Oily fish reduces stroke risk

Updated at: Nov 01, 2012
Oily fish reduces stroke risk

Eating fish reduces the risk of heart stoke, a new study has revealed.

Subhasish Dutta
LatestWritten by: Subhasish DuttaPublished at: Nov 01, 2012

Oily fish reduces stroke risk

Fish lovers, here’s something that will even increase your craving for it. According to a new study, eating fish at least twice a week helps in reducing the risk of getting a stroke.


[Read: Asthma Cure by Fish]


A study by a team of international researchers has found out that people who eat a variety of oily fish such as sardines, salmon and mackerel have a less chance of developing heart diseases. The reason behind this is that marine foods are enriched with omega-3 fatty acids, which is known to reduce the risk of heart problems.

But the researchers considerably warned people of going for fish-oil supplements.


[Read: Fish Oil during Pregnancy]


The scientists examined through almost 38 studies involving 800,000 people in over 15 countries. They discovered that serving on fish reduces the stroke risk by 6 percent. People with 5 or more servings per week have a reduced stroke risk of 12%.

That’s something amazing! Isn’t it?


Read more Health News.


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