Higher Omega-3 levels intake may lower risk of total and ischemic stroke

According to a recent study published in STROKE, Higher omega-3 levels are linked to a lower risk of total and ischemic stroke; there is no association with hemorrhagic stroke.

The effect of marine omega-3 PUFAs on the risk of stroke remains unclear. This study investigated the associations between circulating and tissue omega-3 PUFA levels and incident stroke (total, ischemic, and hemorrhagic). The study design included 29 international prospective cohorts with 183,291 participants. Each site conducted de novo individual-level analyses. Harmonized data is centrally pooled and analyzed.

Key findings from the study are:

• Out of 183,291 participants, 10,561 strokes were observed, including 8,220 ischemic and 1,142 hemorrhagic strokes, during a median follow-up of 14.3 years.
• For eicosapentaenoic acid, comparing quintile 5 with quintile 1, total stroke incidence was 17% lower and ischemic stroke was 18% lower with HR 0.83 and 0.82, respectively.
• For docosahexaenoic acid, comparing Q5 with Q1, there was a 12% lower incidence of total stroke and a 14% lower incidence of ischemic stroke with HR, 0.88 and 0.86, respectively.
• Neither eicosapentaenoic acid nor docosahexaenoic acid was associated with a risk for hemorrhagic stroke.
• These associations were not modified by baseline AF history or prevalent CVD.

James H. O’Keefe said This analysis of prospective studies found that long-chain omega-3 PUFA levels were inversely associated with f total and ischemic stroke risk, but not with hemorrhagic stroke risk. Therefore, higher DHA and EPA intakes may lower the stroke risk.

Reference:

O’Keefe et al. Omega-3 blood levels and stroke risk: A pooled and harmonized analysis of 183 291 participants from 29 prospective studies. Stroke, 55(1), 50–58. https://doi.org/10.1161/strokeaha.123.044281