Eating fish may help prevent stroke

One more advantage of eating fish was drawn up by scientists. It was found that those elderly people who eat baked or broiled fish (not sanwiches or fried fish!) have a lesser risk of developing atrial fibrillation - a reason causing 15 to 28% of strokes

In the study, researchers looked at the diets of a group of more than 4,000 people over age 65 who participated in the Cardiovascular Health Study from 1989-1990. After 12 years of follow up, nearly 1,000 cases of atrial fibrillation were reported.

Researchers found that people who frequently ate tuna fish or other fish that was broiled or baked had a lower risk of atrial fibrillation.

For example, people who ate baked or broiled fish one to four times per week had a 28% lower risk of atrial fibrillation, and those who ate five or more servings per week had a 31% lower risk compared with those who ate these types of fish less than once a month.

Results of the research of Dr. Dariush Mozaffarian of Brigham and Women's Hospital and Harvard Medical School in Boston and his colleagues were published and in the journal Circulation.

The researchers credit the omega-3 fatty acids found in many types of fish as well as in walnuts, flaxseed and many green leafy vegetables. Omega-3's are also believed to reduce the risk of a range of heart disorders, and are important to brain development and function, reports Reuters.