Eating fish three times a week can help lower stroke risk
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, according to an international analysis.
The omega-3 fatty acids in fish may lower stroke risk through their positive effects on blood pressure and cholesterol, wrote Susanna Larsson and Nicola Orsini of Sweden's Karolinska Institute in the journal Stroke.
Their analysis was based on 15 studies conducted in the United States, Europe, Japan and China, 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 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."