Fish consumption, long-chain omega-3 fatty acids intake and risk of stroke: An updated systematic review and meta-analysis

CONCLUSIONS: Both fish consumption and LC ω3-PUFAs intake were negatively associated with the risk of stroke, especially in women, which suggest that increased intake of fishery products and LC ω3-PUFAs may benefit primary prevention of stroke.PMID:33787050 | DOI:10.6133/apjcn.202103_30(1).0017

Source: Asia Pacific Journal of Clinical Nutrition - March 31, 2021 Category: Nutrition Authors: Chen Chen Hui Huang Qiu-Qin Dai Jing Ren Hong-Hua Cai Wen-Jia Hu Xiu-Juan Zhang Wang-Tao Zhong Xiang-Yong Li Source Type: research