(13-12-12) Avoid a stroke by eating more oily fish

by Jonathan Benson, staff writer

(NaturalNews) Eating plenty of oily fish, which is rich in omega-3 fatty acids
and other life-giving nutrients, several times a week can significantly reduce
people's risk of having a stroke or developing other cerebrovascular diseases.
These are the findings of a new study out of England, which reinforces the
plethora of existing scientific evidence showing that oily fish like salmon,
mackerel, herring, trout, and sardines possess unique neuroprotective
capabilities.

Dr. Rajiv Chowdhury from Cambridge University and Professor Oscar H. Franco
from Erasmus University Medical Center Rotterdam co-led a team of researchers
in analyzing the results of 38 studies on the benefits of fish consumption.
They focused particularly on the characteristics of oily fish that help prevent
the onset of cerebrovascular diseases, or diseases involving the obstruction of
blood flow to the brain.

The data, which was compiled on 800,000 individuals from 15 countries,
revealed that both patients with established cardiovascular disease and healthy
individuals can benefit greatly from oily fish consumption. Based on
information gathered from a series of dietary questionnaires administered to
participants in the various studies, the team observed that those who ate two
to four servings of oily fish a week were six percent less likely to suffer
from cerebrovascular disease compared to those who ate one or fewer servings
per week.

Participants that derived the most benefit from eating oily fish consumed an
average of five or more servings per week, and experienced a 12 percent
decreased risk of stroke and other cerebrovascular events. Overall, every
subsequent increment of two servings per week of fish was found to be
associated with a four percent reduced risk of cerebrovascular disease -- the
more oily fish a person eats, in other words, the less likely he or she is to
experience a cerebrovascular event.

"From past research we know that eating plenty of fish is good for our general
health," commented Dr. Peter Coleman, Deputy Director of Research at The Stroke
Association, about the findings. "This research shows that it could also help
to protect us against stroke ... You can (also) reduce your risk of stroke by
exercising regularly, consuming a healthy, balanced diet and getting your blood
pressure checked."

Similarly, a 2011 study published in the journal Stroke found that fish oil
supplements, which are high in omega-3 fatty acids, quell brain inflammation,
which in turn lowers stroke risk and boosts cognitive ability. The
Docosahexaenoic acid (DHA) found in fish oil was observed to be particularly
beneficial in promoting the health of cell membranes, neural structures, and
brain tissue, all of which are vitally important for preventing the onset of a
stroke.

Sources for this article include:

http://articles.timesofindia.indiatimes.com

http://www.dailymail.co.uk

http://www.naturalnews.com/033580_omega-3_cognitive_function.html

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