Eating Oily Fish Such As Mackerel Could Reduce Stroke Risk
New findings suggest that eating oily fish twice a week is linked with a reduced risk of stroke.
However, fish oil supplements do not seem to have the same effect as consuming fish. The study shows conflicting evidence associated with the benefits of many dietary supplements.
Regularly eating fish with long chain omega 3 fatty acids has shown to reduce the risk of coronary heart disease. Guidelines currently recommend eating two portions of fish a week, preferably oily fish like salmon and mackerel.
Researchers from across the globe analyzed results of 38 studies to find a link between fish consumption and stroke risk.
800,000 people in 15 countries were part of the 38 studies which included patients with cardiovascular disease as well as patients without the disease.
Food questionnaires were used to measure the intake of fish with long chain omega 3 fatty acids, recording the use of fish oil supplements and identifying omega 3 fats in the blood. Researchers recorded 34,817 cerebrovascular events in total during these studies.
Looking at the results, the participants that eat two to four servings of oily fish a week had a 6% reduced risk of cerebrovascular disease in comparison with those that eat one or no servings of oily fish a week. Even greater lower risks were found when participants who eat five or more servings each week had a 12% reduced risk.
Increasing consumption by two servings a week of any fish was linked with a 4% lower risk of cerebrovascular disease. However, fish oil supplements and levels of omega 3 fats in the blood did not have a significant link with a reduced risk.
Researchers stated that there are several reasons that could explain the benefits of eating fish. Nutrients like essential amino acids and vitamins which are commonly found in fish may reduce the risks of a stroke and could have a strong impact on vascular health.
Even though like many studies, there is a chance that other unmeasured factors may explain the results, but the researchers are convinced that the intake of fish has a beneficial role in reducing the risk of cerebrovascular disease.
Their findings support the current dietary guidelines which encourage fish consumption and fish oils for people who are at risk of or who currently have heart disease.