More Beneficial News: Omega 3 healthy fats reduce the risk of stroke
Reduced Risk of Stroke As a matter of public health concern, strokes do not get as much attention as heart attacks. However, stroke is the third largest cause of death in the United States after heart disease and cancer. Evidence is mounting that people who consume fish regularly have greater protection from stroke than those with little to no fish.
A study published in the Journal of the American Medical Association in 2001 examined the relationship between fish and omega-3 intake with risk of stroke. The study followed nearly 80,000 women for 14 years, finding that compared with women who ate fish one to three times per month, those who ate fish five or more times per week cut their risk of stroke by 52%. The study also found that long-term supplementation with one gram of omega-3 EPA/DHA daily was beneficial for the prevention of stroke and reduced risk of blood clots in patients who had recently had a heart attack.
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