The Fish and Stroke Risk In Older
Posted on April 7, 2008
Filed Under Hypertension |
Fish consumption and risk of stroke in elderly.
A recent study published in the American journal Archives of Internal Medicine suggests that eating baked or boiled fish seems to reduce the risk of acute stroke, popularly known as “cerebral thrombosis”, in older people, contrary to what happens to consumption fried fish. Researchers found that elderly people who frequently consume tuna and other fish boiled or baked with a 30% lower risk of experiencing a cerebral thrombosis than those who eat fish less than once a month. Conversely, those who consumed fish sandwiches or fried fish had a 40% increased risk of suffering from this disease.
The researchers conclude in their study that eating oily fish (rich in omega-3) once or twice a week is clearly beneficial from the standpoint of preventing the emergence of this important health problem in the elderly.
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