Fish (Oil) Consumption and Coronary Heart Disease

  • Daan Kromhout


The classic epidemiologic studies by Bang and Dyerberg carried out among Greenland Eskimos suggested that a high intake of N-3 polyunsaturated fatty acids through a high intake of marine foods is associated with a low mortality from coronary heart disease (1,2). Also the low mortality from coronary heart disease and the high fish intake in Japan is taken as evidence for the inverse relation between N-3 polyunsaturated fatty acids and coronary heart disease (3). It can, however, not be ruled out that confounding factors may explain the relation between fish intake and coronary heart disease. Therefore epidemiologic studies, both cross-cultural and within populations. are needed in which confounding factors are taken into account. In this paper the relation between fish consumption and coronary heart disease in between and within population studies will be reviewed. Finally recommendations for future research will be given.


Coronary Heart Disease Polyunsaturated Fatty Acid Fish Consumption Fish Intake Coronary Heart Disease Mortality 
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Copyright information

© Springer Science+Business Media New York 1989

Authors and Affiliations

  • Daan Kromhout
    • 1
  1. 1.Department of EpidemiologyNational Institute of Public Health and Environmental ProtectionBilthovenThe Netherlands

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