Eating at least two to five servings of oily fish a week is significant in reducing risk of stroke by six to 12%, according to a new study.
However, on the other hand, taking fish oil supplements doesn’t seem to have the same effect.
A team of international researchers analysed the results of 38 studies to help clarify the association between fish consumption and risk of stroke or mini-stroke (transient ischaemic attack or TIA). Collectively, these conditions are known as cerebrovascular disease.
Regular consumption of fish and long chain omega 3 fatty acids has been linked with a reduced risk of coronary heart disease and current guidelines recommend eating at least two portions of fish a week, preferably oily fish like mackerel and sardines.
However, evidence supporting a similar benefit for stroke remains unclear.