Research
Mixed
Consumption of fish (2-4 servings/week or more) is moderately associated with a reduced risk of cerebrovascular disease (stroke).
Aim to eat fish 2-4 times per week to potentially lower your risk of stroke. Focus on the whole food rather than relying on supplements, as the combination of nutrients in fish appears to drive the benefit.
GoodSupportsHIGH confidence
In cohort studies comparing categories of fish intake the pooled relative risk for cerebrovascular disease for 2-4 servings a week versus ≤1 servings a week was 0.94 (95% confidence intervals 0.90 to 0.98) and for ≥5 servings a week versus 1 serving a week was 0.88 (0.81 to 0.96).
Why this rating
Large scale meta-analysis of prospective cohort studies (n=794,000) with consistent findings, though observational design limits causal inference.
Source
Association between fish consumption, long chain omega 3 fatty acids, and risk of cerebrovascular disease: systematic review and meta-analysis
Rajiv Chowdhury et al. · BMJ · 2012
DOI 10.1136/bmj.e6698
Meta-analysis · 38 studiesCited 381×
Read the paper DOI resolved against Crossref · corpus check 2026-06-10
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