ISLAMABAD, Oct 13: Eating more fish can help cut the risk of having a stroke, said researchers.

The scientists found that eating fish five times a week can cut the chances of having most forms of stroke by more than half, BBC reported.

The Stroke Association, has called on the people to increase the intake of fish, particularly, oily fish like herring, mackerel, tuna and sardines.

The study by the Channing Laboratory, Brigham, focuses on women, but the Stroke Association says it can be applied to men as well.

The research followed nearly 80,000 women over a course of 14 years and clearly showed that the women who ate more fish had less strokes, particularly those caused by clots.—APP