Weekly portions of oily fish can stave off stroke

Loading ImageResearch has discovered that eating at least two portions of oily fish a week can significantly reduce your risk of a stroke. However, the same study suggests that taking fish oil supplements does not have the same effect. Fish contains long chain omega 3 fatty acids, which have previously been linked with having positive effects on heart health – the recommended varieties include mackerel or sardines which are rich in healthy oils.

Over 800,000 individuals were studied for the experiment, of which many were patients with cardiovascular disease and people with a lower risk of the disease to keep the study fair and unbiased. It was discovered during the study that those eating two to four servings of oily fish a week had a six percent lower risk of cerebrovascular disease, which relate to stroke and mini-strokes. And those eating five or more servings had a twelve percent lower risk.

The vast array of vitamins and amino acids could be the caused of this reduced risk, as well as the fact that eating more fish means the individual will be eating other foods less, such as red meat which has been linked to vascular health problems. The research suggests that those with pre-existing or high risk of heart disease should look to increase their intake of oily fish, to help the promotion of good heart health. While scientists have stated that fish oil supplements will have little benefit to those suffering with heart problems, patients with additional risks such as diabetes could possibly see an improvement.

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