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Fish turns out to be a way to reduce the risk of stroke

A team of scientists from the University of Bordeaux (France) conducted a study, during which it was found that the risk of stroke is directly related to the frequency and amount of fish consumed by a person.

The experiment involved 1623 people over the age of 65. They all had no cardiovascular disease, dementia, or stroke. The researchers analyzed the subjects’ brain MRI results, as well as their questionnaires on dietary habits. The participants were then divided into four groups based on how often they eat fish. In the end, the number of symptoms of blood vessel disease in all people was compared.

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