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Higher Omega-3 levels intake may lower risk of total and ischemic stroke
A 2021 global study revealed that 1 in 4 adults will experience a stroke in their lifetime, making it the second-leading cause of death and third-leading cause of death and disability combined. Traditionally, diets low in sodium, saturated fat, and cholesterol (high-fibre diets) are the nutritional-based approach to preventing these conditions. Marine omega-3 PUFAs have also shown potential in preventing CVD.
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
BDS, MDS in Periodontics and Implantology
Dr. Aditi Yadav is a BDS, MDS in Periodontics and Implantology. She has a clinical experience of 5 years as a laser dental surgeon. She also has a Diploma in clinical research and pharmacovigilance and is a Certified data scientist. She is currently working as a content developer in e-health services. Dr. Yadav has a keen interest in Medical Journalism and is actively involved in Medical Research writing.
Dr Kamal Kant Kohli-MBBS, DTCD- a chest specialist with more than 30 years of practice and a flair for writing clinical articles, Dr Kamal Kant Kohli joined Medical Dialogues as a Chief Editor of Medical News. Besides writing articles, as an editor, he proofreads and verifies all the medical content published on Medical Dialogues including those coming from journals, studies,medical conferences,guidelines etc. Email: drkohli@medicaldialogues.in. Contact no. 011-43720751