Study Links Fish Consumption to Fewer Strokes

A meta-analysis published in the journal Stroke has associated increased consumption of fish with reduced risk of stroke.

Researchers from the Karolinska Institutet (Stockholm) analyzed the results of 15 studies including 383,838 participants with a reported 9360 stroke events.

Consumption as high as three servings a week was associated with a 6% reduction in total stroke risk, according to the meta-analysis. The researched concluded that fish consumption is "weakly" associated with reduced stroke risk, based on these results.