Fish Lowers the Risk of Silent Strokes (in the elderly)

At least one previous study showed that fish consumption in the elderly is associated with a decreased risk of strokes. The mechanism by which fish reduces stroke risk appears to be related with its high content of special fish oils and other components, including phospholipid n-3 polyunsaturated fatty acid (PUFA).

However, not every type of fish can do this, as fried fish even worsens stroke risk. But moderate consumption of tuna, for instance, decreases the risk of stroke. So far, studies had tackled the benefits of fish in decreasing the risk of actual clinical strokes, but what about their effect in preventing silent strokes?

A recent study tackled this question in older adults and not surprisingly it was found that, indeed, fish consumption for at least 3 times per week is associated with a lower prevalence of of silent strokes.

Eat fish, and decrease your risk of both, clinical and silent strokes. Bon appetite!

Recommended reading:
The difference between silent strokes and mini strokes
What is a mini stroke?
Six ways to stay stroke-free