Abstract
Background and Aims: Fish intake can have both beneficial effects (via omega-3 fatty acids) and adverse effects (via the environmental pollutants methyl mercury and PCB). Quite a few researchers have reported fish intake to reduce stroke risk, but there have also been inconsistencies in results; high fish consumption have for example been observed to increase stroke risk in men from northern Sweden. We aimed at studying lean and fat fish consumption as a risk factor for ischemic stroke in southern Sweden, separately for men and women. Methods: Data on fish intake and other variables were obtained from an already available population based case-control study, with incident first-time ischemic stroke patients. Complete data on all relevant variables were obtained for 2718 controls and 2455 cases. The data were analyzed with logistic regression analysis. Results: Stroke risk decreased with fat fish intake (• 1/week versus <1/month) in both men and women; adjusted Odds Ratio (OR) 0.69, 95% Confidence Interval...
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