CAMBRIDGE, UK -- Eating two servings of oily fish per week may reduce your risk of stroke.
Researchers at Cambridge University in the United Kingdom reviewed data on almost 800,000 people.
Those who consumed two or four weekly servings of oily fish, like mackerel or sardines, had a six percent lowered risk of stroke or mini stroke than those who ate one or fewer servings per week.
Five or more servings was linked to a 12 percent lower risk.
The study found fish oil supplements did not have the same protective effect.
This study was led by researchers at Cambridge University and published on www.bmj.com.