Eating more fish lowers risk of stroke, analysis suggests

09/25/2011 | Reuters

Eating three additional servings of fish per week was associated with a 6% reduction in the risk of stroke, according to an analysis of 15 multinational studies. However, people who ate mostly fish sandwiches and fried fish did not appear to benefit from the diet, one of the studies showed. The analysis was published in the journal Stroke.

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