Can eating fish lower the risk of strokes?
People who eat fish a few times each week are slightly less likely to suffer a stroke than those who only eat a little or none at all, according to an international analysis.
The omega-3 fatty acids in fish may lower stroke risk through their positive effects on blood pressure and cholesterol, wrote Susanna Larsson and Nicola Orsini of Sweden's Karolinska Institute in the journal Stroke.
