Eat fish three times a week Can Reduce Stroke Risk

If you want a lot of the risk of stroke, so be diligent eating fish. People who ate fish 2 to 3 times a week had a lower risk of stroke than those who rarely or do not eat fish at all.

This is based on the conclusions of the analysis of 15 studies conducted on 400,000 people aged 30-103 years and followed 4 to 30 years later to see if there are participants who suffer a stroke.

"I think overall, fish provide a lucrative package of nutrients, especially omega-3 that could explain why it can reduce the risk of stroke," said Dr. Dariush Mozaffarian, an epidemiologist at the Harvard School of Public Health, as reported by Health24, Monday (27 / 9 / 2011).

According to Dr Mozaffarian, a lot of evidence that shows that 2 or 3 servings of fish per week is enough to get the properties reduce the risk of stroke by 6 percent.

Data for analysis came from nearly 400,000 people aged 30-103. The study was conducted in the U.S., Europe, Japan and China. During anywhere from a few years to several decades, about 9400 people had a stroke. Eating three servings of fish per week was associated with an extra 6 percent reduction in stroke risk, which translates into one fewer stroke among a hundred people eating an extra fish for a lifetime.

"Omega-3 fatty acids in fish may lower risk of stroke through positive effects on blood pressure and cholesterol. Vitamin D, selenium and certain types of proteins in fish can also reduce the risk of stroke," explained Dr Susanna Larsson and Dr Nicola Orsini from the Karolinska Institutet in Stockholm.

The study was conducted in the U.S., Europe, Japan and China. In any country of a few years to several decades, about 9400 people had a stroke. Eating three servings of fish per week was associated with an extra 6 percent reduction in stroke risk.

And those who ate the most fish (more than 3 times a week) can reduce the risk of stroke by 12 percent compared with those who ate fish less.

Researchers also use a variety of fish to examine whether all the fish can be useful and find that fish and fried fish sandwiches not included may reduce the risk of stroke. Benefits of fish will be lost when processed by frying.

Fatty fish such as salmon and herring are very high content of omega-3. American Heart Association recommends at least two servings of fatty fish per week have been able to alienate people from the risk of stroke.