The consumption of tuna or other broiled or baked fish is associated with a lower risk of stroke in the elderly, while eating fried fish or fish sandwiches is linked to a higher risk, according to an article in the January 24 issue of Archives of Internal Medicine, one of the JAMA/Archives journals.
"Cardiovascular diseases are the leading cause of death and disability in the elderly, who are the fastest-growing segment of the population," according to background information in the article. Results from studies of fish consumption and stroke risk are inconsistent, and none have focused on the elderly, in whom disease burden may be high. In addition, the effect of fish consumption on cardiovascular disease may depend on the type of fish consumed--broiled or baked fish as compared to fried fish or fish sandwiches.
Dariush Mozaffarian, M.D., M.P.H., from the Harvard School of Public Health, Boston, and colleagues examined the association between different types of fish meals and the risk of stroke in adults aged 65 years and older (average age = 72.7 years). Diet was assessed in 4,775 adults in 1989 – 1990 using a food questionnaire, which included how often, on average, patients consumed broiled or baked fish (including tuna), and fried fish or fish sandwiches. Participants were followed-up for 12 years.
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