Fish may reduce risk of stroke in women

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Can cut a woman’s risk of most common form of stroke by nearly half

“Our research suggests that women can reduce their risk of thrombotic stroke by up to 48 percent by eating fish two to four times per week,” said Kathryn M. Rexrode, Harvard Medical School instructor in medicine. “The findings also indicate that higher intake of omega-3 fatty acids may help women reduce their risk of stroke.” Using data on nearly 80,000 women participating in the Brigham and Women’s Hospital-based Nurses’ Health Study, researchers found that women who ate fish once a week had a 22 percent lower risk of developing all kinds of stroke than people who ate fish less than once a month. Those who ate fish two to four times a week had a 27 percent lower risk.