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# Eating lean fish linked to lower risk of stroke
- URL: https://www.foodconsumer.org/eating_lean_fish_linked_to_lower_risk_0530110202/
- Published: 2011-05-30T15:01:00.000Z
- Updated: 2026-09-22T15:43:50.000Z
- Description: Among 34,670 Swedish women followed 10.4 years, those eating more than three servings of fish a week had 16 percent fewer strokes than those eating less than one. Only lean fish carried the link, at 33 percent lower risk. The study is observational and shows no cause.
- Author: Food Consumer
- Tags: Heart & Blood, Avoiding Illness, Fish, Stroke, #vivvo-import

By David Liu, Ph.D. and editing by Elizabeth Hutchinson

Monday May 30, 2011 (foodconsumer.org) -- A new study in the March 2011 issue of The American Journal of Clinical Nutrition suggests that consumption of fish, particularly lean fish, may help reduce the risk of stroke.

The study is observational, and a causal relation between eating fish and a lower risk of stroke has not been established.

S. C. Larsson and colleagues from Karolinska Institutet in Stockholm, Sweden found the association after analyzing data from a population-based prospective cohort of 34,670 women who participated in the Swedish Mammography Cohort.

Women in the study were free of cardiovascular disease and cancer when entering the study. They reported their dietary information in 1997 through a self-administered questionnaire.

During a 10.4-year follow-up, 1,680 incident cases of stroke were identified in the Swedish Hospital Discharge Registry. These cases included 1,310 cerebral infarctions, 233 hemorrhagic strokes, and 137 unspecified cases.

Fish consumption was found inversely correlated with the risk of total stroke, but not with the risk of cerebral infarctions or hemorrhagic stroke. The association was significant.

Compared with those whose intake of fish was in the lowest quintile, or less than one serving of fish per week, women who had the highest intake, or more than 3 servings of fish per week, were 16 percent less likely to suffer total stroke.

The risk of stroke was found to be associated with intake of lean fish, but not other types of fish.

Eating three or more servings of lean fish per week was found correlated with a 33 percent reduced risk of stroke, compared to eating no lean fish.

Lean fish includes pickerel, pike, orange roughy, porgy, redfish, red snapper, and rock cod.

Fatty acids are often linked with health benefits, though the benefits of eating lean fish are rarely reported.

Photo credit: wikipedia