The Journal of Nutrition: Women Who Eat Oily Fish Have a 19% Lower Risk of Death from Stroke
08:42 22 October, 2026Women who more frequently eat fish rich in omega-3 fatty acids have an approximately 19% lower risk of dying from cerebrovascular diseases than those who consume it less often, according to a study published in The Journal of Nutrition.
The researchers analyzed data from 90,944 residents of Japan who were followed for an average of 20.8 years. During this period, 26,976 participants died.
Among women, moderate consumption of fish and seafood was associated with lower overall mortality. The strongest association was observed for oily fish, including salmon, sardines, and mackerel. Among men, total seafood consumption was not associated with lower overall mortality. However, eating unsalted fish and seafood was associated with a lower risk of death from cerebrovascular diseases.
The authors suggest that the way fish is prepared or processed may be important, in addition to the type of fish consumed. Salted products contain high levels of sodium, excess intake of which raises blood pressure and increases cardiovascular risks.
However, the study was observational and does not prove that eating fish directly reduces the risk of death. The researchers also did not establish a universally optimal serving size, as the findings differed between men and women.