Intended for healthcare professionals

  1. Research
  2. Association between...
  3. Association between fish consumption, long chain omega 3 fatty acids, and risk of cerebrovascular disease: systematic review and meta-analysis
CCBYNC Open access
Research

Association between fish consumption, long chain omega 3 fatty acids, and risk of cerebrovascular disease: systematic review and meta-analysis

BMJ 2012; 345 doi: https://doi.org/10.1136/bmj.e6698 (Published 30 October 2012) Cite this as: BMJ 2012;345:e6698

Data supplement

Related articles

EditorialThe role of fatty acids from fish in the prevention of stroke

See more

Cited by...

  • The impact of fatty acids biosynthesis on the risk of cardiovascular diseases in Europeans and East Asians: A Mendelian randomization study
  • Interplay between diet and gut microbiome, and circulating concentrations of trimethylamine N-oxide: findings from a longitudinal cohort of US men
  • Fish Intake and MRI Burden of Cerebrovascular Disease in Older Adults
  • Heart Disease and Stroke Statistics--2018 Update: A Report From the American Heart Association
  • The Role of Nutrition in the Risk and Burden of Stroke: An Update of the Evidence
  • Dietary Approaches for Stroke Prevention
  • Dietary Protein Intake and Stroke Risk in a General Japanese Population: The Hisayama Study
  • Omega-3 Polyunsaturated Fatty Acid (Fish Oil) Supplementation and the Prevention of Clinical Cardiovascular Disease: A Science Advisory From the American Heart Association
  • Heart Disease and Stroke Statistics--2017 Update: A Report From the American Heart Association
  • Optimising secondary prevention in the acute period following a TIA of ischaemic origin
  • Docosahexaenoic acid causes rapid pulmonary arterial relaxation via KCa channel-mediated hyperpolarisation in pulmonary hypertension
  • Heart Disease and Stroke Statistics--2016 Update: A Report From the American Heart Association
  • Dietary and Policy Priorities for Cardiovascular Disease, Diabetes, and Obesity: A Comprehensive Review
  • Nontraditional Risk Factors for Ischemic Stroke: An Update
  • The Association between Marine n-3 Polyunsaturated Fatty Acid Levels and Survival after Renal Transplantation
  • Diet and Stroke: Recent Evidence Supporting a Mediterranean-Style Diet and Food in the Primary Prevention of Stroke
  • Emerging Nutrition Science on Fatty Acids and Cardiovascular Disease: Nutritionists' Perspectives
  • Heart Disease and Stroke Statistics--2015 Update: A Report From the American Heart Association
  • Fish Intake Is Associated with Slower Cognitive Decline in Chinese Older Adults
  • Guidelines for the Prevention of Stroke in Patients With Stroke and Transient Ischemic Attack: A Guideline for Healthcare Professionals From the American Heart Association/American Stroke Association
  • Plant compared with marine n-3 fatty acid effects on cardiovascular risk factors and outcomes: what is the verdict?
  • Adherence to the Mediterranean diet is associated with lower platelet and leukocyte counts: results from the Moli-sani study
  • Heart Disease and Stroke Statistics--2014 Update: A Report From the American Heart Association
  • {Omega}-3 fatty acid supplement use in the 45 and Up Study Cohort
  • Fish Consumption Is Associated with Lower Cerebrovascular Risk
  • The role of fatty acids from fish in the prevention of stroke
Back to top