Fish diet a winner in stroke prevention

A diet rich in fish lowers the risk of stroke, but the same doesn’t hold true for fish oil supplements, a large research review concludes.

Compiling all available data, researchers calculated stroke rates were 6% lower in healthy people who ate fish two to four times a week, compared to those who ate it once or less.

This protective effect grew stronger the more fish people ate: stroke rates fell 12% with five or more servings a week, compared to one serving or less.