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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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Research suggests eating oily fish could prevent strokes

Research suggests that eating two portions of oily fish a week could help prevent a stroke.

An international team of researchers, including academic Dr Rajiv Chowdhury, examined the association between oily fish, which are a good source of Omega 3 fatty acids, and the risk of strokes or mini-strokes.

They looked at 38 studies involving almost 800,000 people across 15 countries, and examined participants' fish and long chain omega 3 fatty acid consumption. During the studies, a total of 34,817 strokes and mini strokes were recorded.

After adjusting for several risk factors, participants eating two to four servings a week had a 6% lower risk of stroke compared with those who consumed one portion or less every week, the study found.

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