Lucinda J Black1, Yun Zhao2, Yee Cheng Peng2, Jill L Sherriff2, Robyn M Lucas3,4, Ingrid van der Mei5, Gavin Pereira2. 1. School of Public Health, Curtin University, Bentley, WA, 6102, Australia. lucinda.black@curtin.edu.au. 2. School of Public Health, Curtin University, Bentley, WA, 6102, Australia. 3. National Centre for Epidemiology and Population Health, The Australian National University, Canberra, ACT, 1200, Australia. 4. Centre for Ophthalmology and Visual Science, University of Western Australia, Perth, WA, 6009, Australia. 5. Menzies Institute for Medical Research, University of Tasmania, Hobart, TAS, Australia.
Abstract
BACKGROUND/ OBJECTIVES: The evidence for diet as a risk factor for multiple sclerosis (MS) is inconclusive. We examined the associations between fish consumption and risk of a first clinical diagnosis of central nervous system demyelination (FCD), a common precursor to MS. METHODS: The 2003-2006 Ausimmune Study was a case-control study examining environmental risk factors for FCD, with participants recruited from four regions of Australia and matched on age, sex, and study region. Dietary intake data were collected using a food frequency questionnaire. We used conditional logistic regression models to test associations between fish consumption (total, tinned, grilled, and fried) and risk of FCD (249 cases and 438 controls), adjusting for history of infectious mononucleosis, smoking, serum 25-hydroxyvitamin D concentrations, socio-economic status, omega-3 supplement use, dietary under-reporting, and total energy intake. RESULTS: Higher total fish consumption (per 30 g/day, equivalent to two serves/week) was associated with an 18% reduced risk of FCD (AOR 0.82; 95% CI 0.70, 0.97). While we found no statistically significant associations between grilled and fried fish consumption and risk of FCD, higher tinned fish consumption (per 30 g/day) was associated with a 41% reduced risk of FCD (AOR 0.59; 95% CI 0.39, 0.89). CONCLUSIONS: Tinned fish is predominantly oily, whereas grilled and fried fish are likely to be a combination of oily and white types. Oily fish is high in vitamin D and very long chain polyunsaturated omega-3 fatty acids, both of which may be beneficial in relation to MS.
BACKGROUND/ OBJECTIVES: The evidence for diet as a risk factor for multiple sclerosis (MS) is inconclusive. We examined the associations between fish consumption and risk of a first clinical diagnosis of central nervous system demyelination (FCD), a common precursor to MS. METHODS: The 2003-2006 Ausimmune Study was a case-control study examining environmental risk factors for FCD, with participants recruited from four regions of Australia and matched on age, sex, and study region. Dietary intake data were collected using a food frequency questionnaire. We used conditional logistic regression models to test associations between fish consumption (total, tinned, grilled, and fried) and risk of FCD (249 cases and 438 controls), adjusting for history of infectious mononucleosis, smoking, serum 25-hydroxyvitamin D concentrations, socio-economic status, omega-3 supplement use, dietary under-reporting, and total energy intake. RESULTS: Higher total fish consumption (per 30 g/day, equivalent to two serves/week) was associated with an 18% reduced risk of FCD (AOR 0.82; 95% CI 0.70, 0.97). While we found no statistically significant associations between grilled and fried fish consumption and risk of FCD, higher tinned fish consumption (per 30 g/day) was associated with a 41% reduced risk of FCD (AOR 0.59; 95% CI 0.39, 0.89). CONCLUSIONS: Tinned fish is predominantly oily, whereas grilled and fried fish are likely to be a combination of oily and white types. Oily fish is high in vitamin D and very long chain polyunsaturated omega-3 fatty acids, both of which may be beneficial in relation to MS.
Authors: Jerry Liu; Jayashree Arcot; Judy Cunningham; Heather Greenfield; James Hsu; David Padula; Norbert Strobel; David R Fraser Journal: Asia Pac J Clin Nutr Date: 2015 Impact factor: 1.662
Authors: Daniele Mandia; Ottavia E Ferraro; Guido Nosari; Cristina Montomoli; Elisabetta Zardini; Roberto Bergamaschi Journal: Int J Environ Res Public Health Date: 2014-06-19 Impact factor: 3.390