eMEMBERSHIP  LOGIN

Fish Lowers Stroke Risk

Posted on Nov. 15, 2012, 6 a.m. in Stroke Diet Fatty Acids, Lipids & Oils
Fish Lowers Stroke Risk

Wild-caught “fatty fish” such as salmon, tuna, sardines, mackerel, and trout – is rich in omega-3 fatty acids, a compound that has been linked in previous studies to cardiovascular benefits, particularly benefits for reducing coronary heart disease risk.  University of North Carolina/Chapel Hill (North Carolina, USA) researchers completed a meta-analysis of 16 published studies involving a total of 402,127 participants, with an average 12.8 years of follow-up.  The team revealed that consuming five or more portions of fish per week associated with a 13% reduction in the risk of all types of stroke.  The study authors conclude that: “Accumulated evidence generated from this meta-analysis suggests that fish intake may have a protective effect against the risk of stroke, particularly ischemic stroke."

View news source…

P Xun, B Qin, Y Song, Y Nakamura, T Kurth, et al.  “Fish consumption and risk of stroke and its subtypes: accumulative evidence from a meta-analysis of prospective cohort studies.”  European Journal of Clinical Nutrition, 3 October 2012.

  

Health Headlines MORE »

A daily dose of aspirin may significantly reduce the risk of developing – and perhaps dying from – bowel, stomach and esophageal cancer.
Perinatal exposure to bisphenol A may raise a person’s risks of developing food intolerance later in life.
We’ve heard of the power of music; Northwestern Univ. team suggests of “the music of power.”
Consuming a whey protein drink before breakfast may help to manage erratic glucose levels associated with type 2 diabetes.
Absorption of lutein – a key carotenoid for eye health, is enhanced by consuming olive or coconut oil.
Adopt three lifestyle behaviors to help buffer stress-related cellular aging.
In countries with low selenium consumption, lentils may be an affordable and accessible food to supplement the mineral.
Dietary supplementation of fish oil may improve memory function and reduce the incidence of cognitive decline.
Daily supplementation of Vitamin C may help to reduce the incidence of the common cold, in people with low-to-adequate blood levels of the vitamin.
Dietary supplementation of resveratrol may enhance memory performance, among older men and women.