Start sautéing those sardines; a new study published on ScienceDaily.com says that eating oily fish twice a week may help reduce the risk of stroke--something that fish oil supplements can only slightly mimic.

An international team of researchers led by Dr. Rajiv Chowdhury of Cambridge University and Professor Oscar H. Franco of Erasmus MC Rotterdam analyzed a total of 38 studies that delved into how eating fish is connected to the risk of cerebrovascular disease, which includes strokes and mini-strokes.

Based on the available information, the team found that people who consume oily fish such as sardines and mackerel twice to four times a week have a six percent lower risk of cerebrovascular disease, while those who eat five or more servings have a 12 percent lower risk as compared to those who eat only one serving.

They also found that although taking fish oil supplements has its benefits, stroke risk reduction isn’t one of them. Scientists believe that the reaction of different vitamins and nutrients contained in fish flesh may have a bigger impact on our health, which supplements don’t have. Also, eating fish may also be indicative of a healthier and a more balanced diet.

Of course, it still depends on how you cook it. Although it’s okay to go fried, it’s still better to work with less oil. Locally, we have a lot of ways to prepare oily fish, the most famous of which is ginisang sardinas or sautéed sardines.

(Photo by rockyeda via Flickr Creative Commons)

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