Fish oil study nets big stroke reduction

September 29, 2006

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, salmon or sardines contain the

highest levels of Omega-3 acids.

Dr. Iso said that concerns had been expressed that a diet high in

fish oils might impair the clotting mechanism to such an extent that

hemorrhagic strokes might result. There have been reported cases of

this among Greenland Eskimos whose diet is mainly fish-based. But

such risks appear minimal given the current average intake of US

residents, says Dr. Iso.

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

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