14 foods that can reduce your risk of stroke

Eating non-fried seafood one or two times a week can lower your stroke risk, according to a review of studies published in the journal Circulation. Researchers say the omega-3 fats in oily fish like salmon, tuna and mackerel reduce inflammation in the arteries, helping to improve blood flow and decrease the chance of blood clots. Eating more fish also could mean your diet contains less unhealthy fare like red meat and processed meats, which have more artery-clogging saturated fats. Aim for 150 grams of non-fried seafood two to three times per week.