Stroke

A hemorrhagic stroke is characterized by bleeding in the brain, which is often brought on by the rupture of blood vessels that are already weak.

High consumption of omega-3 fatty acids may decrease the blood's ability to clot and raise the risk of hemorrhagic stroke, according to certain animal studies. These results are in agreement with recent research that suggests fish oil may prevent blood clots from forming. Other research, however, has shown contradictory findings, claiming that there is no connection between fish consumption and fish oil and the risk of hemorrhagic stroke. It is important to undertake further research on humans to see how omega-3 fatty acids may affect hemorrhagic stroke risk.