Fish Lowers Stroke Risk
Increased dietary consumption of fish may lower stroke risk by up to 13%.
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."
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.