Consuming oily fish could cut stroke risk

October 31, 2012

A study published in the British Medical Journal shows that eating two portions of oily fish a week could help ward off a stroke. However, fish oil supplements do not have the same health benefits.

The researchers examined the association between oily fish, which are a good source of omega-3 fatty acids, and the risk of strokes or mini-strokes. 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. Fish oil supplements were not significantly associated with a similar reduced risk.

Abstract