Micronutrients & recovery
High fish consumption (>=5 times per week) is associated with a 31% lower risk of total stroke compared to low/non-consumers, with the strongest protective effect seen at this highest intake level.
Eating fish 5 or more times a week is associated with the greatest reduction in total stroke risk (31% lower risk). However, you do not need to reach this high frequency to see benefits; even eating fish 1-3 times a month lowers the risk of ischemic stroke. If you can afford and access fish regularly, aiming for 5+ times a week offers the maximum protective effect observed in this study.
For individuals who ate fish >=5 times per week, the risk of stroke was lower by 31% (RR, 0.69; 95% CI, 0.54 to 0.88).
Why this rating
Meta-analysis of cohort studies; strong statistical power but observational limitations.
Source
Fish Consumption and Incidence of Stroke
Ka He et al. · Stroke · 2004
DOI 10.1161/01.str.0000130856.31468.47
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