Dear Jen,

According to the American Stroke Association, up to 80% of strokes can be prevented.

There are two main types of stroke: ischemic and hemorrhagic. Ischemic strokes occur when there is a blockage preventing blood and oxygen from getting to the brain. A hemorrhagic stroke is defined as bleeding into the brain when a weakened blood vessel ruptures. Approximately 87% of all stroke cases are ischemic, and 13% of all stroke cases are hemorrhagic.

A new study by O’Keefe et al. looked at data comparing omega-3 levels and incident stroke (total, ischemic, hemorrhagic) from 29 cohorts in 15 different countries; all followed the same pre-specified protocol.

Of the 183,291 total participants, 10,561 experienced a stroke during the study period, of which 8,220 were ischemic strokes and 1,142 were hemorrhagic strokes. The average age at baseline was 65 years, 53% were women, and 82% were Caucasian. The median time of follow up was 14.3 years.

The amount of omega-3 fatty acids was measured in the blood and tissue among all participants and divided in quintiles. The incidence of stroke was then compared among each quintile grouping.

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Overall, there was a significant inverse association between total stroke and levels of DHA, EPA, and DHA+EPA, with the lowest risk among those with the highest levels. Similar trends were seen for ischemic stroke, but not hemorrhagic stroke.

More specifically:

• When comparing participants with the highest levels of EPA to those with the lowest, they found a 17% lower incidence of total stroke and an 18% lower incidence of ischemic stroke (p<0.0001).
• When comparing participants with the highest levels of DHA to those with the lowest, they found a 12% lower incidence of total stroke and a 14% lower incidence of ischemic stroke (p=0.0001).
• The risk of hemorrhagic stroke was not associated with EPA or DHA levels

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