Omega-3s From Oily Fish – But Not From Supplements – Shown To Prevent Stroke

British and Dutch researchers who analyzed data from 38 studies involving 800,000 individuals have found that eating just two servings of oily fish a week significantly reduces the chances of suffering a stroke. The same effect, however, was not found from taking fish oil supplements. Participants who ate two to four servings of fish like salmon, sardines, herring, etc., a week had a moderate but significant six percent lower risk of cerebrovascular disease compared with those eating one or fewer servings of fish a week. Participants who ate five or more servings a week had a 12 percent lower risk. The researchers suggested several reasons for the results, including the possibility that eating fish precludes consumption of harmful foods like red meat.