The DOI matches its Crossref record, with a small difference in title or year; 27 of the 27 references it cites were found in a registry or an index.
Fish Consumption and Incidence of Stroke: A Meta-Analysis of Cohort Studies
Abstract
Background and Purpose— Results from observational studies on fish consumption and risk of stroke are inconsistent. We quantitatively assessed the relationship between fish intake and incidence of stroke using a meta-analysis of cohort studies. Methods— We searched the Medline and Embase databases (1966 through October 2003) and identified 9 independent cohorts (from 8 studies) that provided a relative risk (RR) and corresponding 95% CI for total or any type of stroke in relation to fish consumption. Pooled RR and 95% CI of stroke were estimated by variance-based meta-analysis. Results— Compared with those who never consumed fish or ate fish less than once per month, the pooled RRs for total stroke were 0.91 (95% CI, 0.79 to 1.06) for individuals with fish intake 1 to 3 times per month, 0.87 (95% CI, 0.77 to 0.98) for once per week, 0.82 (95% CI, 0.72 to 0.94) for 2 to 4 times per week, and 0.69 (95% CI, 0.54 to 0.88) for ≥5 times per week ( P for trend=0.06). In stratified analyses of 3 large cohort studies with data on stroke subtypes, the pooled RRs across 5 categories of fish intake were 1.0, 0.69 (95% CI, 0.48 to 0.99), 0.68 (95% CI, 0.52 to 0.88), 0.66 (95% CI, 0.51 to 0.87), and 0.65 (95% CI, 0.46 to 0.93) for ischemic stroke ( P for trend=0.24); and 1.0, 1.47 (95% CI, 0.81 to 2.69), 1.21 (95% CI, 0.78 to 1.85), 0.89 (95% CI, 0.56 to 1.40), and 0.80 (95% CI, 0.44 to 1.47) for hemorrhagic stroke ( P for trend=0.31). Conclusions— These results suggest that intake of fish is inversely related to risk of stroke, particularly ischemic stroke. Fish consumption as seldom as 1 to 3 times per month may protect against the incidence of ischemic stroke.
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“They do not have an impact on serum cholesterol levels, but have been shown to reduce CHD mortality and to a lesser extent stroke mortality.271,282”
From European Guidelines on cardiovascular disease prevention in clinical practice (version 2012) (2012) · cites this paper as [282]
In the citing paper
“Another meta-analysis showed that eating fish 2-4 times a week reduced the risk of stroke by 18% (RR 0.82, 95% CI 0.72 -0.94) compared with eating fish less than once a month.282”
From European Guidelines on cardiovascular disease prevention in clinical practice (version 2012) (2012) · cites this paper as [282]
In the citing paper
“A meta-analysis of 11 eligible studies and 13 cohorts (n = 222,364) found that fish consumption was inversely associated with CVD and may even reduce mortality due to CVD (50,51).”
From Trimethylamine N -Oxide, the Microbiome, and Heart and Kidney Disease (2017) · cites this paper as [50]
In the citing paper
“Consistent with these physiological benefits, habitual fish consumption is associated with lower incidence of CHD and ischemic stroke, especially risk of cardiac death (Figure 1), among generally healthy populations.39,47,48”
From Components of a Cardioprotective Diet: New Insights (2011) · cites this paper as [47]
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“However, the effects of modest fish consumption (eg, 1–2 servings/wk) on other CVD events, such as nonfatal myocardial infarction or nonischemic strokes, have been less consistent (4, 6, 7).”
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Risk‐Benefit Analysis of Seafood Consumption: A Review
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“Recent evidence demonstrates compelling health benefits of fish consumption [1, 2].”
BackgroundUpdate on cardiometabolic health effects of ω-3 fatty acids
Kromhout, D., & de Goede, J. (2013) · Current Opinion in Lipidology · doi:10.1097/mol.0000000000000041 · Cited by 104
“These results were in accord with those of a meta-analysis of eight cohort studies published in 2004 [23].”
ResultCurrent Clinical Applications of Ω‐6 and Ω‐3 Fatty Acids
Lee, S., Gura, K. M., Kim, S., Arsenault, D. A., Bistrian, B. R., & Puder, M. (2006) · Nutrition in Clinical Practice · doi:10.1177/0115426506021004323 · Cited by 100
Encapsulation of New Active Ingredients
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Omega-3 polyunsaturated fatty acids for cardiovascular diseases: present, past and future
Watanabe, Y., & Tatsuno, I. (2017) · Expert Review of Clinical Pharmacology · doi:10.1080/17512433.2017.1333902 · Cited by 95
“Meta-analyses of relatively large, prospective cohort studies [87,88] showed that fish oil intake did not correlate with the incidence of hemorrhagic stroke, but correlated inversely with the incidence of ischemic stroke in subjects receiving a moderate dose of fish oil.”
BackgroundYamagata, K. (2017) · Lipids in Health and Disease · doi:10.1186/s12944-017-0514-6 · Cited by 97
Association of Nutritional Factors with Hearing Loss
Jung, S. Y., Kim, S. H., & Yeo, S. G. (2019) · Nutrients · doi:10.3390/nu11020307 · Cited by 89
MICROENCAPSULATION AND FUNCTIONAL BIOACTIVE FOODS
Onwulata, C. I. (2012) · Journal of Food Processing and Preservation · doi:10.1111/j.1745-4549.2012.00680.x · Cited by 88
Docosahexaenoic acid: brain accretion and roles in neuroprotection after brain hypoxia and ischemia
Mayurasakorn, K., Williams, J. J., Ten, V. S., & Deckelbaum, R. J. (2010) · Current Opinion in Clinical Nutrition & Metabolic Care · doi:10.1097/mco.0b013e328342cba5 · Cited by 82
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“A meta -analysis posits that moderate fish consumption can act as a preventative measure against ischemic stroke (He et al., 2004).”
