Eating fish high in omega-3 fatty acids slightly reduces the risk for stroke, according to a large review of studies reported in The New York Times.
The same cannot be said for supplements of omega-3 fatty acids, though; while the data showed that 2-4 weekly servings of fish reduced the risk of stroke by 6 percent, supplements showed no significant effect on risk.
Eating fish packed with good nutrients may be curbing other unhealthy habits as well.
“When you eat fish more frequently, you eat smaller amounts of potentially bad proteins like red meat,” said Rajiv Chowdhury, an epidemiologist at the University of Cambridge. Read the full details here:
Steve Crandall, a top-rated medical malpractice attorney throughout Ohio and Kentucky, believes this health update is welcome news that foods naturally rich in Omega-3s will help reduce the risk of stroke and cardiac disease.