Tracking the diet of 4,775 adults for 12 years, in 2005 Harvard University (USA) scientists revealed findings on the association between different types of fish meals and the risk of stroke in men and women aged 65 and older. They found that eating broiled or baked fish one to four times per week lowered stroke risk by 28% and dining on the same for five or more times per week reduced the risk by 32%.  By comparison, fried fish and fish sandwich consumption was associated with a 37% increased risk of stroke.

"Several foods and nutrients have been linked to the risk of stroke; therefore, dietary modification may be an important way to reduce the risk of stroke."  ~ Stroke Journal Report