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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