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Fish Consumption and the Prevalence of Obesity, Type 2 Diabetes, and Hypertension among Women of Childbearing Age: Analysis of 2003–2006 NHANES Data
Author(s) -
Jones Samira S,
Greenwood MRC,
ZidenbergCherr Sheri
Publication year - 2010
Publication title -
the faseb journal
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 1.709
H-Index - 277
eISSN - 1530-6860
pISSN - 0892-6638
DOI - 10.1096/fasebj.24.1_supplement.562.12
Subject(s) - type 2 diabetes , diabetes mellitus , medicine , national health and nutrition examination survey , obesity , insulin resistance , fish <actinopterygii> , gerontology , environmental health , demography , endocrinology , biology , population , fishery , sociology
Omega 3 fatty acids, docosahexanoic acid (DHA) and eicosapentanoic acid (EPA), found in fish reduces the risk of cardiovascular disease, insulin resistance, and high blood pressure (BP) in adults. However, data presenting the relationship between these chronic diseases and fish intake status among women of childbearing age (WOC), is lacking. A secondary data analysis of the 2003–2006 NHANES dataset was conducted to assess the relationship between fish consumption and the likelihood of obesity, type 2 diabetes, and hypertension among WOC using food frequency questionnaire and clinical laboratory data. Approximately 12% of WOC were ‘ high ’ fish consumers (> 4 times/mo.). High fish consuming WOC were two times less likely to have high BP (>120/80 mmHg) than other moderate (1 – 4 times/mo) and low ( ≥ 1 times/mo) fish consuming WOC after controlling for age, income, and education. However, a negative relationship was observed for high fish consuming WOC and type 2 diabetes (HbA1c > 6.5%) with a 21% higher likelihood compared to the other WOC. High fish consuming non‐Hispanic Black (NHB) women were less likely to have type 2 diabetes than their NHB female counterparts. Results indicate the need for targeted fish consumption education strategies for WOC, specifically ethnic groups, to emphasize the relationships and effects of fish intake and health status. Supported in part by the UC Davis, Department of Nutrition. Grant Funding Source : UC Davis Department of Nutrition