Fish prevents stroke
Dec 29, 2002
Researchers in the US have found that eating fish once or twice a month, reduces the risk of the most common type of stroke by almost half
RESEARCHERS in the US have found that eating fish once or twice a month, reduces the risk of the most common type of stroke by almost half.
Fish contains Omega-3 polyunsaturated fatty acids that enhance the blood flow and help prevent the formation of blood clots and blockages that cause most ischemic strokes.
This type of stroke cuts off the blood flow to a part of the body, often the brain starving it of oxygen.
“Men who consumed fish two times a month or more had almost half the risk of stroke as compared with men who never ate fish,†says study author Dr. Alberto Ascherio, of the Harvard School of Public Health.
“Eating fish just a few times a month was just as good as eating fish almost every day,†Ascherio adds.
The study published in the Journal of the American Medical Association, involved more than 43,000 men between the ages of 40 and 75, at the start of the 12-year survey in 1986.
The study found those who consumed just one to three 5-ounce portions of fish per month cut their risk of ischemic stroke by as much as 43%.
Those who ate fish five or more times a week only enjoyed a slightly enhanced benefit.
Fish in the diet did not have any apparent impact on the risk of hemorrhagic stroke, in which a blood vessel bursts and bleeds into the brain.
Reuters
Fish contains Omega-3 polyunsaturated fatty acids that enhance the blood flow and help prevent the formation of blood clots and blockages that cause most ischemic strokes.
This type of stroke cuts off the blood flow to a part of the body, often the brain starving it of oxygen.
“Men who consumed fish two times a month or more had almost half the risk of stroke as compared with men who never ate fish,†says study author Dr. Alberto Ascherio, of the Harvard School of Public Health.
“Eating fish just a few times a month was just as good as eating fish almost every day,†Ascherio adds.
The study published in the Journal of the American Medical Association, involved more than 43,000 men between the ages of 40 and 75, at the start of the 12-year survey in 1986.
The study found those who consumed just one to three 5-ounce portions of fish per month cut their risk of ischemic stroke by as much as 43%.
Those who ate fish five or more times a week only enjoyed a slightly enhanced benefit.
Fish in the diet did not have any apparent impact on the risk of hemorrhagic stroke, in which a blood vessel bursts and bleeds into the brain.
Reuters