According to an international study, people who include fish in their diet and menu a few times weekly are less likely to suffer stroke than those who eat fish a little or not at all. Susanna Larsson and Nicola Orsini of the Karolinska Institute in Sweden, wrote in the journal Stroke, that the stroke risk lowering effect of fish is due to its high omega 3 fatty acid content. Omega 3 fatty acid is a heart healthy substance that has beneficial effects in the heart and blood pressure.
The Swedish group involved about fifteen studies involving individuals from China, Japan, US and Europe. People involved in these studies were asked how frequently they include fish in their diet. The researchers followed the subjects after about four to thirty years in order to ascertain who among them suffered from stroke.
According to Dariush Mozaffarian, an epidemiologist of the Harvard School of Public Health, and whose study is included in the analysis, ”I think overall, fish does provide a beneficial package of nutrients, in particular the omega-3s, that could explain this lower risk.” He added that “A lot of the evidence comes together suggesting that about two to three servings per week is enough to get the benefit.” He also shared that there are also other stroke related benefits that may be brought about by vitamin D, selenium and other types of proteins found in fishes.
People aged 30 to 103 were included in the study and involved more or less 400,000 people. Of these individuals, about 9,400 people suffered from stroke from a period between a few years to a few decades. Adding three extra servings of fish each week was related to a drop of six percent in terms of stroke risk.
The people who recorded the most frequent fish diet were said to have 12% lower stroke risk than those who ate the least amount of stroke. Mozzaffarian also separated the different types of fish servings and found out that eating fried fish and fish sandwiches did not redound any benefit at all to the individuals. He also noted that the research cannot prove that adding more fish to the diet will lessen the risks for stroke even more.
Apart from eating fish, Mozzaffarian said that “people could have healthier diets in other ways, people could exercise more, and people could have better education that could lead them to see their doctors more.”
According to the WHO, in 1999, stroke was the cause of death in 5.5 million people worldwide, thus making stroke the second leading cause of death. Projections to the year 2020 indicate that the number of people suffering from cerebrovascular disease each year will increase substantially, and that the majority of these will be in developing countries. An estimated 17 million people die of CVDs, particularly heart attacks and strokes, every year. A substantial number of these deaths can be attributed to tobacco smoking, which increases the risk of dying from coronary heart disease and cerebrovascular disease 2–3 fold.
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