Regularly consuming fish could help to prevent strokes, according to research by the Karolinska Institute in Stockholm.
Scientists found that women who ate more than three servings of fish per week were 16 per cent less likely to experience a stroke compared to those who consumed less than one portion.
Omega-3 fatty acids in fish could possibly act to decrease the risk of stroke by reducing blood pressure and concentrations of fat in the blood, according to researchers.
However, if the fish is fried, the omega-3 fatty acids are destroyed, rendering the food ineffective against strokes.
Meanwhile, research in the US as part of government-funded study, Reasons for Geographic and Racial Differences in Stroke found that people residing in the country's 'stroke belt' tended to eat more fried fish and less non-fried fish than those in the rest of the country.