People who eat fish a few times each week are slightly less likely to suffer a stroke than those who only eat a little or none at all.
That’s the conclusion of an analysis of 15 studies, each of which asked people how frequently they ate fish, then followed them for between four and 30 years to see who suffered a stroke.
“I think overall, fish does provide a beneficial package of nutrients, in particular the omega-3s, that could explain this lower risk,” said Dr. Dariush Mozaffarian, a Harvard School of Public Health epidemiologist whose research was included in the analysis.
“A lot of the evidence comes together suggesting that about two to three servings per week is enough to get the benefit.”
Close to 800,000 people in the U.S. have a stroke each year, and 136,000 die from it. Smoking, drinking, being overweight and having high blood pressure and cholesterol are all linked to a higher risk of stroke.
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