Omega-3 Blood Levels and Stroke Risk: A Pooled and Harmonized Analysis of 183 291 Participants From 29 Prospective Studies

Useless! You don't tell us EXACTLY how to get to these undefined 'higher' levels. I'd have everyone fired for this crapola.   Your competent? stroke hospital should be serving enough of these meals to get to that higher level. You do have a functioning stroke hospital don't you? If you didn't get 100% recovered you don't have a functioning stroke hospital in my opinion.

 A quick Google search gives us this: But you can't use it until your doctor prescribes the amounts.

You can get adequate amounts of omega-3s by eating a variety of foods, including the following:

1. Fish and other seafood (especially cold-water fatty fish, such as salmon, mackerel, tuna, herring, and sardines)

2. Nuts and seeds (such as flaxseed, chia seeds, and walnuts)

Omega-3 Blood Levels and Stroke Risk: A Pooled and Harmonized Analysis of 183 291 Participants From 29 Prospective Studies

James H. O’Keefe,

Nathan L. Tintle,

William S. Harris,

Evan L. O’Keefe,

Aleix Sala-Vila,

John Attia,

G. Manohar Garg,

Alexis Hure,

Christian Sørensen Bork,

Erik Berg Schmidt,

… See all authors

Originally published22 Dec 2023https://doi.org/10.1161/STROKEAHA.123.044281Stroke. 2024;55:50–58

Abstract

BACKGROUND:

The effect of marine omega-3 PUFAs on risk of stroke remains unclear.

METHODS:

We investigated the associations between circulating and tissue omega-3 PUFA levels and incident stroke (total, ischemic, and hemorrhagic) in 29 international prospective cohorts. Each site conducted a de novo individual-level analysis using a prespecified analytical protocol with defined exposures, covariates, analytical methods, and outcomes; the harmonized data from the studies were then centrally pooled. Multivariable-adjusted HRs and 95% CIs across omega-3 PUFA quintiles were computed for each stroke outcome.

RESULTS:

Among 183 291 study participants, there were 10 561 total strokes, 8220 ischemic strokes, and 1142 hemorrhagic strokes recorded over a median of 14.3 years follow-up. For eicosapentaenoic acid, comparing quintile 5 (Q5, highest) with quintile 1 (Q1, lowest), total stroke incidence was 17% lower (HR, 0.83 [CI, 0.76–0.91]; P<0.0001), and ischemic stroke was 18% lower (HR, 0.82 [CI, 0.74–0.91]; P<0.0001). For docosahexaenoic acid, comparing Q5 with Q1, there was a 12% lower incidence of total stroke (HR, 0.88 [CI, 0.81–0.96]; P=0.0001) and a 14% lower incidence of ischemic stroke (HR, 0.86 [CI, 0.78–0.95]; P=0.0001). Neither eicosapentaenoic acid nor docosahexaenoic acid was associated with a risk for hemorrhagic stroke. These associations were not modified by either baseline history of AF or prevalent CVD.

CONCLUSIONS:

Higher omega-3 PUFA levels are associated with lower risks of total and ischemic stroke but have no association with hemorrhagic stroke.

• Download figure
• Download PowerPoint