BackgroundRecent Advances in Preventive Cardiology and Lifestyle Medicine
Franklin, B. A., & Cushman, M. (2011) · Circulation · doi:10.1161/circulationaha.110.981613 · Cited by 82
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“This is contrary to the meta-analyses by He et al.(1) and Bouzan et al.”
Mori, T. A. (2014) · Food & Function · doi:10.1039/c4fo00393d · Cited by 81
Dietary n-3 PUFA and CVD: a review of the evidence
Mori, T. A. (2013) · Proceedings of The Nutrition Society · doi:10.1017/s0029665113003583 · Cited by 77
“fatal and total CHD He et al.((28)) stroke, particularly ischaemic stroke Xun et al.”
BackgroundFish Consumption and Stroke Risk: A Meta-Analysis of Prospective Cohort Studies
Zhao, W., Tang, H., Yang, X., Luo, X., Wang, X., Shao, C., & He, J. (2018) · Journal of Stroke and Cerebrovascular Diseases · doi:10.1016/j.jstrokecerebrovasdis.2018.10.036 · Cited by 72
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“A protective effect of fish and LCn3FA consumption on stroke risk was also suggested from some recent meta-analyses [2,3].”
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“If no description of portion size was reported, we deemed it to be 105 grams per serving [21].”
BackgroundContaminants in Fish: Risk-Benefit Considerations
Costa, L. G. (2007) · Archives of Industrial Hygiene and Toxicology · doi:10.2478/v10004-007-0025-3 · Cited by 68
“Fish consumption has been shown to reduce the risk of stroke by 12 % to 30 %, as evidenced by various epidemiological studies (6, 15-17).”
Interventions for improving modifiable risk factor control in the secondary prevention of stroke
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Red Meat Consumption and Risk of Stroke in Swedish Women
Larsson, S. C., Virtamo, J. R. K., & Wolk, A. (2010) · Stroke · doi:10.1161/strokeaha.110.596510 · Cited by 66
Chen, Y.-M., Ho, S. C., & Lam, S. S. (2009) · Osteoporosis International · doi:10.1007/s00198-009-1029-4 · Cited by 66
“for cardiovascular diseases [ 4 , 5], certain cancer [6], and total mortality [7].”
Backgroundde Goede, J., Verschuren, W. M. M., Boer, J. M. A., Kromhout, D., & Geleijnse, J. M. (2011) · PLoS ONE · doi:10.1371/journal.pone.0017967 · Cited by 66
“Numerous studies suggest that marine n23 polyunsaturated fatty acids (PUFA), mainly eicosapentaenoic acid (EPA) and docosahexaenoic acid (DHA), protect against cardiovascular diseases (CVD) [1–3].”
BackgroundSzczuko, M., Kotlęga, D., Palma, J., Zembroń-Łacny, A., Tylutka, A., Gołąb-Janowska, M., & Drozd, A. (2020) · Scientific Reports · doi:10.1038/s41598-020-69831-0 · Cited by 65
Omega-3 Fatty Acids, Mercury, and Selenium in Fish and the Risk of Cardiovascular Diseases
Park, K., & Mozaffarian, D. (2010) · Current Atherosclerosis Reports · doi:10.1007/s11883-010-0138-z · Cited by 63
“Pooled analyses of these studies demonstrate clear significant inverse relationships between modest consumption of fish (e.g., 1–2 servings per week) and incidence of these disease outcomes [1, 14 ].”
Background
Metadata
- Authors
- He, K., Song, Y., Daviglus, M. L., Liu, K., Van Horn, L., Dyer, A. R., Goldbourt, U., & Greenland, P.
- Affiliations
- Northwestern University (US)
- From the Department of Preventive Medicine (K.H., M.L.D., K.L., L.V.H., A.R.D., P.G.), Northwestern University Feinberg School of Medicine, Chicago, Ill; the Department of Nutrition (Y.S.), Harvard School of Public Health, Boston, Mass; and the Division of Epidemiology and Preventive Medicine (U.G.), Sackler Medical Faculty, Tel Aviv University, Tel Aviv, Israel.
- Venue
- Stroke
- Published
- 2004-07
- Volume
- 35
- Issue
- 7
- Pages
- 1538-1542
- ISSN
- 0039-2499 (ISSN-L)
- 1524-4628
- OpenAlex
- W2060050759
- Cited by
- 371
- References
- 27
- Citations by year
- 2026: 3 · 2025: 2 · 2024: 7 · 2023: 3 · 2022: 14 · 2021: 9 · 2020: 12 · 2019: 16 · 2018: 10 · 2017: 17 · 2016: 17 · 2015: 11 · 2014: 27 · 2013: 24 · 2012: 36
- FWCI
- 17.05
- Type
- journal article
- Language
- en
- Open access
- closed
- Locations
- Stroke (publishedVersion)
- PubMed (publishedVersion)
- Topics
- Health Sciences › Medicine › Public Health, Environmental and Occupational Health › Nutritional Studies and Diet
- Health Sciences › Nursing › Nutrition and Dietetics › Fatty Acid Research and Health
- Health Sciences › Medicine › Clinical Neurology › Acute Ischemic Stroke Management
- Keywords
- fish consumption, stroke incidence, ischemic stroke, hemorrhagic stroke, stroke risk factors, omega-3 fatty acids, fish oil, dietary cholesterol, dietary fiber, dietary sodium, dietary calcium, dietary magnesium, potassium intake, dietary iron, dietary zinc, vitamin C intake, dietary vitamin E, dietary vitamin A, dietary carotenoids, dietary antioxidants
- MeSH terms
- Diet, Humans, Risk, Incidence, Seafood, Stroke
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