Types of fish consumption differ across socioeconomic strata and impact differently on plasma fish-based omega-3 fatty acids: a cross-sectional study.
Yinjie ZhuJochen O MierauIneke J RiphagenM Rebecca Heiner-FokkemaLouise H DekkerGerjan J NavisStephan J L BakkerPublished in: European journal of nutrition (2023)
Lower SEP was associated with a lower total intake of fish, and of oily and lean fish, but with higher intake of fried fish. Fried fish was not associated with the fish-based EPA and DHA in plasma. Hence, SEP-related differences in fish consumption are both quantitative and qualitative.