Sunday, October 2, 2011

Eating fish frequently lowers risk of stroke


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By Reuters

PHOTO: Britain's Prime Minister David Cameron and his wife Samantha look at the fish counter inside the fish shop ''Fresh From The Sea'' in Port Isaac, south west England August 21, 2011.
Credit: Reuters/Matt Cardy/pool

PEOPLE who eat fish a few times each week are slightly less likely to suffer a stroke than those who eat only a little or none at all.

That is 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.

PHOTO: Broiled Soy‐Glazed Salmon Recipe

"A lot of the evidence suggests that about two to three servings per week is enough to get the benefit."

Close to 800,000 people in the United States suffer a stroke each year, and 136,000 die from it.

Smoking, drinking, being overweight and having high blood pressure and cholesterol are all linked to a higher risk of stroke.

PHOTO: Salmon Oil, excellent properties and omega 3
The menstrual cramps (dysmenorrhea): Taking Salmon Oil alone or in combination with vitamin B12 appears to improve painful periods and decrease the need of having to use pain medications such as no steroidal anti-inflammatory drugs (NSAIDs).

Dr Susanna Larsson and Dr Nicola Orsini of the Karolinska Institutet in Stockholm, Sweden, wrote in the journal Stroke that omega-3 fatty- acids in fish might lower stroke risk through their positive effects on blood pressure and cholesterol.

PHOTO: The omega-3 fatty acids in fish may lower stroke risk through their positive effects on blood pressure and cholesterol, wrote Susanna Larsson and Nicola Orsini of Sweden’s Karolinska Institutet in the journal Stroke.
First posted: Monday, September 26, 2011 02:51 PM EDT | Updated: Monday, September 26, 2011 03:05 PM EDT

Dr Mozaffarian said that vitamin D, selenium and certain types of proteins in fish may also have stroke-related benefits. Data for the analysis came from close to 400,000 people aged 30 to 103. The studies were done in the US, Europe, Japan and China.

PHOTO: Who ate the most fish were 12 per cent less likely to have a stroke

Over anywhere from a few years to a few decades, about 9,400 people had a stroke. Eating three extra servings of fish each week was linked to a 6 per cent drop in stroke risk, which translates into one fewer stroke among a hundred people eating extra fish over a lifetime.

And the people in each study who ate the most fish were 12 per cent less likely to have a stroke than those that ate the least.
By Reuters

PHOTO: Healthy sleep with the omega-3 fatty acids from fish