Where are your fish soup: too few fish are eaten in the Northwest and Urals
According to analysts based on Rosstat data, Siberia, the Urals, Northwestern Russia and the North Caucasus have very low fish consumption. Fish is one of the main foods that doctors recommend to be included in the diet to prevent strokes. It is also recommended to eat nuts, vegetables and fruits, legumes and whole grains to prevent the disease, experts interviewed by Izvestia noted. Most of the harmful products are consumed in the Central Federal District and the Volga region. By Stroke Control Day (October 29), Izvestia found out which foods lower the risk of strokes and where they are eaten least often.
Where they eat the least fish
Fish consumption in Russia has increased by 20-26% in 10 years, depending on the federal district, according to a study by the Agency for the Promotion of Fish Products. Rosstat data was used for calculations. The level of fish consumption was low in the Ural Federal District and the North Caucasus. And it is below average in the North-Western Federal District and in Siberia.
In addition, the agency conducted its own research, according to which only 39% of Russians have fish as the basis of their diet.
The agency's press service recalled that fish is one of the most important products for the prevention of stroke, an acute violation of the blood supply to the brain, the main causes of which are blockage of a vessel by a blood clot or rupture of a vessel.
A healthy lifestyle reduces the likelihood of stroke by about 80%, said Marina Kartashova, an endocrinologist and diabetologist.
— And one of the most effective and scientifically proven preventive measures is proper nutrition. Polyunsaturated fatty acids (PUFA), the most well-known of which is omega—3, are a key nutrient necessary for the health of the cardiovascular and nervous systems. And the best source of this trace element with the highest degree of bioavailability is fish and seafood," she said.
The expert also noted that it is not necessary to eat expensive varieties of fish, the main thing is regularity.
— The record holder in omega-3 content is mackerel. 100 g of fish contains up to 5 mg of polyunsaturated fatty acids. Anchovies, herring, sardines and most salmonids can also boast a high content of this nutrient (not only delicious salmon, but also much more budget-friendly types). At the same time, it is enough to eat fish two or three times a week for effective prevention," she said.
The fact that only 39% of Russians are protected from the risk of stroke due to adequate consumption of fish is a serious reason to think about their diet, said Yakov Adamov, head of the Agency for the Promotion of Fish Products.
— Fish consumption is not just a healthy habit, but a proven part of a comprehensive strategy. Choosing available varieties several times a week is a step towards maintaining healthy brain and blood vessels," he said.
The lowest consumption of fish and seafood is observed in the Northwestern and North Caucasian Federal Districts, confirmed Dmitry Karpenko, Associate Professor of the Department of Polyclinic Therapy at the Institute of Clinical Medicine at Pirogov University.
— This may be due to taste aversion — fish caught in lakes tastes like mud, overpriced due to logistics and climatic conditions. For example, it can be abnormally hot in Karelia, which affects the population of some fish species that cannot tolerate elevated temperatures, he believes.
There is a systemic shortage of useful products in Russia, said Alexey Nikitin, cardiologist and head of medical projects and innovations at Invitro.
— According to official data, fish accounts for only about 2% of the food basket of Russians. In regions remote from the sea — in Siberia, the Urals and other inland territories where logistics and price affect — they eat very little of it," he stressed.
Fish, which include, for example, salmon, herring, mackerel, sardines, is the No. 1 product for stroke prevention, Dmitry Karpenko also said.
— Due to the high content of omega-3 polyunsaturated fatty acids, fish reduces the level of triglycerides in the blood, reduces inflammation in the walls of blood vessels, prevents the formation of blood clots and helps to stabilize blood pressure, — he said. — It is necessary to eat fish at least two servings of 100-150 g per week.
At the same time, in fact, Russians in no region eat fish in such quantities, he said.
What other foods help prevent stroke?
Vegetables and fruits, especially leafy greens, berries and citrus fruits are also important in stroke prevention. They are rich in potassium, which helps control blood pressure, Dmitry Karpenko added.
— Antioxidants and fiber fight inflammation and lower the level of "bad" cholesterol. The fiber contained in them acts as a sorbent, removing excess cholesterol from the body," the expert explained.
