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Oily fish 'may help to ward off stroke'

Eating two portions of oily fish -- such as salmon, trout or mackerel -- a week could help to ward off a stroke.

However, fish oil supplements do not have the same beneficial effect, a study found.

An international team of researchers examined the association between oily fish, which are a good source of Omega-3 fatty acids, and the risk of strokes or mini-strokes.

They looked at 38 studies involving almost 800,000 people across 15 countries, and examined participants' fish and long-chain Omega-3 fatty acid consumption. During the studies, a total of 34,817 strokes and mini-strokes were recorded.

Participants eating two to four servings a week had a 6pc lower risk of stroke compared with those who consumed one portion or less every week, the study found.



research

Fish oil supplements were not significantly associated with a similar reduced risk.

Eating oily fish has already been linked to other health benefits such as reducing the risk of heart disease.

The UK Food Standards Agency recommends that everyone should eat at least two 140g portions of fish a week, including one portion of oily fish.

"From past research we know that eating plenty of fish is good for our general health," said Dr Peter Coleman, deputy director of research at the Stroke Association.

"This research shows that it could also help to protect us against stroke. However, it's interesting to see that taking fish oil supplements doesn't have the same beneficial effect."

hnews@herald.ie


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