• Chayakrit Krittanawong, Ameesh Isath, Joshua Hahn, Zhen Wang, Bharat Narasimhan, Scott L Kaplin, Hani Jneid, Salim S Virani, and TangW H WilsonWHWDepartment of Cardiovascular Medicine, Heart and Vascular Institute, Cleveland Clinic, Ohio..
• The Michael E. DeBakey VA Medical Center, Houston, Texas; Section of Cardiology, Baylor College of Medicine, Houston, Texas. Electronic address: Chayakrit.Krittanawong@bcm.edu.
• Am. J. Med. 2021 Jun 1; 134 (6): 713-720.

AbstractStudies evaluating fish consumption and cardiovascular disease events have shown inconsistent results. We performed a systematic review of peer-reviewed publications from an extensive query of Ovid MEDLINE, Ovid Embase, Ovid Cochrane Database of Systematic Reviews, Scopus, and Web of Science from database inception to September 2020 for observational studies that reported the association between fish consumption and cardiovascular disease events. We identified and reviewed 24 studies related to fish consumption and the effect on cardiovascular outcomes. The study population included a total of 714,526 individuals and multiple cohorts from several countries. We found that nonfried fish consumption is probably associated with a reduced risk of overall cardiovascular disease events and myocardial infarction risk. In contrast, fried fish consumption is probably associated with an increased risk of overall cardiovascular disease events and myocardial infarction risk. No studies to date have shown any significant association between fish consumption and stroke. Our analysis suggests that fish consumption may reduce cardiovascular disease events, but fried fish consumption was associated with an increased risk of cardiovascular events.Copyright © 2021 Elsevier Inc. All rights reserved.

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