It's been shown that eating fish high in omega-3 fatty acids can reduce the risk of heart disease and stroke. But expecting the same beneficial results from supplements may be a fish tale.

A new study published in the British Medical Journal that analyzed the results of 38 earlier studies concluded that those who ate two to four servings a week of fish high in omega-3s lowered their risk of stroke by 6 percent compared to those who ate one or fewer servings. Those who ate five or more servings reduced their stroke risk by 12 percent.

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But researchers found that those who got their omega-3s from fish-oil supplements did not significantly lower their risk of stroke.

Among the fish with the highest amount of omega-3 fatty acids are herring, salmon, mackerel and canned and fresh tuna.