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Last Updated: Dec 27th, 2006 - 19:07:47 |
A new study confirmed that fish consumption can reduce the risk of ischemic stroke, the one that involves the blockage of blood vessels.
The study analyzed the data from eight previous cohort studies on the link of fish consumption and stroke incidents.
The present study found that consumption of fish can reduce the risk of ischemic stroke. The risk of ischemic stroke can be reduced by 9% in those who eat fish 1 to 3 times a month, by 13 % in those who eat at least once a week, and by up to 30% in those who eat fish 5 times a week or more.
The study did not find a strong association between fish consumption and reduced risk of hemorrhagic stroke, the kind that involves bleeding in the blood vessels.
The authors also suggested that fish oil supplements may not match up with fish in reducing ischemic stroke. They argued that the dose of omega-3 PUFAs used in the experiments is much higher than that in the diet. Also, there may be some synergistic effect from other components in fish that are missing in the fish oil supplements.
Te study was done by Ka He and colleagues at Northwestern University Feinberg School of Medicine, Chicago, Ill, Harvard School of Public Health, Boston, Mass, and Sackler Medical Faculty, Tel Aviv University, Tel Aviv, Israel. The study was published in Stroke. 2004;35:1538.
© 2004-2005 by foodconsumer.org unless otherwise specified
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