Eating Fish can Lower Stroke Risk
Eating a fairly small amount of fish seems to lower stroke risk. A recent study looked at 43,671 male health professionals over a 12-year period. Participants ranged in age from 40 to 75 years. Men who ate about three to five ounces of fish 1 to 3 times per month were 43 percent less likely to have a stroke during the 12-year period.
Eating more fish did not seem to lower the risk of stroke further. Earlier studies have shown that fish can also reduce stroke risk in women.
Be sure to look at this issue’s recipe, Baked Trout with Lime and Cilantro, for a simple new fish dish you can add to your recipe collection.
Journal of the American Medical Association, 25 December, 2002