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Het
eten van vis en de kans op een beroerte.*
Het
eten van vis verlaagt of verhoogt de kans op een beroerte, althans op een
beroerte ontstaan als gevolg van een verstopping. (Dit is in ca. 80% bij een
beroerte het geval) Door op de
goede manier vis te bereiden zoals koken of stoven, bakken in de oven of grillen
verlaag je de kans wel met 27%. Door vis te frituren of te bakken, of het eten
van vissticks verhoog je die kans wel tot meer dan 40%. Dit blijkt uit een ruim
12 jarige studie onder 4775 ouderen.
Fish Consumption and
Stroke Risk in Elderly Individuals
The
Cardiovascular Health Study
Dariush
Mozaffarian, MD, MPH; W. T. Longstreth, Jr, MD; Rozenn N. Lemaitre, PhD, MPH;
Teri A. Manolio, MD, PhD; Lewis H. Kuller, MD, DrPH; Gregory L. Burke, MD, MS;
David S. Siscovick, MD, MPH
Arch Intern Med. 2005;165:200-206.
Background
Associations between fish consumption and stroke risk have been
inconsistent, possibly because of the differences in types of fish
meals consumed. Additionally, such relationships have not been
specifically evaluated in the elderly, in whom disease burden may be
high and diet less influential.
Methods
Among 4775 adults 65 years or older (range, 65-98 years) and free of
known cerebrovascular disease at baseline in 1989-1990, usual dietary
intake was assessed using a food frequency questionnaire. In a
subset, consumption of tuna or other broiled or baked fish, but not
fried fish or fish sandwiches (fish burgers), correlated with plasma
phospholipid long-chain n-3 fatty acid levels. Incident strokes were
prospectively ascertained.
Results
During 12 years of follow-up, participants experienced 626 incident
strokes, including 529 ischemic strokes. In multivariate analyses,
tuna/other fish consumption was inversely associated with total
stroke (P = .04) and ischemic stroke (P = .02),
with 27% lower risk of ischemic stroke with an intake of 1 to 4
times per week (hazard ratio [HR], 0.73; 95% confidence interval [CI],
0.55-0.98) and 30% lower risk with intake of 5 or more times per week
(HR, 0.70; 95% CI, 0.50-0.99) compared with an intake of less than
once per month. In contrast, fried fish/fish sandwich consumption was
positively associated with total stroke (P = .006)
and ischemic stroke (P = .003), with a 44% higher
risk of ischemic stroke with consumption of more than once per week
(HR, 1.44; 95% CI, 1.12-1.85) compared with consumption of less than
once per month. Fish consumption was not associated with hemorrhagic
stroke.
Conclusions Among elderly individuals, consumption of tuna or other broiled or baked fish is associated with lower risk of ischemic stroke, while intake of fried fish or fish sandwiches is associated with higher risk. These results suggest that fish consumption may influence stroke risk late in life; potential mechanisms and alternate explanations warrant further study. (Febr. 2005)