Latest study links fish to stroke

23/08/05 The health benefits of eating plenty of fish have been seen in a wealth of scientific studies, but data from a historical cohort study has led to a surprising observation – that high fish intake in childhood may be linked to eventual death from stroke.

Fish Oil is one of the best sources of Omega-3 fatty acid which is believed to promote better cognitive function in both children and adults, and some studies have even pointed to improved behavior of children with ADHD when their diet was supplemented with omega-3. Fish consumption has also been connected to long- and short- term heart health, joint health, and may also help protect against protect against some forms of cancer.

Researchers in UK examined dietary intake of subjects taken from a survey known as Boyd Orr that was carried out across 16 centers in England and Scotland between 1937 and 1939. The main aim of the study was to find out whether there was any correlation between consumption of these foods and nutrients in childhood and cause of death in adulthood – in particular death attributed to coronary heart disease and stroke.

Results of the study showed that a higher intake of vegetables was associated with lower risk of stroke. But the correlation between a higher intake of fish and a higher risk of stroke in later life was altogether more surprising .

At present the UK’s Food Standards Agency recommends that people eat at least two portions of fish a week, one of which should be oily fish.