“Please sir, can I have some more fish?” High fish diet linked to reduction in stroke risk

A study conducted by the Karolinska Institute, Sweden, compiled data from 15 studies suggesting that extra servings of fish each week reduces stroke risk.

Almost 400,000 people were asked about their diet, and particularly, how often they ate fish. These people were then followed for between 4–30 years to see how many suffered strokes. Those participants who ate the most fish were twelve per cent less likely to suffer a stroke than those who ate the least fish. The greatest impact appears to have been in people who ate little or no fish initially but increased their fish intake over the course of the study.

It is thought that the benefits of consuming fish come from their omega-3 fatty acids which have a positive effect on blood pressure and cholesterol. Other benefits include vitamin D, selenium and proteins with stroke-related benefits. The study is not conclusive however. Those participants who consumed a lot of fried fish were not seen to have any stroke benefit and those who did not eat fish but had healthy diets and exercised more also had a decreased risk of stroke.

A fluid that transports oxygen and other substances through the body, made up of blood cells suspended in a liquid. Full medical glossary
A substance present in many tissues and an important constituent of cell membranes although high concentrations of a certain type of cholesterol in the blood are unhealthy. Full medical glossary
One of the three main food constituents (with carbohydrate and protein), and the main form in which energy is stored in the body. Full medical glossary
Essential fatty acids that may help protect against heart disease and dementia. Full medical glossary
Compounds that form the structure of muscles and other tissues in the body, as well as comprising enzymes and hormones. Full medical glossary
A trace element in the body. Full medical glossary
Any sudden neurological problem caused by a bleed or a clot in a blood vessel. Full medical glossary
Essential substances that cannot be produced by the body and so must be acquired from the diet. Full medical glossary