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Omega-3s From Oily Fish – But Not From Supplements – Shown To Prevent Stroke

October 31, 2012: 12:00 AM EST
British and Dutch researchers who analyzed data from 38 studies involving 800,000 individuals have found that eating just two servings of oily fish a week significantly reduces the chances of suffering a stroke. The same effect, however, was not found from taking fish oil supplements. Participants who ate two to four servings of fish like salmon, sardines, herring, etc., a week had a moderate but significant six percent lower risk of cerebrovascular disease compared with those eating one or fewer servings of fish a week. Participants who ate five or more servings a week had a 12 percent lower risk. The researchers suggested several reasons for the results, including the possibility that eating fish precludes consumption of harmful foods like red meat.
Rajiv Chowdhury et al., "Association between fish consumption, long chain omega 3 fatty acids, and risk of cerebrovascular disease", BMJ, October 31, 2012, © BMJ Publishing Group Ltd
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