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Compared with women who rarely ate fish (less than once per month), the risk for CHD death was 21%, 29%, 31%, and 34% lower for fish consumption 1 to 3 times per month, once per week, 2 to 4 times per week, and >5 times per week, respectively (P for trend=0.001). hydrogenated oils Comparing the extreme quintiles of fish intake, the reduction in risk for CHD deaths seemed to be stronger for CHD hydrogenated oils death than for nonfatal MI (RR 0.55 versus 0.73). Some studies have not reported a beneficial association of fish consumption and CHD mortality. In the Health Professionals’ Follow-up Study,11 no significant association was observed between fish intake (and omega-3 fatty acids) and risk of any CHD (ie, fatal coronary disease including sudden death, nonfatal MI, coronary artery bypass grafting, or angioplasty). Likewise, the US Physicians’ Health Study did not show an association between fish consumption (or omega-3 fatty acid intake) and reduced risk of total MI, nonsudden cardiac death, or total cardiovascular mortality.12
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