Positive Health Online

Abstract

SKERRETT and HENNEKENS, Harvard Health Publications, Harvard Medical School, Boston, MA, USA, have reviewed (35 references) the consumption of fish and fish oil and the risk for stroke.

Background

Consumption of fish and fish oil has long been associated with a decreased risk for stroke.

Methodology

Results

Cross-sectional and case-control studies have generally shown an inverse association between the consumption of fish and fish oil and the incidence of stroke. Results from prospective studies have been less consistent, with one study showing no association, one showing a possible inverse association, and three showing a significant inverse association. A significant decrease of thrombotic stroke was found among women who ate fish at least twice a week as compared to those who ate fish less than once a month. No association was found in the same study between consumption of fish and risk for haemorrhagic stroke.

Conclusion

These data support the finding that eating fish three times a week reduces the risk of thrombotic stroke.

References

Skerret PJ, Hennekens CH. Consumption of fish and fish oils and decreased risk of stroke. Preventive Cardiology 6 (1): 38-41, Winter 2003.

Comment

These results are highly interesting and may have immense impact if consumption of fish and fish oil could decrease the risk of thrombotic stroke.