This meta-analysis indicates that consumption of fish two to four times a week compared with once a week or less was significantly associated with a modest reduction in the risk of stroke.
Note that the study also found that dietary supplementation with long chain omega-3 fatty acids did not reduce stroke risk.
Eating fish appears to be associated with a small but significant decrease in the risk of cerebrovascular events, a meta-analysis showed.
In observational cohort studies, eating at least two servings of fish each week was associated with a 6% to 12% relative reduction in the risk of cerebrovascular events compared with eating one or fewer servings, according to Oscar Franco, MD, PhD, of the University of Cambridge in England, and colleagues.
However, consumption of long-chain omega-3 fatty acids in observational studies -- measured in the blood and through self-reported dietary intake -- and omega-3 supplementation in randomized trials were not related to risk of events, the researchers reported online in BMJ.
"These findings therefore suggest that single nutrients may have limited effects on chronic disease outside of their original food sources," they wrote.
"The beneficial effect of fish intake on cerebrovascular risk might be mediated through a complex interplay among a wide range of nutrients commonly found in fish," they wrote, noting that vitamins D and B complex, essential amino acids, and trace elements could have positive effects.
Alternatively, they speculated, people who eat more fish may be displacing unhealthier foods like red meat. Greater fish consumption also could be a marker of an overall healthier diet and higher socioeconomic status, both of which are likely related to a lower risk for cerebrovascular events.
31/10/2012 : By Todd Neale / MedPage Today.
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