People who ate two to four servings of oily fish per week had a 6 percent lower risk of stroke than subjects that consumed one or less servings per week and people who ate five or more serving per week had a 12 percent lower risk.
(PRWEB) November 15, 2012
Fort Lauderdale, FL: The Project for Natural Health Choices Inc. recommends regularly consuming oily fish to reduce risk of stroke based on the results of a recent study that was conducted at the University of Cambridge and published in the British Medical Journal on October 30. The study examined statistics from 38 previous studies that had more than 800,000 subjects in total.
After they adjusted for other risk factors they found that people who ate two to four servings of oily fish per week had a 6 percent lower risk of stroke than subjects that consumed one or less servings per week. Additionally, they also found that those who ate five or more servings per week had a 12 percent lower risk.
Below are several kinds of oily fish:
While the researchers note that this study did not prove a cause and effect relationship, they observed that several other studies linked regular fish consumption with a lowered risk of cardiovascular illness.
These recommendations regarding oily fish consumption have been provided on behalf of the Project for Natural Health Choices Inc., a natural health company that wants to help people improve their health through natural methods such as natural dietary supplements, exercise, and other natural therapies. To learn more about the Project for Natural Health Choices Inc. and “The Bill of American Health Rights" petition that fights to protect the constitutional right that people have to employ natural health practices which include the use of and access to natural health products, supplements, and therapies, go to http://www.naturalhealthchoicesproject.com/petition/.