The National Fisheries Institute is calling on American women to increase their fish consumption in order to reduce their risk of strokes. The NFI made the request after a recent study by Hiroyasu Iso, M.D., Ph.D., of the Channing Laboratory, Brigham & Women's Hospital and Harvard Medical, indicated that women who ate fish once a week reduced their risk of all types of stroke by 22%, but women who ate fish five or more times per week reduced their risk of stroke by 52%.