Stroke risk decreases in women taking high amounts of Omega-3s

Stroke: less risk in women if they consume high amounts of Omega-3s

Women who take high amounts of Omega-3 are at lower risk of stroke. A study by a group of scientists led by Susanna Larsson of Karolinska Institutet in Stockholm, Sweden, confirms what had already been suggested by other research. The findings were published in the journal Atherosclerosis1^and support the hypothesis that consumption of fish rich in Omega-3 may prevent stroke risk.

Omega-3 and stroke, who is right?

Several studies have suggested how consumption of oily fish and the omega-3 fats it contains is associated in women with a lower risk of stroke. However, over the years the debate about the actual effectiveness of Omega-3s in preventing this event has become increasingly heated. In fact, one study suggested that it was lean fish (which does not contain the same levels of Omega-3s), rather than fatty fish, that reduced the risk of stroke. The hypothesis was later refuted by research that again found the protective role of fatty fish consumption. The existence of such conflicting data prompted scientists to conduct a comprehensive analysis of their findings. The comparison of 15 different studies led to the conclusion that fish consumption is only slightly associated with stroke risk reduction. To finally clear up any doubts, Larsson and colleagues focused on the role played by fats, rather than fish, in preventing this event.

No more fish, but Omega-3

Swedish researchers analyzed data on the dietary and lifestyle habits of 35,000 women involved in a national study that lasted more than 10 years. Women who consumed the highest amounts of Omega-3 introduced an average of 730 milligrams per day, while the lowest intake levels corresponded to a daily average of 144 milligrams. During the 10-year study period, 1680 participants were affected by a stroke. Specifically, 78 percent of the cases were cerebral infarctions, 14 percent of the cases were hemorrhagic strokes, and 8 percent of the cases were unspecified forms of stroke. Analysis of the data showed that high intakes of Omega-3 were associated with a 16% reduction in stroke risk. Conversely, taking high amounts of cholesterol increased the risk of stroke by 20%. Specifically, high levels of foodborne cholesterol increase the likelihood of stroke by as much as 29%. In contrast, no association was found between stroke and other fats in foods.

Efficacy confirmed

The findings confirm that there is a link between consumption of Omega-3 rich fatty fish and reduced risk of stroke in women. Likewise, this research that the intake of high levels of cholesterol increases the likelihood of being affected by this event. According to the researchers, it is therefore possible to hypothesize that Omega-3s 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