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Fish consumption and ischemic stroke in southern Sweden
1Department of Public Health and Clinical Medicine, Umeå University, Umeå, Sweden. anna.oudin@envmed.umu.se
Nutrition Journal
|October 12, 2011
Summary
Consuming fat fish weekly may reduce stroke risk, while lean fish intake might increase stroke risk in women. This study highlights the complex relationship between fish consumption and stroke incidence.
Area of Science:
- Epidemiology
- Nutritional Science
- Cardiovascular Health
Background:
- Previous Swedish studies show inconsistent results on fish intake and stroke risk.
- This study investigates stroke risk associated with fish consumption in a southern Swedish cohort.
Purpose of the Study:
- To analyze the association between fish intake (fatty and lean) and the risk of ischemic stroke.
- To explore potential sex-specific differences in this relationship.
Main Methods:
- A population-based case-control study design was employed.
- Data from 2469 ischemic stroke cases and 2722 controls were analyzed using logistic regression.
- Fish intake was self-reported retrospectively.
Main Results:
- Increased fat fish intake (≥1/week) was associated with decreased stroke risk in both sexes (OR 0.69).
- Increased lean fish intake was linked to higher stroke risk in women (OR 1.63) but not in men (OR 0.97).
- Potential recall bias was considered as an explanation for lean fish findings in women.
Conclusions:
- Fat fish consumption appears protective against ischemic stroke.
- Lean fish intake may elevate stroke risk in women, warranting further investigation.
- The study underscores the nuanced relationship between different types of fish intake and stroke risk.
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