Eating two portions of oily fish a week could help ward off a stroke, research suggests.
Scientists have found that eating two helpings of oily fish - such as
salmon, trout or mackerel - every week could moderately reduce risk of a
stroke. However, fish oil supplements do not have the same
beneficial effect as oily fish such as kippers, sardines, fresh tuna or
whitebait, the study found.
An international team of researchers,
including Cambridge-based academic Dr Rajiv Chowdhury, examined the
association between oily fish, which are a good source of Omega 3 fatty
acids, and the risk of strokes or mini-strokes.
They looked at 38
studies involving almost 800,000 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.
Source - Independent