But due to the peculiarities of climatic conditions that make farming difficult and the nuances of the area, residents of Kamchatka, Chukotka, the North Caucasus, Siberia and the Far East eat little of these products, for example, Yegana Koroleva, head of the Department of Therapeutic Nutrition at the Central Clinical Hospital of the Presidential Administration and an assistant at the Department of Sports Medicine, told Izvestia.
Nuts and seeds, which are also important in preventing strokes, are sources of plant-based omega-3 and magnesium, she added. These substances, she says, relax blood vessels and improve the elasticity of the vascular wall. Legumes contain potassium and magnesium. These minerals maintain the water-salt balance and help control blood pressure, she said.
The main products for stroke prevention, which must be included in the daily diet, are fatty fish, vegetables, fruits, nuts and seeds, whole grains and legumes, Dmitry Karpenko agreed.
The lack of vegetables and fruits is a pan—European problem, and Russia is no exception: the proportion of people who consistently eat three to five servings a day is small, Alexey Nikitin added.
According to the NAFI analytical center, only 34% of Russians eat fish every week, 51% several times a month, and 12% several times a year.
Stroke prevention measures
Stroke prevention involves reducing the risks of conditions that increase the likelihood of strokes, such as diseases of the cardiovascular system and obesity, Viktor Tutelyan, chief freelance nutritionist at the Russian Ministry of Health and scientific director of the Federal Research Center for Nutrition and Biotechnology, explained to Izvestia.
He confirmed that nutrition directly affects the key mechanisms of the development of this pathology: blood pressure, cholesterol levels, inflammation and a tendency to thrombosis.
— To maintain the cardiovascular system, it is recommended to add healthy omega-3 fats to the diet. They contribute to the production of nitric oxide, a substance that dilates blood vessels and normalizes blood pressure. They also have an anti—inflammatory effect, reduce the risk of formation of cholesterol plaques and blood clots," he noted.
Strokes can be caused by deficiencies of potassium, calcium, magnesium, selenium, manganese, copper, zinc and silicon, said Andrey Skalny, an expert at the Scientific Research Institute of Functional Nutrition.
— For a more accurate understanding of the risk of stroke, it is recommended to take a blood serum test for the content of these elements or undergo a more complete diagnosis — to check their content in blood and hair, — he added.
In Russia, there is a steady demand for vitamins and trace elements, which are recommended for the prevention of strokes, Nikolai Bespalov, executive director of RNC Pharma, told Izvestia.
"Such products are increasingly being sold as biologically active food additives," he added.
Which foods increase the risk of strokes
Foods that increase the risk of strokes include trans fats, simple carbohydrates, as well as foods high in salt and offal, said Yegana Koroleva.
According to her, excess salt causes fluid retention, increased blood pressure and direct damage to the walls of blood vessels. And excessive consumption of trans fats leads to systemic inflammation, a sharp increase in the level of "bad" cholesterol and a decrease in the level of "good" cholesterol.
"Harmful products include, for example, sausages, semi—finished products, sauces, canned food, fast food, bread, confectionery, long—term baked goods, French fries," the expert emphasized.
Most harmful products are consumed in the Central Federal District, as well as residents of the Volga region, the Urals and Siberia, said Yegana Koroleva.
Alexey Nikitin believes that it will become easier to solve the issue of proper nutrition for Russians if locally processed fish becomes more accessible, and the amount of salt added in bread and ready-made products is reduced.
— These are measures that can produce tangible results at the population level. Changing eating habits is a long process, but each step towards a healthy diet reduces vascular risks, prolongs an active life and reduces the burden on the healthcare system. Stroke prevention does not begin in the hospital, but in the kitchen — and this is a choice that is available to everyone," he stressed.
According to the I.I. Mechnikov Northwestern State Medical University, the incidence of stroke ranges from 460 to 560 cases per 100,000 people. Up to 84-87% of patients with ischemic stroke die or remain disabled, and only 13-16% fully recover. But even among survivors, 50% have a second stroke in the next five years of life.
Izvestia sent a request to the Ministry of Health with a request to provide statistics on strokes for 2023, 2024 and nine months of 2025.
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