Impact of fish intake on dyslipidemia likelihood by cooking method: Results from the Hellenic National Nutrition and Health Survey

Abstract

Nutritional guidelines emphasize fish consumption due to its reported health benefits, although the potential differential effects based on the cooking method used have not been well investigated. Hypothesizing that fish consumption and preparation method may affect lipid concentrations, we aimed to examine fish consumption per dietary guidelines adherence and assess the association between fish intake and dyslipidemia likelihood in Greek adults. Fish consumers were identified using 24-hour recalls and a validated Food Propensity Questionnaire from 3742 adults (aged ≥19 years, 59.3% females). Dyslipidemia likelihood was estimated using adjusted logistic regression models, for total intake, and for nonfried and fried-fish consumers. Prevalence of fish consumers was 17.9% (n = 668), and 20.8% (n = 139) reported frying it. Based on the Food Propensity Questionnaire, and in combination with the two 24-hour recalls, 67.7% of fish consumers and 66.9% of fried-fish consumers consumed it less than once per month, resulting in a median weekly intake of 23.7 (13.7, 56.7) g and 26.2 (15.0, 70.4) g, respectively. For each gram of total fish intake, the odds of dyslipidemia decreased by 3% but consuming fried fish 1 to 3 times /month compared to <1 per month, increased the odds by 3.6% (odds ratio, 3.6; 95% confidence interval, 1.19–10.70). Greek adults do not adhere to the dietary guidelines for fish consumption in terms of weekly intake and a large proportion consume it fried. Both factors may lead to a further increased likelihood of dyslipidemia and not to a protective effect. Public health educational awareness programs are required to increase the frequency of fish consumption, with emphasis given on cooking methods.