Eating fish can reduce the risk of stroke

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A new study involving 80,000 women has revealed that regularly consuming fish may significantly lower the risk of ischemic stroke in women. The research found that women who eat fish two to four times a week—about 4 ounces per serving—can reduce their risk by as much as 48%. Those who eat fish five or more times a week experienced an even greater reduction in risk. Interestingly, even women who ate fish once a week or less still saw some benefit in terms of stroke prevention. The health benefits are largely attributed to the omega-3 fatty acids found in fish, which help lower blood lipid levels linked to heart disease and improve overall blood flow. These fatty acids are especially abundant in oily fish such as salmon, mackerel, and sardines. Incorporating these types of fish into your diet can be a simple yet effective way to support cardiovascular health, particularly for women looking to reduce their risk of stroke. In addition to their impact on stroke risk, these fish also offer other health advantages, including improved brain function and reduced inflammation. So, whether you're eating fish a few times a week or just once, making it a part of your diet could have long-term benefits for your health.

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