Fatty Fish
Salmon, mackerel, and sardines contain omega-3 fatty acids, which reduce inflammation and support cardiovascular function. A meta-analysis published in Stroke found that eating fish twice a week reduces stroke risk by 12% due to its ability to lower blood pressure and prevent clot formation. Omega-3s also improve brain function by enhancing blood flow and reducing oxidative stress. Regular consumption of fatty fish has been linked to lower triglyceride levels and reduced arterial stiffness, contributing to overall vascular health.
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