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Is eating fish reduces the risk of strokes?
According to the international analysis; the people who eat fish several times a week are less likely to have a stroke than those who ate little or do not eat fish at all.
Nicola Orsini wrote and Susanne Larsson of the Karolinska Institute of Sweden in the journal Stroke, that omega-3 fatty acids found in fish may reduce the risk of stroke through their positive impact on blood pressure and cholesterol.
And analysis was based on 15 studies conducted in the United States, Europe, Japan and China, which has asked all the people how to eat fish frequently, then you follow for a period ranging between four and thirty years to find out who was stroke.
Said Dariush Mozafarian and is working at the Harvard School of Public Health and Epidemiology, and his research has been included in the analysis: "Overall I think that fish provides a range of beneficial nutrients, particularly omega-3, which may explain the reduction in risk.
"There are a lot of evidence to suggest that about 2 to 3 servings a week is enough to get the benefits."
He added that vitamin D (D) and selenium, and certain types of proteins found in fish, can also have the benefits of injury associated with stroke.
Data for analysis came from the 400,000 people aged between 30 to 103 years.
More than anywhere from a few years to a few decades, there were about 9,400 people were injured stroke. Consuming three additional servings of fish per week was associated with 6% decrease in the risk of stroke, and that translates to one person to eat an additional thickness over the life of every one hundred people, there was less risk of stroke.
The people who ate more fish less vulnerable to stroke by 12% compared with those who ate a few of the fish.
Report detailing Mozafarian effects of different types of fish, and found that people who eat more fish and fried fish sandwiches, you will not get any benefit to reduce the stroke.
Mozafarian told Reuters Health: "But the research does not prove that the addition of more non-fried fish to your diet will protect you from stroke."
He added: "It could be the diet of people more healthy in other ways, for example, people can engage in more exercise sport, and can be taught better to see their doctors more. All this can reduce the risk of strokes."
And he said he is still trying most of the studies that take these factors other health and nutrition factors into account to isolate the effects of fish to the maximum extent possible, and it refers to the relationship between cause and effect. It is likely that people who started not to eat fish or eat very small quantities are likely to be more to get it by putting it on the dish.
Fatty fish such as salmon and herring are high in omega-3 in particular, the American Heart Association recommends eating at least two servings of fatty fish each week.
According to the international analysis; the people who eat fish several times a week are less likely to have a stroke than those who ate little or do not eat fish at all.
Nicola Orsini wrote and Susanne Larsson of the Karolinska Institute of Sweden in the journal Stroke, that omega-3 fatty acids found in fish may reduce the risk of stroke through their positive impact on blood pressure and cholesterol.
And analysis was based on 15 studies conducted in the United States, Europe, Japan and China, which has asked all the people how to eat fish frequently, then you follow for a period ranging between four and thirty years to find out who was stroke.
Said Dariush Mozafarian and is working at the Harvard School of Public Health and Epidemiology, and his research has been included in the analysis: "Overall I think that fish provides a range of beneficial nutrients, particularly omega-3, which may explain the reduction in risk.
"There are a lot of evidence to suggest that about 2 to 3 servings a week is enough to get the benefits."
He added that vitamin D (D) and selenium, and certain types of proteins found in fish, can also have the benefits of injury associated with stroke.
Data for analysis came from the 400,000 people aged between 30 to 103 years.
More than anywhere from a few years to a few decades, there were about 9,400 people were injured stroke. Consuming three additional servings of fish per week was associated with 6% decrease in the risk of stroke, and that translates to one person to eat an additional thickness over the life of every one hundred people, there was less risk of stroke.
The people who ate more fish less vulnerable to stroke by 12% compared with those who ate a few of the fish.
Report detailing Mozafarian effects of different types of fish, and found that people who eat more fish and fried fish sandwiches, you will not get any benefit to reduce the stroke.
Mozafarian told Reuters Health: "But the research does not prove that the addition of more non-fried fish to your diet will protect you from stroke."
He added: "It could be the diet of people more healthy in other ways, for example, people can engage in more exercise sport, and can be taught better to see their doctors more. All this can reduce the risk of strokes."
And he said he is still trying most of the studies that take these factors other health and nutrition factors into account to isolate the effects of fish to the maximum extent possible, and it refers to the relationship between cause and effect. It is likely that people who started not to eat fish or eat very small quantities are likely to be more to get it by putting it on the dish.
Fatty fish such as salmon and herring are high in omega-3 in particular, the American Heart Association recommends eating at least two servings of fatty fish each week.
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