Fish Consumption and Stroke Risk in Elderly Individuals: The Cardiovascular Health Study
Authors: Darriush Mozaffarian, et al.
Harvard Medical School
Journal: Archives of Internal Medicine, January 2005
Summary: In a study of more than 4,000 adults aged 65 years and older, researchers investigated the relationship between risk of stroke and fish consumption. For older adults, consuming baked or broiled fish one to four times per week is associated with a decreased risk of stroke.
