01/16/01 Intake Of Fish And Omega-3 Fatty Acids May Lower Risk Of Stroke In Women

Intake Of Fish And Omega-3 Fatty Acids May Lower Risk Of Stroke In Women

New Study Released

For expert advice on this study and third party credibility, contact the American Dietetic Association.

January 16, 2001

Media contact: Bridget McManamon or Lori Ferme
800/877-1600, ext. 4769 or 4802

WHAT: A study being released in the January 17, 2001 issue of the Journal of the American Medical Association states that the intake of fish and omega-3 fatty acids can lower the risk of stroke in women.

WHO: American Dietetic Association spokespeople are readily available to comment on this study and the benefits of eating fish.

WHY: Now is your opportunity to get the story straight. Many consumers think they should refrain from eating fish due to the levels of methyl mercury and PCBs—polychlorinated biphenyls—in them. What are the benefits of eating fish? The risks? How much fish should a person eat?