Stroke, Prevent by Consuming Fish

A recent study has found that people who eat fish several times a week reduced their risk of stroke.

This conclusion is obtained based on fifteen studies have been conducted in several countries: the United States, Europe, Japan, and China. Studies that measure the frequency of the population in these countries in terms of consumption of fish as a daily food is to obtain the results of data from approximately 400,000 people in the age range 30 to 103 years.

Based on several studies it is known also that the content of omega-3 fatty acids in fish is likely to reduce the risk of stroke, because of its positive impact on blood pressure and cholesterol.

Nicola Orsini Susanna Larsson of Sweden and the Karolinska Institute are two of the investigators in the study, stating that people who consume fish hobby has a level 12 percent lower risk of stroke than those who ate little fish.

Salmon and herring are high in fish samples contain omega-3 fatty acids are very good for preventing stroke. One of the researchers from the Harvard School of Public Health, Darius Mozaffarian said that there is already evidence if by eating fish 2-3 a week is enough to get the content of omega-3 fatty acids are very good for preventing stroke.

In addition to omega-3, several other nutrients such as vitamin D, the element selenium (Se), as well as certain proteins in the fish also have a positive impact for the prevention of stroke. Although according to Mozaffarian, there is no guarantee that a person must avoid the attack of stroke by eating fish.