This conclusion is based on fifteen studies have been conducted in several countries: the United States, Europe, Japan, and China. Research that measures the frequency of the population in these countries in terms of fish consumption as a daily food These results form the data of about 400,000 people in the age range 30 to 103 years.
Based on that study each note also that the content of omega-3 fatty acids in fish are likely to reduce the risk of stroke, because of its positive impact on blood pressure and cholesterol.
Nicola Orsini Susanna Larsson and Karolinska Institute of Sweden, two of the investigators in the study, stating that people who love to eat fish have a level 12 percent lower risk than those who ate little fish.
Salmon and herring are high in samples of fish that contain omega-3 fatty acids. "There is evidence that the presentation or consumption of fish 2-3 times a week is enough to get the nutritional benefits," said another researcher, Dariush Mozaffarian of the Harvard School of Public Health.
In addition to omega-3, a few other nutrients such as vitamin D, the element selenium (Se), and certain proteins in the fish also had a positive impact for the prevention of stroke. Although according to Mozaffarian, there is no guarantee that a person must be protected from stroke by eating fish.
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