broiled or baked fish reduce stroke

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Hi Friends! New study! may i post please:

Fish Consumption and Stroke Risk in Elderly Individuals

The Cardiovascular Health Study

Dariush Mozaffarian, MD, MPH; W. T. Longstreth, Jr, MD; Rozenn N.

Lemaitre, PhD, MPH; Teri A. Manolio, MD, PhD; H. Kuller, MD,

DrPH; L. Burke, MD, MS; S. Siscovick, MD, MPH

Arch Intern Med. 2005;165:200-206.

Background Associations between fish consumption and stroke risk have

been inconsistent, possibly because of the differences in types of

fish meals consumed. Additionally, such relationships have not been

specifically evaluated in the elderly, in whom disease burden may be

high and diet less influential.

Methods Among 4775 adults 65 years or older (range, 65-98 years) and

free of known cerebrovascular disease at baseline in 1989-1990, usual

dietary intake was assessed using a food frequency questionnaire. In a

subset, consumption of tuna or other broiled or baked fish, but not

fried fish or fish sandwiches (fish burgers), correlated with plasma

phospholipid long-chain n-3 fatty acid levels. Incident strokes were

prospectively ascertained.

Results During 12 years of follow-up, participants experienced 626

incident strokes, including 529 ischemic strokes. In multivariate

analyses, tuna/other fish consumption was inversely associated with

total stroke (P = .04) and ischemic stroke (P = .02), with 27% lower

risk of ischemic stroke with an intake of 1 to 4 times per week

(hazard ratio

---

, 0.73; 95% confidence interval [CI], 0.55-0.98) and

30% lower risk with intake of 5 or more times per week (HR, 0.70; 95%

CI, 0.50-0.99) compared with an intake of less than once per month. In

contrast, fried fish/fish sandwich consumption was positively

associated with total stroke (P = .006) and ischemic stroke (P =

..003), with a 44% higher risk of ischemic stroke with consumption of

more than once per week (HR, 1.44; 95% CI, 1.12-1.85) compared with

consumption of less than once per month. Fish consumption was not

associated with hemorrhagic stroke.

Conclusions Among elderly individuals, consumption of tuna or other

broiled or baked fish is associated with lower risk of ischemic

stroke, while intake of fried fish or fish sandwiches is associated

with higher risk. These results suggest that fish consumption may

influence stroke risk late in life; potential mechanisms and alternate

explanations warrant further study.

http://archinte.ama-assn.org/cgi/content/short/165/2/200