Your Health: Jan. 29, 2001


SOMETHING FISHY Many still turn up their noses at eating seafood, but the catch on the end of the line is indeed good for you. One of the first major studies to look at fish-eating women reports that those who consume seafood five times a week have a 50% lower risk of stroke. Reason: fatty acids in fish decrease the "stickiness" of blood, reducing the odds that a clot will form. Herring, salmon and bluefish have the most fatty acids; sole and haddock the least.

BLACK POWER With so much data showing that African Americans have higher death rates...

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