Real Fish Oil Works; Supplements Don’t
When it comes to taking fish oil to reduce the risk of stroke, there’s no substitute for the real thing. That’s the conclusion of researchers at Cambridge University, who analyzed the results of 38 studies of the association between fish consumption and risk of stroke or mini-stroke (transient ischaemic attack or TIA). ScienceDaily reports that people who ate two to four servings a week were shown to have a 6 percent lower risk of cerebrovascular disease compared with those eating one or fewer servings of fish a week, while people who ate five or more servings a week had a 12 percent lower risk. Doing the math, they find that two servings per week of any fish was associated with a 4 percent reduced risk of cerebrovascular disease. The bad news: levels of omega 3 fats in the blood and fish oil supplements were not associated with a reduced risk. Read more in ScienceDaily.