Fish Containing N-3 Fatty Acids Reduce Risk of Atrial Fibrillation

Medical abstract

Intake of fatty fish containing N-3 fatty acids reduces the risk of atrial fibrillation (AF), but fish sandwiches or fried fish are not protective, according to the results of a prospective, population-based cohort study published in the July 27 issue of Circulation.

"AF is the most common arrhythmia in clinical practice and is particularly common in the elderly," write Dariush Mozaffarian, MD, MPH, from Brigham and Women's Hospital and Harvard Medical School in Boston, Massachusetts, and colleagues.

"Although effects of fish intake, including potential antiarrhythmic effects, may favorably influence risk of AF, relationships between fish intake and AF incidence have not been evaluated."

The investigators determined dietary intake at baseline in 1989 and 1990 in 4,815 adults 65 years of age or older. Plasma phospholipid long-chain N-3 fatty acids were correlated with consumption of tuna and other broiled or baked fish, but not with consumption of fried fish or fish sandwiches. Using hospital discharge records and annual electrocardiograms (ECGs), the investigators determined AF incidence prospectively.

"Among elderly adults, consumption of tuna or other broiled or baked fish, but not fried fish or fish sandwiches, is associated with lower incidence of AF. Fish intake may influence risk of this common cardiac arrhythmia," the authors write. "Confirmation of these findings in other studies and evaluation of potential mechanisms of effect, such as effects on blood pressure, left ventricular diastolic function, systemic inflammation, or direct antiarrhythmic effects, are indicated."

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