Study: tuna may reduce stroke risk

Jan. 24, 2005 at 5:31 PM
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BOSTON, Jan. 24 (UPI) -- Eating tuna and other broiled or baked fish might reduce the risk of strokes in elderly people, a Harvard study has found.

However, Dariush Mozaffarian and his colleagues at the Harvard School of Public Health said eating fried fish or fish sandwiches is linked to a higher risk of stroke. The team published their findings in Monday's issue of Archives of Internal Medicine.

The team examined the association between different types of fish meals and the risk of stroke in adults aged 65 years and older.

Researchers identified a 14 percent lower stroke risk and 15 percent lower ischemic stroke risk with a consumption of broiled or baked fish one to three times per month. Eating broiled or baked fish one to four times per week was associated with 28 percent lower risk of ischemic stroke, and five or more servings was associated with 32 percent lower risk. However, fried fish and fish sandwich consumption was associated with a 37 percent higher risk of all types of stroke and a 44 percent higher risk of ischemic stroke. Each additional serving per week increased the risk of a stroke by 10 percent.

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