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JANUARY 17, 2001

A study of 80,000 women by the Brigham and Women’s Hospital in Boston, Massachusetts, suggests that those who ate about 4 ounces of fish per week cut their risk of stroke by 48 percent.

Most fish contain omega-3 fatty acids. The acids have been shown to lower blood fats in humans related to cardiovascular disease and help keep blood from clotting.

Last week, the Food and Drug Administration advised pregnant and nursing women, or women who may become pregnant, not to eat shark, swordfish, king mackerel and tilefish. The mercury contained in these fish could hurt fetal brain development, said the FDA.

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Women who eat fish a few times weekly may cut stroke risk, study says (AP 1/17)