Wednesday, March 19, 2008

Fish Oil Good for Stroke Prevention

A report in the Journal of the American Medical Association suggests that fatty fish and omega-3 polyunsaturated fatty acid may be as effective at reducing the risk of thrombotic stroke.

Investigators tracked 79,839 female nurses. At the onset of the study, the subjects ranged in age from 34 to 59 years. Food frequency questionnaires were used to ascertain the women's intake of fish oil and Omega 3's.

After controlling for various risk factors of cardiovascular disease, investigators found that, compared with women who ate fish less than once a month, women who ate fish one to three times a month had a 7% reduced risk of stroke; women who ate fish once a week had a 22% risk
reduction; women who ate fish two to four times a week had a 27% lower risk; and women who ate fish five or more times a week had a 52% lower risk.


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