date:Nov 02, 2012
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