Ruoling Chen
Wellbeing University of Wolverhampton, UK
Title: ASSOCIATION BETWEEN FISH CONSUMPTION AND RISK OF DEMENTIA: A SYSTEMATIC WORLDWIDE LITERATURE REVIEW AND A NEW STUDY FROM CHINA
Biography
Biography: Ruoling Chen
Abstract
The aim of this presentation is to assess the association of eating fish with risk of dementia by a systematic literature review and a new study. We examined a random sample of 6981 participants aged >=60 years in China for health survey in 2007-2011. After adjustment for age, sex, province, urban-rural areas, education, smoking and stroke, odds ratio (OR) for dementia in 5453 participants (dementia rate 4.33%) who had any fish consumption over the past 2 years was 0.73 (95%CI 0.64-0.99) in comparison to 1528 never eating fish (dementia rate 5.89%). Adjusted OR was 0.79 (0.49-1.29) in participants eating fish once a week, 0.59 (0.38-0.90) in eating fish more than twice a week, and 0.76 (0.55-1.04) in eating >= daily. Searching Medline and 4 other electronic databases up to February 2016 we identified and 11 articles for review. Two of 11 articles did not include data on the association, while 9 others included 15 studied populations; 4 demonstrated a significant association of fish eating (or high verse low consumptions) with reduced risk of dementia (around 20% to 66%), 9 showed a non-statistically reduced risk, and 2 exhibited no association (or increased risk). Pooled data from 16 studied populations, including the older Chinese showed a relative risk (RR) of dementia in people eating, fishing was 0.80 (0.73-0.87). Pooled dose-response data showed a RR of 0.85 (0.73-0.98), 0.79 (0.72-0.86) and 0.73 (0.59-0.92) from low, middle to high consumption of fish. Increasing fish consumption in the population may help prevent dementia in the world.