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Yan H, Sun X, Wu Y, Ge B, Wang W, Liu X, Pan C, Ning F, Pang Z, Zhang D. Association of seafood consumption with cardiovascular disease among adults in Qingdao, China. Nutr Metab Cardiovasc Dis 2024; 34:651-660. [PMID: 38161129 DOI: 10.1016/j.numecd.2023.11.003] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Submit a Manuscript] [Subscribe] [Scholar Register] [Received: 06/15/2023] [Revised: 10/18/2023] [Accepted: 11/09/2023] [Indexed: 01/03/2024]
Abstract
BACKGROUND AND AIMS The relationship between seafood consumption and cardiovascular disease (CVD) is controversial, and studies have not considered competing risk events. Our study examined the association between a full range of seafood consumption and CVD incidence and mortality based on the Qingdao Diabetes Prevention Program. METHODS AND RESULTS We followed up 5285 participants without CVD at baseline until December 31, 2021. CVD cases and deaths were identified through record linkage with the Qingdao CVD Surveillance System and the Qingdao Death Surveillance System, respectively. Information on seafood consumption was obtained using a food frequency questionnaire. We used the Cox proportional hazard model and the competing risk model to evaluate the association between all types of seafood consumption and CVD incidence and mortality. During a median follow-up of 11.4 years, 122 CVD cases and 75 deaths occurred. After adjustment for potential confounders, compared with nonconsumers, seafood consumption of 300-500 and > 500 g/week was associated with a lower risk of CVD incidence [hazards ratio and 95 % confidence interval (CI): 0.54 (0.29-0.99) and 0.49 (0.26-0.91), respectively]. However, seafood consumption of >500 g/week had a significantly lower risk of CVD mortality [subdistribution hazard ratio and 95 % CI: 0.40 (0.17-0.95)], but it was insignificant in other groups. CONCLUSION Seafood consumption of 300-500 g/week and >500 g/week was associated with a lower CVD incidence and mortality. Our findings provide evidence of the recommendations of the 2022 Dietary Guidelines for Chinese residents and may guide the promotion of strategies for CVD prevention.
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Affiliation(s)
- Hongxuan Yan
- Department of Epidemiology and Health Statistics, Public Health College, Qingdao University, Qingdao, Shandong, 266021, China
| | - Xiaohui Sun
- Qingdao Centers for Disease Control and Prevention, Qingdao, Shandong, 266033, China
| | - Yili Wu
- Department of Epidemiology and Health Statistics, Public Health College, Qingdao University, Qingdao, Shandong, 266021, China
| | - Bing Ge
- Qingdao Centers for Disease Control and Prevention, Qingdao, Shandong, 266033, China
| | - Weijing Wang
- Department of Epidemiology and Health Statistics, Public Health College, Qingdao University, Qingdao, Shandong, 266021, China
| | - Xiao Liu
- Department of Epidemiology and Health Statistics, Public Health College, Qingdao University, Qingdao, Shandong, 266021, China
| | - Chi Pan
- Department of Epidemiology and Health Statistics, Public Health College, Qingdao University, Qingdao, Shandong, 266021, China
| | - Feng Ning
- Department of Epidemiology and Health Statistics, Public Health College, Qingdao University, Qingdao, Shandong, 266021, China; Qingdao Centers for Disease Control and Prevention, Qingdao, Shandong, 266033, China.
| | - Zengchang Pang
- Qingdao Centers for Disease Control and Prevention, Qingdao, Shandong, 266033, China
| | - Dongfeng Zhang
- Department of Epidemiology and Health Statistics, Public Health College, Qingdao University, Qingdao, Shandong, 266021, China.
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Hyun J, Kang SI, Lee SW, Amarasiri RPGSK, Nagahawatta DP, Roh Y, Wang L, Ryu B, Jeon YJ. Exploring the Potential of Olive Flounder Processing By-Products as a Source of Functional Ingredients for Muscle Enhancement. Antioxidants (Basel) 2023; 12:1755. [PMID: 37760060 PMCID: PMC10526038 DOI: 10.3390/antiox12091755] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/21/2023] [Revised: 09/06/2023] [Accepted: 09/11/2023] [Indexed: 09/29/2023] Open
Abstract
Olive flounder (OF) is a widely aqua-cultivated and recognized socioeconomic resource in Korea. However, more than 50% of by-products are generated when processing one OF, and there is no proper way to utilize them. With rising awareness and interest in eco-friendly bio-materialization recycling, this research investigates the potential of enzymatic hydrolysis of OF by-products (OFB) to produce functional ingredients. Various enzymatic hydrolysates of OFB (OFBEs) were generated using 11 commercial enzymes. Among them, Prozyme 2000P-assisted OFBE (OFBP) exhibited the highest protein content and yield, as well as low molecularization. The muscle regenerative potential of OFBEs was evaluated using C2C12 myoblasts, revealing that OFBP positively regulated myoblast differentiation. In an in vitro Dex-induced myotube atrophy model, OFBP protected against muscle atrophy and restored myotube differentiation and Dex-induced reactive oxygen species (ROS) production. Furthermore, zebrafish treated with OFBEs showed improved locomotor activity and body weight, with OFBP exhibiting outstanding restoration in the Dex-induced muscle atrophy zebrafish in vivo model. In conclusion, OFBEs, particularly OFBP, produce hydrolysates with enhanced physiological usability and muscle regenerative potential. Further research on its industrial application and mechanistic insights is needed to realize its potential as a high-quality protein food ingredient derived from OF processing by-products.
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Affiliation(s)
- Jimin Hyun
- Department of Marine Life Sciences, Jeju National University, Jeju 63243, Republic of Korea; (J.H.)
| | - Sang-In Kang
- Seafood Research Center, Silla University, Busan 49277, Republic of Korea;
| | - Sang-Woon Lee
- Department of Marine Life Sciences, Jeju National University, Jeju 63243, Republic of Korea; (J.H.)
| | - R. P. G. S. K. Amarasiri
- Department of Marine Life Sciences, Jeju National University, Jeju 63243, Republic of Korea; (J.H.)
| | - D. P. Nagahawatta
- Department of Marine Life Sciences, Jeju National University, Jeju 63243, Republic of Korea; (J.H.)
| | - Yujin Roh
- Department of Marine Life Sciences, Jeju National University, Jeju 63243, Republic of Korea; (J.H.)
| | - Lei Wang
- College of Food Science and Engineering, Ocean University of China, Qingdao 266003, China
| | - Bomi Ryu
- Department of Food Science and Nutrition, Pukyong National University, Busan 48513, Republic of Korea
| | - You-Jin Jeon
- Department of Marine Life Sciences, Jeju National University, Jeju 63243, Republic of Korea; (J.H.)
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