date:Nov 02, 2012
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. They also found fish oil supplements were not significantly associated with a similar reduced risk.
In 2009, researchers at Beth