Omega-3 may cut stroke risk, study shows
Friday 26th August 2011
A diet high in Omega-3s may cut the severity of the brain damage resulting from stroke, a new study shows.
The extent of brain damage after a stroke was reduced by 25 per cent in mice that had received a diet high in Docosahexaenoic Acid (DHA) omega-3s, according to a study published in journal Stroke.
A reduction was observed in the concentration of molecules that stimulate tissue inflammation and also a larger amount of molecules that prevent the activation of cell death.
Jasna Kriz, of Universite Laval, said: "The consumption of omega-3s creates an anti-inflammatory and neuroprotective environment in the brain that mitigates damage following a stroke.
"It prevents an acute inflammatory response that, if not controlled, is harmful to brain tissue."
This follows research published in journal Stroke which found that a history of depression was associated with a 29 per cent increase in risk of total stroke.
Written by Mathew Horton
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