Decrease Your Risk for Stroke by Eating Fish

January 8th, 2011 by Jamie

Decrease Your Risk for Stroke by Eating Fish According to studies, women who are eating more than three servings of fish for a week have decreased risk for stroke. Fish ...

Decrease Your Risk for Stroke by Eating Fish

According to studies, women who are eating more than three servings of fish for a week have decreased risk for stroke. Fish lovers are less likely to have stroke over a ten year study. This is compared to women who are not fond of eating fish at least once per week.

Fish is rich in omega-3 fatty acids. Fishes such as salmon, mackerel, and tuna are all rich in omega-3 fatty acids, which is very helpful to the heart. These fatty acids can reduce the risk of stroke by reducing the blood pressure as well as the overall concentration of fats on the blood.

Actually, this is not the first study to suggest that eating fishes can prevent stroke. There are also other studies that can prove these claims. However, the latest study suggests that women should eat more lean fish and avoid fishes that are known to carry high levels of pollutants. These fishes are usually swordfish and shark.

Apparently, what you eat is still very important especially when it comes to your overall health. If you want to decrease your risk for developing irreversible medical conditions such as stroke, it would be advisable to change your lifestyle by starting to eat healthy foods, preventing obesity, and having regular exercise.