Fish Consumption and Risk of Stroke in Men
Open Access
- 25 December 2002
- journal article
- research article
- Published by American Medical Association (AMA) in JAMA
- Vol. 288 (24), 3130-3136
- https://doi.org/10.1001/jama.288.24.3130
Abstract
Ecological data prompted the hypothesis that fish consumption might reduce the risk of ischemic stroke and increase the risk of hemorrhagic stroke.1-5 Long-chain omega-3 polyunsaturated fatty acids (PUFAs), including eicosapentaenoic acid (EPA) and docosahexaenoic acid (DHA), which are almost exclusively derived from marine sources and inhibit platelet aggregation, might play an important role in this effect.6-11Keywords
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