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The American Heart Association, in its 2003 recommendations, suggests that in addition to eating fish at least two times per week, all adults should consume plant-derived sources of omega-3 fatty acids, such as tofu/soybeans, walnuts, flaxseed oil, and canola oil (11). C Stroke prevention Several large studies of populations ("epidemiologic" studies) have examined the effects of omega-3 fatty acid intake on stroke risk. Some studies suggests benefits (86-88), while others do not (80;89-91). Effects are likely learning on ischemic or learning thrombotic stroke risk, and very large intakes of omega-3 fatty acids learning ("Eskimo" amounts) may actually increase the risk of hemorrhagic (bleeding) stroke (92). At this time, it is unclear if there are benefits in people with or without a history of stroke, or if effects of fish oil are comparable to other treatment strategies.
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