Fish oil study nets big stroke reduction

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Fish oil study nets big stroke reduction

 

Boston – Women who eat more fish have a lower risk of stroke, say

Harvard Medical School doctors.

 

A crew of researchers looked through the health records of 79,839

women from 1980-1994, using the Nurses' Health Study. The study

collects information on lifestyles, diet and medical history from

female nurses in 11 states.

 

The stroke-protective ingredient in fish is thought to come from

Omega-3 polyunsaturated fatty acids which decrease blood factors

involved in clotting. Blood clots can cause stroke by blocking

arteries in the brain.

 

Lead investigator, Dr. Hiroyasu Iso told reporters, " After

adjusting for age, smoking, and other cardiovascular risk factors ,

women who ate fish one to three times per month had a 7 per cent

lower risk of stroke than those who ate fish less than once per

month.

 

Women who ate fish once a week had a 22 per cent risk

reduction; those who ate fish two to four times a week had a 27 per

cent lower risk; and for those who ate fish five or more times per

week, their risk of total stroke was reduced 52 per cent. "

 

Dark- fleshed fish such as mackerel, alaskan salmon or sardines

contain the highest levels of Omega-3 acids.

 

 

JAMA (Journal American Medical Association) 2001:285: 304-312

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