Good Fats and Stroke

Omega fatty acids may help reduce inflammation and risk of blood clot formation. Plus, these fatty acids may lower your chance of developing stroke risk factors such as heart disease and high blood pressure.

In fact, the American Heart Association encourages people to eat at least two servings of fish weekly; it may lower the risk of coronary heart disease and even cut your stroke risk in half. According to a study published in the Journal of the American Medical Association, women who eat fish more than once a month may lower their risk of stroke by as much as 40%.

Additionally, research published in the New England Journal of Medicine suggests that following a Mediterranean diet that includes extra-virgin olive oil and mixed nuts may also help reduce the risk of stroke by almost 40% in older adults who are at high risk of cardiovascular disease. The significant risk reduction for stroke was greater than that seen for combined cardiovascular end points, and study authors note these results may be due to a potential for components of the Mediterranean diet to exhibit strong effects on stroke risk factors specifically.


Omega-3s in salmon
may cut stroke risk.