{"id":39646,"date":"2011-01-06T10:07:18","date_gmt":"2011-01-06T15:07:18","guid":{"rendered":"https:\/\/www.dietsinreview.com\/diet_column\/?p=39646"},"modified":"2011-01-06T10:13:21","modified_gmt":"2011-01-06T15:13:21","slug":"women-should-eat-fish-to-lower-stroke-risk","status":"publish","type":"post","link":"https:\/\/dietsinreview.com\/diet_column\/01\/women-should-eat-fish-to-lower-stroke-risk\/","title":{"rendered":"Women Should Eat Fish to Lower Stroke Risk"},"content":{"rendered":"

\"\"<\/a>A recent study revealed that women who eat more than three servings of fish<\/a> per week are less likely to experience a stroke. Specifically, fish-lovers in Sweden, where the study occurred, were 16 percent less likely to experience a stroke over a 10-year-period, relative to those who ate fish less than once a week.<\/p>\n

“Fish consumption<\/a> in many countries, including the U.S., is far too low, and increased fish consumption would likely result in substantial benefits in the population,” Dr. Dariush Mozaffarian of the Harvard School of Public Health told Reuters Health.<\/p>\n

When choosing fish to eat, it’s best to opt for fish that are rich in omega-3 fatty acids<\/a>, found most abundantly in fatty fish like salmon, mackerel and albacore tuna. “But any fish is better than none,” Mozaffarian noted.<\/p>\n

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If you’re an inexperienced cook, you won’t need to shun seafood if you’re unsure how it’s best prepared. Start simple, with a quick-cooking fish like shrimp and add it to your favorite pasta recipe, like the delicious pumpkin risotto from The Shrimp Council and Janice Newell Bissex, MS, RD & Liz Weiss, MS, RD.<\/p>\n

Shrimp & Pumpkin Risotto
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\n<\/strong>Number of Servings<\/em>: \u00a06
\nIngredients<\/em>:<\/p>\n