New study findings from Swedish researchers show that women who eat more than three servings of fish per week are less likely to experience a stroke, compared with women who eat fish less than once a week.
To investigate, researchers studied more than 34,000 women aged 49 to 83 years old. All were free of cardiovascular disease and cancer at the beginning of the study, in 1997.
During 10 years of follow-up, 1,680 of the women (4 percent) had a stroke.
Researchers found that women who ate more than three servings of fish per week had a 16 percent lower risk of stroke than women who ate less than one serving a week.
Researchers note the effect was significant, and is roughly equivalent to the effect of statin drugs on stroke risk.
Researchers say fish consumption in many countries is far too low, and an increased consumption would likely result in substantial benefits in the population.
Currently Health Canada recommends that Canadians eat at least two servings of fish per week. When choosing fish to eat, it's best to opt for fish that are rich in omega-3 fatty acids, such as salmon, mackerel and herring.
The latest study was published in the American Journal of Clinical Nutrition.
To investigate, researchers studied more than 34,000 women aged 49 to 83 years old. All were free of cardiovascular disease and cancer at the beginning of the study, in 1997.
During 10 years of follow-up, 1,680 of the women (4 percent) had a stroke.
Researchers found that women who ate more than three servings of fish per week had a 16 percent lower risk of stroke than women who ate less than one serving a week.
Researchers note the effect was significant, and is roughly equivalent to the effect of statin drugs on stroke risk.
Researchers say fish consumption in many countries is far too low, and an increased consumption would likely result in substantial benefits in the population.
Currently Health Canada recommends that Canadians eat at least two servings of fish per week. When choosing fish to eat, it's best to opt for fish that are rich in omega-3 fatty acids, such as salmon, mackerel and herring.
The latest study was published in the American Journal of Clinical Nutrition.
All research on this web site is the property of Leslie Beck Nutrition Consulting Inc. and is protected by copyright. Keep in mind that research on these matters continues daily and is subject to change. The information presented is not intended as a substitute for medical treatment. It is intended to provide ongoing support of your healthy lifestyle practices.