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Oily fish could prevent strokes

Eating two portions of oily fish a week could help ward off a stroke, research suggests. Scientists have found that eating two helpings of oily fish - such as salmon, trout or mackerel - every week could moderately reduce risk of a stroke.

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'Fish is good for our general health', says researcher

Eating oily fish has already been linked to other health benefits such as reducing the risk of heart disease.

The Food Standards Agency recommends that everyone should eat at least two 140g portions of fish a week, including one portion of oily fish.

From past research we know that eating plenty of fish is good for our general health.

This research shows that it could also help to protect us against stroke. However, it's interesting to see that taking fish oil supplements doesn't have the same beneficial effect.

People who eat lots of fish may have healthier diets in general which could go some way to explain the results. However, a lot more research is needed in this area before we decide to eat fish every day of the week.

– Dr Peter Coleman, deputy director of research at the Stroke Association

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