Risk of stroke decreases in women who consume high amounts of Omega-3
Stroke: Lower Risks in Women Who Consume High Amounts of Omega-3
Women who consume high amounts of Omega-3 have a lower risk of stroke. A study by a group of scientists led by Susanna Larsson from the Karolinska Institutet in Stockholm (Sweden) confirms what other research had already suggested. The results were published in the journal Atherosclerosis1 and support the hypothesis that consuming fish rich in Omega-3 can help prevent stroke risk.
Omega-3 and Stroke, Who is Right?
Several studies have suggested that the consumption of fatty fish and the Omega-3 fats contained therein are associated in women with a lower risk of stroke. However, over the years the debate about the actual effectiveness of Omega-3 in preventing this event has grown stronger. One study suggested that it was lean fish (which does not contain the same levels of Omega-3), rather than fatty fish, that reduced stroke risk. This hypothesis was later refuted by research that again found a protective role of fatty fish consumption. The existence of such conflicting data led scientists to conduct a comprehensive analysis of the results obtained. The comparison of 15 different studies concluded that fish consumption is only partially associated with a reduced risk of stroke. To definitively clarify any doubt, Larsson and colleagues focused on the role played by the fats, rather than fish, in preventing this event.
No More Fish, but Omega-3
The Swedish researchers analyzed data on the dietary habits and lifestyles of 35,000 women involved in a national study lasting more than 10 years. Women who consumed the highest amounts of Omega-3 introduced on average 730 milligrams per day, while the lowest intake levels corresponded to a daily average of 144 milligrams. During the 10 years of the study, 1680 participants suffered a stroke. In particular, 78% of cases were an ischemic stroke, 14% were a hemorrhagic stroke, and 8% were unspecified stroke types. Data analysis showed that high Omega-3 consumption is associated with a 16% reduction in stroke risk. Conversely, consuming high amounts of cholesterol increases stroke risk by 20%. Specifically, high levels of dietary cholesterol increase the likelihood of ischemic stroke by as much as 29%. No association was found between stroke and other fats contained in foods.
Effectiveness Confirmed
The results confirm the existence of a link between the consumption of fatty fish rich in Omega-3 and the reduction of stroke risk in women. Similarly, this research shows that high cholesterol intake increases the probability of suffering from this event. According to the researchers, it is therefore possible to hypothesize that Omega-3 play a role in stroke prevention in women.
Source:
1. Larsson SC, Virtamo J, Wolk A, “Dietary fats and dietary cholesterol and risk of stroke in women”, Atherosclerosis. 2012 Mar;221(1):282-6. Epub 2012 Jan 8
