Eating Fish Reduces Stroke Risk

Eating fish particularly oily fish reduces the risk of getting stroke from 6 to 12 %. Consuming 2 to 4 serving of fish a week reduces the stroke by 6%. Eating 5 or more portion of fish a week reduces the stroke risk by 12%.There is no evidence of similar stroke reduction with intake of fish oil supplements or Omaga 3 fatty acid. Recent study shows that Omaga 3 fatty acid intake have a role in improving the working memory in improving healthy young adults.