Seafood ChoiCeS

Seafood Choices: Balancing Benefits and Risks
http://www.nap.edu/catalog/11762.html
0 SEAFOOD ChOICES
were 0.93 (95% CI 0.70-1.23), 1.11 (95% CI 0.85-1.46), 1.10 (95% CI
0.84-1.45), and 1.44 (95% CI 1.12-1.86), respectively (p for trend=0.001).
The corresponding adjusted hazard rate ratios were 0.86 (95% CI 0.65-
1.15), 1.08 (95% CI 0.82-1.42), 1.01 (95% CI 0.77-1.34), and 1.34 (95%
CI 1.02-1.76) (p for trend = 0.006). In conclusion, there was no association
between n-3 fatty acid intake from fish and a reduction in risk of atrial fibrillation
or flutter. Surprisingly, the risk was significantly higher at increased
EPA/DHA intake. The authors, however, were unable to exclude the possibility
of residual confounding caused by a lack of information on intake
of fish-oil supplements.
Fibrinogen
Other Cardiovascular Indicators
Balk et al. (2004) found no consistent effect of EPA/DHA on fibrinogen
levels, and the studies reviewed were equally divided among those showing
increases, no change, or decreases in fibrinogen levels compared to controls.
Most of the study results were not significant. However, for those that
did show statistically significant differences between omega-3 treatment
and controls, three showed decreases ranging from 5–20 percent, and one
showed an increase of 11 percent in fibrinogen levels. Cobiac et al. (1991)
reported that seafood consumption may be associated with a small decrease
in fibrinogen level (change = 0.15±0.12), which was significantly different
than the change in the controls (p