Fish Consumption and Stroke Risk in Elderly Individuals

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Abstract
Cardiovascular diseases are the leading cause of death and disability in the elderly, who are the fastest- growing segment of the population; by 2030, it is projected that 70 million persons, or 1 in every 5, will be 65 years or older.1 Studies of fish consumption and stroke risk have yielded inconsistent results,2-7 and none have focused on elderly individuals, in whom disease burden may be high and dietary habits may have less influence. Furthermore, cardiovascular effects of fish intake may vary depending on the type of fish meal consumed; intake of tuna or other broiled or baked fish predicts lower risk of fatal coronary heart disease, while intake of fried fish or fish sandwiches (fish burgers) is associated with trends toward higher risk.8 Determining whether the cardiovascular effects of these fish meals differ is of considerable public health importance, because a large proportion of fish meals consumed in the United States are fried fish or fish sandwiches.9 Also, different types of stroke—ischemic vs hemorrhagic—may be affected differently by fish consumption; however, relationships of fish consumption with different stroke types are not well established.