Fish consumption lowers incidence of ischaemic stroke
High weekly consumption of fatty or lean fish appears to lower the incidence of ischaemic stroke, according to a new study.
Over 18 years of follow-up, 753 stroke, 2,134 coronary heart disease and 540 cardiovascular disease (CVD) mortality events were recorded. No fish consumption was reported in 7.6 percent (n=2,593) of the 34,033 participants. Median fish intake in consumers was 57.9 g per week, majority of which were lean fish.
The incidence of total stroke was nonsignificantly lower in participants with any fish consumption (adjusted hazard ratio [HR], 0.93; 95 percent CI, 0.82–1.05). The same was true for CVD mortality (adjusted HR, 0.96; 0.83–1.11).
Categorizing the participants according to portions consumed per week did not change the effect of fish consumption on total stroke (<1 portion: adjusted HR, 0.93; 0.82–1.06; ≥1 portion; adjusted HR, 0.91; 0.79–1.05) and CVD mortality (<1 portion: adjusted HR, 0.97; 0.83–1.12; ≥1 portion: adjusted HR, 0.94; 0.80–1.10).
Consumption of ≥1 portion of fish per week led to lower risks of total stroke compared with no consumption, and the association was stronger with fatty (adjusted HR, 0.64; 0.45–0.92) than lean (adjusted HR, 0.92; 0.79–1.07) fish.
The opposite trend was observed for the risk of ischaemic stroke, which was significantly lower for ≥1 portion per week consumption of lean fish (adjusted HR, 0.70; 0.57–0.86) and nonsignficiantly lower for fatty fish (adjusted HR, 0.63; 0.39–1.02).
CVD mortality remained nonsignificantly lower in participants with ≥1 portion per week consumption of fatty (adjusted HR, 0.88; 0.61–1.27) and lean (adjusted HR, 1.13; 0.94–1.34) fish.