Fish Lowers Stroke Risk

Wild-caught “fatty fish” such as salmon, tuna, sardines, mackerel, and trout – is rich in omega-3 fatty acids, a compound that has been linked in previous studies to cardiovascular benefits, particularly benefits for reducing coronary heart disease risk.  University of North Carolina/Chapel Hill (North Carolina, USA) researchers completed a meta-analysis of 16 published studies involving a total of 402,127 participants, with an average 12.8 years of follow-up.  The team revealed that consuming five or more portions of fish per week associated with a 13% reduction in the risk of all types of stroke.  The study authors conclude that: “Accumulated evidence generated from this meta-analysis suggests that fish intake may have a protective effect against the risk of stroke, particularly ischemic stroke.”