Eating fish prevents stroke in women

A study published this week in The Journal of the American Medical Association found that women who ate a lot of fish reduced their risk of stroke by 52% compared to women who did not eat fish.

In this study, 80,000 women were followed for 14 years.  Women who ate fish once a week experienced a measurable reduction in stroke risk, but the greatest magnitude of risk reduction was seen in women who ate fish five or more times per week.

The study suggests that the greatest benefit was obtained by eating fish with darker, oily meat, such as swordfish, mackerel, or salmon.  These fish contain higher quantities of omega-3 fatty acids, which are thought to be responsible for the cardiovascular benefits of fish consumption.