Eat Fish Regularly = Reduce The Risk Of Stroke
Author: Ivan Red Jr.
Time for reading: ~1
minutes
Last Updated:
August 08, 2022
The beneficial effect of fish is due to the content of omega-3 fatty acids due to its positive effects on blood pressure and cholesterol.
Eating fish 2-3 times a week reduces the risk of stroke, according to an international analysis.
The beneficial effects of seafood are due to the content of omega-3 fatty acids . The fish ingredient reduces the risk of stroke through its positive effects on blood pressure and cholesterol, explain Susanna Larson and Nicola Orsini of the Carolingian Institute in Sweden. Their analysis is based on 15 studies conducted in the United States, Europe, Japan and China.
Vitamin D, selenium and some proteins in fish also protect against stroke, the researchers added.
The data for the analysis were collected from nearly 400,000 people aged 30 to 103 years. During the study period, about 9,400 of them suffered a stroke.
Eating 3 extra servings of fish each week is associated with a 6% lower risk of stroke, the results show.
The risk of stroke can be reduced by following a healthy diet and enough physical activity , experts add.
Oily fish, such as salmon and herring, are high in omega-3 fatty acids. Atlantic salmon , for example, contains about 3-6 times more omega-3s than cod or sole.
The American Heart Association recommends eating about two servings of oily fish each week.
The scientists' findings were published in the journal Stroke .
Due to their high content of omega-3 fats , dark-skinned fish are especially good for heart health. They help reduce the risk of heart disease by reducing inflammation, blood pressure and cell damage.
According to another study, the way fish is prepared is also important for the health of the cardiovascular system. For 10 years, a team of scientists has been monitoring the eating habits and health of about 85,000 postmenopausal women.
It has been found that compared to women who rarely or never eat fish, those who eat 4 or more servings a week have a 30% lower risk of developing heart failure , but only if the fish is baked in the oven. or cooked on fire or grill.
Eating only one serving of fried fish a week is associated with a 48% higher risk of heart failure.
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