Source: Reuters
People who eat fish a few times each week are slightly less likely to suffer a stroke than those who only eat a little or none at all.
That’s the conclusion of an analysis of 15 studies, each of which asked people how frequently they ate fish, then followed them for between four and 30 years to see who suffered a stroke.
“I think overall, fish does provide a beneficial package of nutrients, in particular the omega-3s, that could explain this lower risk,” said Dr. Dariush Mozaffarian, a Harvard School of Public Health epidemiologist whose research was included in the analysis.
Read More: Food for thought: can fish lower your stroke risk?
Cartoon by Bob Moran
