Eating fish reduces the risk of stroke cerebral

Women consuming more than three servings of fish each week have a lower risk of stroke, says a new study.
Over a period of ten years, Swedish women eat many fish were less likely to suffer a stroke by 16%.
The American Heart Association (AHA) recommends eating fish at least twice a week, especially fatty fish - like salmon and mackerel - which are rich in fatty acids, heart-helping Omega-3 and low in harmful saturated fatty acids.
For the study, published in the American Journal of Clinical Nutrition, researchers examined nearly 35,000 women, aged 49 and 83, which were free of heart disease and cancer at the beginning of the study in 1997.
After 10 years, only 4% (1,680 women) of the study participants had a stroke. Women who ate more than three servings of fish each week were less likely to have a stroke than women less fish of 16%. A questionnaire was used to obtain information on the diet of women.
Researchers call this "not a small effect" and say that risk reduction is roughly equivalent to the benefits of statin drugs.
But experts warn that the fish can be dangerous for some people. Because pollutants and mercury in certain products of the sea - such as fish and red snapper - tiles pregnant women or nursing mothers should limit the consumption of seafood.
The AHA recommends that increased consumption of Omega-3 fatty acids with food, but for some people, including coronary artery disease, food may not be sufficient. These individuals should consult their physician to determine if extra help.
Image credit: foodmuse

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