I'm making a giant leap of faith here that this might also help in preventing stroke. But what do I know, I'm not medically trained. Is your doctor medically trained and able to extrapolate this to helping for stroke? 20 years and I bet your doctor has completely failed in getting you a diet protocol for this.
Am J Clin Nutr. 1999 May;69(5):890-7.
Abstract
BACKGROUND:
Experimental
studies in laboratory animals and humans suggest that alpha-linolenic
acid (18:3n-3) may reduce the risk of arrhythmia.
OBJECTIVE:
The
objective was to examine the association between dietary intake of
alpha-linolenic acid and risk of fatal ischemic heart disease (IHD).(ischemia because of a build-up or blockage in your arteries)
DESIGN:
This
was a prospective cohort study. The intake of alpha-linolenic acid was
derived from a 116-item food-frequency questionnaire completed in 1984
by 76283 women without previously diagnosed cancer or cardiovascular
disease.
RESULTS:
During 10 y of follow-up, we documented
232 cases of fatal IHD and 597 cases of nonfatal myocardial infarction.
After adjustment for age, standard coronary risk factors, and dietary
intake of linoleic acid and other nutrients, a higher intake of
alpha-linolenic acid was associated with a lower relative risk (RR) of
fatal IHD; the RRs from the lowest to highest quintiles were 1.0, 0.99,
0.90, 0.67, and 0.55 (95% CI: 0.32, 0.94; P for trend = 0.01). For
nonfatal myocardial infarction there was only a modest, nonsignificant
trend toward a reduced risk when extreme quintiles were compared (RR:
0.85; 95% CI: 0.61, 1.19; P for trend = 0.50). A higher intake of oil
and vinegar salad dressing, an important source of alpha-linolenic acid,
was associated with reduced risk of fatal IHD when women who consumed
this food > or =5-6 times/wk were compared with those who rarely
consumed this food (RR: 0.46; 95% CI: 0.27, 0.76; P for trend = 0.001).
CONCLUSIONS:
This
study supports the hypothesis that a higher intake of alpha-linolenic
acid is protective against fatal IHD. Higher consumption of foods such
as oil-based salad dressing that provide polyunsaturated fats, including
alpha-linolenic acid, may reduce the risk of fatal IHD.
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