Baked fish helps in lowering stroke risk

26/01/2005 The consumption of tuna or other broiled or baked fish is associated with a lower risk of stroke in the elderly, while eating fried fish or fish sandwiches is linked to a higher risk, according to an article published in the Archives of Internal Medicine, one of the JAMA/Archives journals.

Cardiovascular diseases are the leading cause of death and disability in the elderly. Results from studies of fish consumption and stroke risk are inconsistent, and none have focused on the elderly, in whom disease burden may be high.

In addition, the effect of fish consumption on cardiovascular disease may depend on the type of fish consumed--broiled or baked fish as compared to fried fish or fish sandwiches.

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