Detailed analysis of 15 studies has led researchers to conclude that eating fish regularly can cut the risk of a stroke. Researchers said that the particular ingredient omega-3, found in fish, lowers the risk of stroke.
Consumption of two to three servings of fish per week, is sufficient to lower the risk of stroke.
Selenium, Vitamin D, and other types of proteins found in fish could be providing this health benefit.
Fatty fish such as salmon and herring are rich in omega -3 fatty acids and is thus loaded with many benefits to health.