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Fish Lowers Stroke Risk

Posted Nov 15 2012 10:09pm

Wild-caught “fatty fish” such as salmon, tuna, sardines, mackerel, and trout – is rich in omega-3 fatty acids, a compound that has been linked in previous studies to cardiovascular benefits, particularly benefits for reducing coronary heart disease risk.  University of North Carolina/Chapel Hill (North Carolina, USA) researchers completed a meta-analysis of 16 published studies involving a total of 402,127 participants, with an average 12.8 years of follow-up.  The team revealed that consuming five or more portions of fish per week associated with a 13% reduction in the risk of all types of stroke.  The study authors conclude that: “Accumulated evidence generated from this meta-analysis suggests that fish intake may have a protective effect against the risk of stroke, particularly ischemic stroke."

P Xun, B Qin, Y Song, Y Nakamura, T Kurth, et al.  “Fish consumption and risk of stroke and its subtypes: accumulative evidence from a meta-analysis of prospective cohort studies.”  European Journal of Clinical Nutrition, 3 October 2012.

  
Increased dietary consumption of fish may lower stroke risk by up to 13%.
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Flavanone, an antioxidant compound found abundantly in citrus fruits, may reduce stroke risk among women.
People with severe sleep apnea may have an increased risk of silent strokes and small lesions in the brain.
People who consume five more of green tea a day are at a lower risk of functional disabilities, most notably stroke, cardiovascular disease, cognitive decline,
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