A diet rich in fish may be linked to a lower risk of stroke, according to a recent study in Swedish women.Fish oil supplements have been gaining popularity due to their well-documented health benefits. Strong evidence from previous human studies suggests that consuming recommended amounts of eicosapentaenoic acid (EPA) and docosahexaenoic acid (DHA) may have beneficial effects on the cardiovascular system. Consuming EPA and DHA may lower the levels of triglycerides in the blood, slightly reduce blood pressure and help slow the progression of existing heart disease.
Researchers at the Karolinska Institute in Stockholm, Sweden, analyzed data from 34,670 women who participated in the Swedish Mammography Cohort. None of the women, who were 49-83 years old, had heart disease or cancer when the study began in 1997. The participants answered questions about their diets, and the researchers recorded the number of strokes that occurred over an average follow-up period of 10.4 years.
A total of 1,680 women (nearly five percent) had strokes. Overall, the researchers found that women who ate the most fish (more than three servings of fish per week) were about 16 percent less likely to have strokes than those who ate less than one serving per week. However, when the authors examined the relationship between specific types of strokes, they concluded that fish consumption did not reduce the risk of cerebral infarction or hemorrhagic stroke.
More research is needed to understand the potential relationship between fish and strokes.
References
1.Larsson SC, Virtamo J, Wolk A. Fish consumption and risk of stroke in Swedish women. Am J Clin Nutr. 2010 Dec 29. View Abstract
2.Natural Standard: The Authority on Integrative Medicine. http://www.naturalstandard.com/
http://www.depsyl.com/
http://back2basicnutrition.com/
http://bionutritionalresearch.olhblogspace.com/
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