Fish and omega-3 fatty acid intake and risk of coronary heart disease in women
Fish and omega-3 fatty acid intake and risk of coronary heart disease in women
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DOI：
10.1001/jama.287.14.1815
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发表时间：
2002-04-10
影响因子：
120.7
通讯作者：
Manson, JE
中科院分区：
文献类型：
--
作者：
Hu, FB;Bronner, L;Manson, JE
背景 鱼类和欧米伽-3 脂肪酸的摄入量越高，男性患冠心病（CND）的风险就越低，但有关女性的数据却很有限。设计、地点和参与者 对参加护士健康研究的 84688 名女护士的膳食消费和随访数据进行比较，这些女护士的年龄在 34 岁至 59 岁之间，1980 年基线时未患心血管疾病和癌症，她们分别在 1980 年、1984 年、1986 年、1990 年和 1994 年填写了有效问卷。与很少吃鱼的女性相比
Context Higher consumption of fish and omega-3 fatty acids has been associated with a lower risk of coronary heart disease (CND) in men, but limited data are available regarding women.Objective To examine the association between fish and long-chain omega-3 fatty acid consumption and risk of CHD in women.Design, Setting, and Participants Dietary consumption and follow-up data from 84688 female nurses enrolled in the Nurses' Health Study, aged 34 to 59 years and free from cardiovascular disease and cancer at baseline in 1980, were compared from validated questionnaires completed in 1980, 1984, 1986, 1990, and 1994.Main Outcome Measures Incident nonfatal myocardial infarction and CHD deaths.Results During 16 years of follow-up, there were 1513 incident cases of CHID (484 CHD deaths and 1029 nonfatal myocardial infarctions). Compared with women who rarely ate fish (