Eating fish cuts stroke risk

Women who consume a lower risk of stroke, claiming more than three servings of fish per week a new study.

Over a ten year period were Swedish women eat to suffer much fish 16% less likely to a stroke.

The American Heart Association (AHA) recommends that at least twice a week, especially oily fish - like salmon and mackerel - rich heart helping Omega-3 fatty acids and low in harmful saturated fats have to eat fish.

For the study, nutrition published in the American Journal of clinical researchers investigated all almost 35,000 women aged 49, 83, of which free of heart disease and in 1997 had cancer at the beginning of the study.

After 10 years, only 4% (1,680 women) of the study participants had a stroke. Women who ate more than three servings of fish per week was 16% less likely to have a stroke than women who eat less fish. A questionnaire was used to learn about the women's diet.

Researchers call this "no low effect" and say reducing the risk is almost same advantage which is statin drugs.

But experts warn that fish can be food dangerous for some people. Because the pollutants and mercury in seafood - like tile specific fish and Red Snapper - pregnant or breastfeeding women should seafood to limit intake.

The AHA recommends increasing Omega-3 fatty acid consumption food, but for some people, especially those with coronary heart disease, food may not be enough. These people call your doctor to determine if a surcharge would help.

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