Fish Consumption May Reduce Stroke Risk

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Fish Consumption May Reduce Stroke Risk

Stroke is the third-leading cause of death in women in the United States. High levels of fish consumption have been associated with a reduced risk of coronary heart disease and related complications.

A study of 6,299 Caucasian and African American men and women (aged 45 to 74) examined the relationship between fish consumption (eating fish one or more times per week) and the risk of stroke.

Caucasian and African American women who consumed fish regularly had significantly lower stroke incidence than those who never consumed fish. Caucasian women who consumed fish more than once a week had a risk of stroke only about half that of women who never consumed fish. The risk in African American women and men decreased dramatically with any fish consumption as opposed to none. These effects persisted after controlling for numerous other stroke risk variables, including alcohol intake, physical activity and education. No significant association of frequency of fish consumption with stroke risk was seen in Caucasian men.

These findings provide further evidence that eating fish may help protect against heart disease and the risk of stroke.

Gillum RF, Mussolino ME, Madans JH. The relationship between fish consumption and stroke incidence: the NHANES I epidemiologic follow-up study. Archives of Internal Medicine, 1996;156, pp537-42.