Fish Consumption Is Associated with Lower Cerebrovascular Risk

Fish consumption and long-chain ω-3 fatty acid intake are associated with lower coronary heart disease risk. In a systematic review and meta-analysis, investigators assessed whether such an association also exists for cerebrovascular disease (defined as ischemic or hemorrhagic stroke, or transient ischemic attack).

In 21 prospective cohort studies that involved 675,000 participants, researchers assessed fish consumption and cerebrovascular risk. Compared with weekly consumption of ≤1 servings of fish, consumption of 2 to 4 servings was associated with 6% lower risk for cerebrovascular disease, and consumption of ≥5 servings was associated with 12% lower risk; both differences were significant. In contrast, analysis of 14 prospective cohort s…