Discover the pivotal role of Omega-3 fatty acids in stroke prevention, as revealed by a groundbreaking analysis encompassing over 183,000 individuals from 29 distinct studies.
– by James
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Omega-3 Blood Levels and Stroke Risk: A Pooled and Harmonized Analysis of 183 291 Participants From 29 Prospective Studies.
O’Keefe et al., Stroke 2024
DOI: 10.1161/STROKEAHA.123.044281
What’s New: This large-scale study clarifies the relationship between marine omega-3 polyunsaturated fatty acids (PUFAs) and the risk of different types of stroke. It provides evidence that higher levels of specific omega-3 PUFAs are associated with a reduced risk of total and ischemic stroke.
Importance: Stroke is a leading cause of death and disability worldwide. Understanding the impact of dietary components like omega-3 PUFAs on stroke risk can guide prevention strategies.
Contribution to Literature: Previous studies on omega-3 PUFAs and stroke risk have been inconclusive. This research contributes by using a large international cohort and a standardized analytical approach to assess the association between omega-3 PUFA levels and stroke incidence.
Results Summary:
– The study included 183,291 participants with 10,561 total strokes over a median follow-up of 14.3 years.
– High levels of eicosapentaenoic acid (EPA, Q5 vs. Q1) were associated with a 17% lower incidence of total stroke (HR, 0.83; CI, 0.76-0.91; P<0.0001) and an 18% lower incidence of ischemic stroke (HR, 0.82; CI, 0.74-0.91; P<0.0001).
– High levels of docosahexaenoic acid (DHA, Q5 vs. Q1) were associated with a 12% lower incidence of total stroke (HR, 0.88; CI, 0.81-0.96; P=0.0001) and a 14% lower incidence of ischemic stroke (HR, 0.86; CI, 0.78-0.95; P=0.0001).
– No association was found between EPA or DHA levels and the risk of hemorrhagic stroke.
– The associations were consistent regardless of participants’ baseline history of atrial fibrillation (AF) or prevalent cardiovascular disease (CVD).