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01 July 2014 - Nutrition & Healing - Omega-3 fatty acids could reduce stroke risk

Dr Jonathan V. Wright

Plenty of omega-3 in the sea

Web URL: Read the full news item on the Nutrition & healing website here

FAB RESEARCH COMMENT:

See also:

Diet higher in protein may be linked to lower risk of stroke

And the related research paper can be found here:

Zhang et al 2014 - Quantitative analysis of dietary protein intake and stroke risk

What’s the deal with protein and less stroke risk?

Researchers looked at seven studies and tracked 14 years of follow up medical records for hundreds of thousands of participants.

The standout connection was between protein and stroke. Those with the highest protein intake were significantly less likely to have a stroke, compared to those who ate the least amount of protein. But there was a catch. Protein from red meat didn’t seem to be a factor. Researchers zeroed in on fish as the better protein source for stroke prevention.

That’s when the light bulb went on. Fish? I think we’re actually talking about omega-3 fatty acids.

< 01 January 2017 - Vitamin D Council - Pilot RCT assesses the benefit of high dose versus low dose vitamin D for Crohn’s disease

01 Jun 2015 - Eye Nutrition Meeting in Barcelona - Beyond AREDS >

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