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 countries, and examined participants’ fish and long-chain omega-3 fatty acid consumption. During the studies, a total of 34,817 strokes and mini strokes were recorded.
After adjusting for several risk factors, participants eating two to four servings a week had a 6% lower risk of stroke compared with those who consumed one portion or less every week, the study found. They also found fish oil supplements were not significantly associated with a similar reduced risk.
In 2009, researchers at Beth Israel Deaconess Medical Center (BIDMC) found eating salmon or other fatty fish rich in omega-3 fatty acids once a week reduced men’s risk of heart failure.
