Eating Fish, but Not Supplements, Cuts Stroke Risk

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Eating fish — and the more the better — appears to be associated with a small but significant decrease in the risk of cerebrovascular events, a meta-analysis showed.

“The beneficial effect of fish intake on cerebrovascular risk might be mediated through a complex interplay among a wide range of nutrients commonly found in fish,” they wrote, noting that vitamins D and B complex, essential amino acids, and trace elements could have positive effects.

Alternatively, they speculated, people who eat more fish may be displacing unhealthier foods like red meat. Greater fish consumption also could be a marker of an overall healthier diet and higher socioeconomic status, both of which are likely related to a lower risk for cerebrovascular events.

See on medpagetoday.com

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