Yourwellness Magazine Examines Link Between Oily Fish and Stroke Risk

Share Article

With a stroke victim being airlifted to Royal Cornwall Hospital this week, Yourwellness Magazine looked at a study which found that oily fish can reduce stroke risk.

Yourwellness Logo for What is ASMA

Yourwellness, the gateway to living well

A 23-year-old woman was airlifted to hospital from the Isles of Scilly last night after suffering a stroke, it was announced August 28th. A Sea King Helicopter from RNAS Culdrose picked up the woman, who was a guest at a hotel in the Old Grimsby area of Tresco, and took her to the Royal Cornwall Hospital at Treliske. The operation was coordinated by Falmouth coastguards, who received a call at 5.30pm yesterday. A spokesman commented, “A female stroke victim was transported from Tresco by Rescue 193.” The woman’s condition is unknown at this time. (http://www.thisiscornwall.co.uk/Woman-23-flown-hospital-stroke/story-19715053-detail/story.html#ixzz2dFRq6hVa)

With this in mind, Yourwellness Magazine explored a study “The role of fatty acids from fish in the prevention of stroke”, published in the October 2012 edition of the British Medical Journal (http://dx.doi.org/10.1136/bmj.e7219), which found that eating at least two portions of oily fish a week can significantly reduce the risk of a stroke, but taking fish oil supplements does not have the same effect. Yourwellness Magazine explained, “Fish contains long chain omega 3 fatty acids, which have previously been linked with having positive effects on heart health – the recommended varieties include mackerel or sardines which are rich in healthy oils.” (http://www.yourwellness.com/2013/01/weekly-portions-of-oily-fish-can-stave-off-stroke/#sthash.uO1ajLN8.dpuf)

Yourwellness Magazine noted that the researchers studied over 800,000 individuals, many of whom were patients with cardiovascular disease and people with a lower risk of the disease to keep the study fair and unbiased. The results of the study revealed that those eating two to four servings of oily fish a week had a six percent lower risk of cerebrovascular disease, which relate to stroke and mini-strokes, and those eating five or more servings had a twelve percent lower risk. Yourwellness Magazine commented that this reduced risk could be due to the vast array of vitamins and amino acids found in oily fish, as well as the fact that eating more fish means the individual will be eating other foods less, such as red meat which has been linked to vascular health problems.

Share article on social media or email:

View article via:

Pdf Print

Contact Author

Michael Kitt
Visit website