uu.seUppsala University Publications
Change search
ReferencesLink to record
Permanent link

Direct link
Fish intake, mercury, long-chain n-3 polyunsaturated fatty acids and risk of stroke in northern Sweden
Show others and affiliations
2007 (English)In: British Journal of Nutrition, ISSN 0007-1145, E-ISSN 1475-2662, Vol. 98, no 5, 1038-1045 p.Article in journal (Refereed) Published
Abstract [en]

Results of previous studies on fish intake and stroke risk have been inconclusive. Different stroke types have often not been separated. Our aim was to elucidate whether intake of fish, Hg or the sum of proportions of fatty acids EPA (20:5n-3) and DHA (22: 6n-3) influence the risk of haemorrhagic or ischaemic stroke. Within a population-based cohort from a community intervention programme, 369 stroke cases and 738 matched controls were identified and included in the present nested case-control study. Information on fish intake had been recorded at recruitment, i.e. before diagnosis. Hg levels were determined in erythrocyte membranes, also collected at recruitment, and the relative content of fatty acids was measured in erythrocyte membranes or plasma phospholipids. The results showed that in women there was a non-significant decrease in stroke risk with increasing fish intake (OR 0·90 (95 % CI 0·73, 1-11) per meal per week). The risk in women differed significantly (P=0·03) from that in men, in whom the OR for stroke rose with increasing fish intake (OR 1·24 (95 % CI 1·01, 1·51) per meal per week). The corresponding risk in men for Hg was 0·99 (95 % CI 0·93, 1·06), and for the sum of proportions of EPA and DHA 1·08 (95 % CI 0·92, 1·28). We conclude that the relationship between stroke risk and fish intake seems to be different in men and women. Increased levels of EPA and DHA do not decrease the risk for stroke and there is no association between stroke risk and Hg at these low levels.

Place, publisher, year, edition, pages
2007. Vol. 98, no 5, 1038-1045 p.
Keyword [en]
Fish intake, Stroke, Methyl mercury, Eicosapentaenoic acid, Docosahexaenoic acid
National Category
Medical and Health Sciences
URN: urn:nbn:se:uu:diva-11747DOI: 10.1017/S0007114507756519ISI: 000250752300023PubMedID: 17537290OAI: oai:DiVA.org:uu-11747DiVA: diva2:39516
Available from: 2007-10-16 Created: 2007-10-16 Last updated: 2011-01-19Bibliographically approved

Open Access in DiVA

No full text

Other links

Publisher's full textPubMed

Search in DiVA

By author/editor
Vessby, Bengt
By organisation
Department of Public Health and Caring Sciences
In the same journal
British Journal of Nutrition
Medical and Health Sciences

Search outside of DiVA

GoogleGoogle Scholar

Altmetric score

Total: 172 hits
ReferencesLink to record
Permanent link

Direct link