Micronutrients & recovery
Consumption of tuna or other broiled/baked fish (1-4 times per week) is associated with a 27% lower risk of ischemic stroke in elderly individuals compared to consuming less than once per month.
If you are over 65, eating tuna or other baked/broiled fish 1-4 times a week is linked to a significantly lower risk of ischemic stroke compared to eating it rarely. However, avoid fried fish and fish sandwiches, as these are linked to a higher stroke risk. The preparation method matters as much as the fish itself.
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 [HR], 0.73; 95% confidence interval [CI], 0.55-0.98)... compared with an intake of less than once per month.
Why this rating
Large prospective cohort study (n=4775) with long follow-up (12 years) and rigorous adjustment for confounders, but observational design limits causal inference.
Source
Fish Consumption and Stroke Risk in Elderly Individuals
Dariush Mozaffarian · Archives of Internal Medicine · 2005
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