London: Eating at least two to five servings of oily fish a week is significant in reducing risk of stroke by six to 12 percent, according to a new study. However, taking fish oil supplements doesn`t seem to have the same effect. A team of international researchers analysed the results of 38 studies to help clarify the association between fish consumption and risk of stroke or mini-stroke (transient ischaemic attack or TIA). Collectively, these conditions are known as cerebrovascular disease.
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