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Fish Oils Reduce Strokes


Increased consumption of fish and higher intakes of omega-3 polyunsaturated fatty acids reduce the risk of thrombotic strokes among middle-aged women, especially among those who do not use aspirin regularly. Since women who ate fish five or more times per week had the lowest level of stroke risk, the results have implications for Americans who want to use fish oil supplements to achieve the risk reduction without dramatically changing their usual diet.


Iso H et al. Intake of fish and omega-3 fatty acids and risk of stroke in women. JAMA. 2001;285:304–12.