fish intake on the associations between smoking and heart disease risk in both men and women combined and sex-specifically. This was the first study of its kind.

The results support a public health message suggesting a reduction of CHD risk among current smokers through an increase in seafood/fish intake. We are not recommending eating seafood/fish as an antidote to smoking, because smoking cessation is one of the best ways to prevent CHD. However, the recommendation of increasing seafood/fish intake is an alternative in the prevention of CHD when the subject is resistant to quitting smoking.

Non-smokers still have the lowest risk of CHD, regardless of their seafood/fish intakes.

E. S. Eshak, H. Iso, K. Yamagishi, Y. Kokubo, I. Saito, H. Yatsuya, N. Sawada, M. Inoue, S. Tsugane

Am J Epidemiol. 2014;179(10):1173-1181

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