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Eating Fish Lowers Risk of Stroke - July 2001 |
| Thursday, August 28, 2003 |
An article in the Journal of the American Medical Association "suggests that a diet high in fatty fish can significantly decrease a woman's risk of ischemic stroke…. Women who ate four ounces of fish two to four times a week cut their risk of ischemic stroke by 48 percent…. The JAMA article suggests that Omega-3 fatty acids work to alleviate blood clots, which are largely responsible for ischemic strokes…. This type of stroke constitutes more than 80 percent of all strokes. The fish most often cited as the highest in Omega-3 fatty acid concentrations include king oscar sardines, salmon and mackerel." Note that fish oil produced by the menhaden reduction fishery is another source of Omega-3. |
