Eating fish may lower stroke risk

Swedish researchers have found new evidence supporting the theory that people who regularly eat fish have a lower risk of developing a stroke.

Karolinska Institute scientists analyzed 15 previous studies, which included 400,000 people between the ages of 30 to 103, Reuters reported.

The team studied participant’s fish eating habits and followed them for between four and 30 years to see who suffered a stroke.

According to the report published in the journal Stroke, people who consumed fish a few times each week were slightly less likely to suffer a stroke than those who were not used to eat fish.

Participants who ate the largest amount of fish were 12 percent less likely to have a stroke that those who ate the least, said lead authors Dr. Susanna Larsson and Dr. Nicola Orsini.

Eating three extra servings of fish each week was linked to a 6 percent lower risk of stroke, which translates to one fewer stroke among a hundred people eating extra fish over a lifetime, the study concluded.

Vitamin D, selenium and certain types of proteins found in fish may also have stroke-related benefits, said Dr. Dariush Mozaffarian of Harvard School of Public Health.

”A lot of the evidence comes together suggesting that about two to three servings per week is enough to get the benefit,”‌ he added.

It’s likely that people who eat no fish or very little will probably have the most to gain by putting it on their plate more often, Mozaffarian noted.

”You get a lot of bang for your buck when you go from low intake to moderate, a few servings per week,”‌ he said adding that the benefit from each extra serving will then go down.

Source: presstv.ir