Consumption of fish and omega-3 fatty acids is associated with decreased risk of cerebrovascular disease

A recent meta-analysis published inthe British Medical Journal (BMJ) evaluated the association between fish consumption, long-chain omega-3 fatty acids, and the risk of cerebrovascular disease.  Researchers included prospective cohort studies as well as randomized controlled trials and concluded that consumption of omega-3 fatty acids and fish are associated with a decreased risk of cerebrovascular disease. How do you educate your patients about all the recent conflicting evidence aboutconsuming fish and omega-3 fatty acids?

For more information, please read the full article in BMJ.

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