“Ecologic/cross-sectional and case-control studies have generally shown an inverse association between consumption of fish and fish oils and stroke risk. Results from five prospective studies have been less consistent, with one showing no association, one showing a possible inverse association, and three demonstrating a significantly inverse association.”

“Consumption of fish several times per week reduces the risk of thrombotic stroke but does not increase the risk of hemorrhagic stroke.”



“Fish consumption was independently, significantly, and inversely associated with mortality from all causes, ischemic heart disease, and stroke in both sexes.” The statistics for these associations are p<0.001, 0.01<p<0.001, and 0.05<p<0.001, respectively.


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