Adding just two servings of fish to the diet each week could be an important way to cut your risk of stroke, finds a new study. The newest research found fish oil supplements don’t seem to provide the same benefit. Oct. 2012https://www.mdlinx.com/internal-medicine/medical-news-article/2017/01/30/type-2-diabetes-fish-consumption-prospective/7036380/?
- From 1998 through 2012, the researchers followed women and men with diagnosed type 2 diabetes (n=2225; aged 45-84 years) within 2 population-based cohorts (the Swedish Mammography Cohort and the Cohort of Swedish Men).
- They used Cox proportional hazards models to estimate hazard ratios (HRs) with 95% confidence intervals (CIs).
- During follow-up of up to 15 years, the researchers identified 333 incident MI events, 321 incident stroke events and 771 deaths (154 with coronary heart disease [CHD] as underlying cause).
- In this study, the multivariable HRs comparing >3 servings/week with ≤3 servings/month were 0.60 (95% CI, 0.39-0.92) for MI and 1.04 (95% CI, 0.66-1.64) for stroke.
- For total mortality, HRs were lowest for moderate fish consumption of 1- <2 servings/week (0.82; 95% CI, 0.64-1.04) and 2-3 servings/week (0.79; 95% CI, 0.61-1.01) compared with ≤3 servings/month.
- For CHD-related mortality, the corresponding HRs were 0.53; 95% CI, 0.32-0.90 and 0.75; 95% CI, 0.45-1.27.