Table 4.

Risk of Stroke According to Fish Consumption by Period of Follow-up^*

	Frequency of Fish Consumption
Stroke Risk	<1 Time/mo	1–3 Times/mo	1–4 Times/wk	≥5 Times/wk	Pfor Trend
Tuna/Other Fish Intake
Total stroke
Baseline to 6 y	1.0 (Referent)	0.80 (0.56–1.15)	0.61 (0.43–0.87)	0.69 (0.45–1.06)	.03
6 to 12 y	1.0 (Referent)	1.04 (0.65–1.67)	0.99 (0.63–1.55)	0.93 (0.55–1.56)	.66
Ischemic stroke
Baseline to 6 y	1.0 (Referent)	0.78 (0.53–1.15)	0.59 (0.40–0.86)	0.65 (0.41–1.03)	.02
6 to 12 y	1.0 (Referent)	1.15 (0.68–1.95)	1.04 (0.63–1.71)	0.91 (0.51–1.61)	.49
Fried Fish/Fish Sandwich Intake
Total stroke
Baseline to 6 y	1.0 (Referent)	1.21 (0.93–1.58)	1.30 (0.94–1.79)	†	.08
6 to 12 y	1.0 (Referent)	1.08 (0.81–1.43)	1.40 (1.00–1.98)	†	.07
Ischemic stroke
Baseline to 6 y	1.0 (Referent)	1.19 (0.89–1.58)	1.31 (0.93–1.85)	†	.10
6 to 12 y	1.0 (Referent)	1.14 (0.84–1.55)	1.53 (1.06–2.22)	†	.03

^*Values are hazard ratios (95% confidence intervals), with adjustments as in model 3 (Table 2). Follow-up is divided into 2 periods: baseline to 6 years (nearer to diet assessment) and 6 to 12 years (further from diet assessment). With fewer events, associations with hemorrhagic stroke were not significant in either period and are not shown.

^†The few individuals consuming fried fish/fish sandwiches 5 or more times per week (n = 63) were combined with those consuming fried fish/fish sandwiches 1 to 4 times per week.