Weekly baked fish cuts stroke risk in elderly

Scientists reveal a link between regular consumption of baked or boiled fish, and a reduced risk of a stroke in a large sample of the elderly.

Related Topics

ScienceHealth and nutritional ingredientsMeat, fish and savoury ingredients

Related news

Ongoing opportunities for heart health ingredients

The UN-backed health body today calls for consumers to use prevention as a tool in the battle against heart disease, a move that underlines opportunities for food and beverage makers formulating products for heart health.

Mediterranean diet scores twice

The latest edition of the Journal of American Medical Association sings the health-giving praises of a Mediterranean-style diet in two separate studies, which show that following this regime improves healthy longevity and prevents metabolic syndrome,...

Elderly need to up salt levels

As the UK launches a drive to reduce salt in the consumer diet, a recent study in Germany finds an extra dose of salt a day could benefit the elderly.