Eat Fish to Lower the Risk of Strokes

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As per the new study conducted by Susanna Larsson and Nicola Orsini of Sweden’s Karolinska Institute published in Journal Stroke, it was found that the people who eat more fish few times a week are less prone to suffer a stroke than those who do not eat fish at all. This is because of the fact that omega-3 fatty acids in fish lower the risk of stoke because of they play an extremely good role in lowering the effects of blood pressure and cholesterol. The study was conducted on about 400,000 people belonging to age of 30 and 103 from United States, Europe, China and Japan who eat fish frequently and then followed them for four to thirty years to observe if they have suffered stroke or not.

According to Dariush Mozaffarian who is an epidemiologist of Harvard School of Public Health, the low risk could be because of the reason that fish provides a beneficial package of nutrients, especially Omega-3s. Apart from Omega-3, Vitamin D, selenium and certain types of proteins which are present in fish play a vital role in making it beneficial for reducing the chances of stroke. As per the study, anywhere from a few years to a few decades, close to 9400 people had suffered from stroke. However, eating two to three extra servings a week resulted to a drop of six percent in stroke, which means one fewer stroke in hundred people who is eating extra fish over a lifetime. People who ate more fish have 12 percent less chances of having stroke than those who ate less or even no fish in the weeks. Mozaffarian also told that people who ate more fried fish or fish sandwiches do not receive any benefits of lesser strokes. However, the research could not find any difference between fried and non-fried fishes.

Fish to lower stroke risks

In addition to having fish in their diet, people may also try to keep better health condition and exercise more to keep themselves fit and get rid of strokes. They must also consult their doctors more frequently to keep themselves away from strokes. It is also found that people must take into account other alternatives of better health and nutrition factors and must isolate the effects of fish. They must conduct a cause and effect relationship to understand the benefits of eating fish. Researchers have also indicated that fatty fish like salmon and herring have more Omega-3 and must be added more often in the servings.


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