Eating Fatty Fish Helps Reduce Stroke Risk
Consuming two to four servings of oily fish, such as salmon, herring and mackerel that are rich in o…Consuming two to four servings of oily fish, such as salmon, herring and mackerel that are rich in omega-3 fatty acids, may reduce the risk of stroke by 6%, according to a new study published in the British Medical Journal.
Researchers conducted a systematic review and meta-analysis to clarify associations of fish consumption and long chain omega 3 fatty acids with risk of cerebrovascular disease for primary and secondary prevention. They looked at 38 studies involving 794,000 people across 15 countries, and examined participants’ fish and long-chain omega-3 fatty acid consumption. During the studies, a total of 34,817 strokes and mini strokes were recorded.
After adjusting for several risk factors, participants eating two to four servings a week had a 6% lower risk of stroke compared with those who consumed one portion or less every week, the study found. They also found fish oil supplements were not significantly associated with a similar reduced risk.
In 2009, researchers at Beth Israel Deaconess Medical Center (BIDMC) found eating salmon or other fatty fish rich in omega-3 fatty acids once a week reduced men’s risk of heart failure.
