Fish Consumption and the Risk of Stroke

Tilman Kühn*

*Corresponding author for this work

Research output: Contribution to journalReview articlepeer-review

Abstract

The early observation of a low prevalence of coronary heart disease and a high prevalence of hemorrhagic stroke in Inuit populations was attributed to a high habitual intake of seafood and marine-derived n-3 fatty acids leading to reduced platelet aggregation. Subsequent research in populations worldwide revealed that habitual fish intake may protect against ischemic stroke, and possibly even hemorrhagic stroke. Comprehensive meta-analyses of observational studies have recently suggested a benefit of fish consumption in the primary prevention of stroke for women, but not for men. However, the reason for potential heterogeneity by gender is largely unclear. Evidence from randomized trials is not available, and the role of fish consumption in the secondary prevention of stroke remains to be elucidated. Although recommendations to eat fish at least once or twice per week still seem reasonable from a health perspective, environmental issues related to declining fish stocks worldwide need to be considered.

Original languageEnglish
Pages (from-to)94-101
Number of pages8
JournalCurrent Nutrition Reports
Volume3
Issue number2
DOIs
Publication statusPublished - 12 Mar 2014
Externally publishedYes

Keywords

  • Fish consumption
  • Hemorrhagic stroke
  • Ischemic stroke
  • n-3 fatty acids
  • Stroke

ASJC Scopus subject areas

  • Food Science
  • Nutrition and Dietetics

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