Couple of weekly portions of oily fish can help ward off stroke

But fish oil supplements dont have the same effect

Eating at least two servings of oily fish a week is moderately but significantly associated with a reduced risk of stroke, finds a study published on bmj.com today.

But taking fish oil supplements doesnt seem to have the same effect, say the researchers.

Regular consumption of fish and long chain omega 3 fatty acids has been linked with a reduced risk of coronary heart disease and current guidelines recommend eating at least two portions of fish a week, perably oily fish like mackerel and sardines. But evidence supporting a similar benefit for stroke remains unclear.

So an international team of researchers, led by Dr. Rajiv Chowdhury at Cambridge University and Professor Oscar H. Franco at Erasmus MC Rotterdam, analysed the results of 38 studies to help clarify the association between fish consumption and risk of stroke or mini-stroke (transient ischaemic attack or TIA). Collectively, these conditions are known as cerebrovascular disease.

The 38 studies involved nearly 800,000 individuals in 15 countries and included patients with established cardiovascular disease (secondary prevention studies) as well as lower risk people without the disease (primary prevention studies). Differences in study quality were taken into account to identify and minimise bias.

Fish and long chain omega 3 fatty acid consumption was assessed using dietary questionnaires, identifying markers of omega 3 fats in the blood, and recording use of fish oil supplements. A total of 34,817 cerebrovascular events were recorded during the studies.

After adjusting for several risk factors, participants eating two to four servings a week had a moderate but significant 6% lower risk of cerebrovascular disease compared with those eating one or fewer servings of fish a week, while participants eating five or more servings a week had a 12% lower risk.

An increment of two servings per week of any fish was associated with a 4% reduced risk of cerebrovascular disease. In contrast, levels of omega 3 fats in the blood and fish oil supplements were not significantly associated with a reduced risk.

Several reasons could explain the beneficial impact of eating fish on vascular health, say the authors. For example, it may be due to interactions between a wide range of nutrients, like vitamins and essential amino acids, commonly found in fish. Alternatively, eating more fish may lead to a reduction in other foods, like red meat, that are detrimental to vascular health. Or higher fish intake may simply be an indicator of a generally healthier diet or higher socioeconomic status, both associated with better vascular health.

The differences seen between white and oily fish may be explained by the way they are typically cooked (white fish is generally battered and deep fried, adding potentially damaging fats).

Although theres a possibility that some other unmeasured (confounding) factor may explain their results, the authors conclude that "they reinforce a potentially modest beneficial role of fish intake in the cause of cerebrovascular disease."

In addition, they say their findings are in line with current dietary guidelines that encourage fish consumption for all; and intake of fish oils to people with pre-existing or at high risk of heart disease. They also support the view that future nutritional guidelines should be principally "food based."

In an accompanying editorial, authors from the Division of Human Nutrition at Wageningen University suggest that although it is "reasonable" to advise patients that eating one or two portions of fish per week could reduce the risk of coronary heart disease and stroke, any benefit of long chain omega 3 fatty acid supplementation is likely to be small. They say it is possible, however, that patients with additional risk factors such as diabetes may benefit.

Prevent Stroke with Olive Oil

Prevent Stroke with Olive Oil - Elderly people that consume the Olive Oil have a lower stroke then they whom consume the Olive Oil, Said by the expert in the research that published, Wednesday 15-06-11.

Some scientists from the National Institutes of Health and Medical Research in Bordeaux, France, monitor the development of 7625 French people aged 65 years in three major cities, ie Bordeaux, Dijon, and Montpellier, for five years.

"Our research shows the need for a new set of dietary recommendations for preventing stroke for those aged 65 years and over,"

said study author, Cecilia Samieri, as quoted by AFP.

Meanwhile, a neurologist at Columbia University Medical Center in New York, Dr. Nikolaos Scarmeas, who wrote an editorial published with the study, emphasized that the study was "observational".

The studies found the relation between olive oil user by people and the stroke risk that they get it, said scarmeas. But, this factor not need to translate to causality.

"People who eat olive oil may be very different from people who do not use it,"

said Scarmeas.

Users olive oil, for example, may have a higher income, better overall eating or exercising more frequently than those who never consume olive oil.

Prevent Stroke and Coronary Heart With Chili

Who never taste the joy of chilli / chilli sauce? It seems almost all of us would enjoy eating passion with this sauce.
You may hate the chili because spicy, hot and enliven your eyes, but you can not deny that the fruit of this one can tackle a number of diseases.

Ingredients and Benefits
According to dr. Prapti Utami, an herbal consultant, many people do not know the benefits of chili. Actually, chili is a nutrient rich food.
Cayenne pepper contains vitamin C and beta-carotene (provitamin A), more than fruits such as mango, pineapple, papaya and watermelon. Even levels of minerals, especially calcium and phosphorus, mengunguli fresh fish. And green chili peppers contain vitamin C higher.
Substance that makes chili peppers spicy, pungent capsaicin is stored in the vein of white pepper, seeds were attached. This is stomakik Capsaicin, which can increase appetite. Not to mention the ability to stimulate the production of endorphin hormones that can evoke the sensation of pleasure. Another function of capsaicin is so loosen mucus blockage in the throat and nose, including sinusitis. Capsaicin is also a way of keeping the blood anticoagulant to remain thin crust and prevents the formation of fat in the blood vessels. That means also reduce the chances of suffering a stroke, coronary heart disease and impotence.

Tips to Reduce Stroke Risk

Stroke is a medical disease not only attacks the elderly. In the United States each years 15,000 people aged between 30-44 years had a stroke.

In Indonesia, the number of stroke has never been clear. Please be advised, due to health data is not considered important. But experts agree that age of stroke patients are getting younger here.

If you do not want and do not be a victim, start now also have to take precautions. Here are some suggestions from Harold P. Adams, Jr.. MD., Professor of neurology at the University of Iowa Hospital and Clinic, Iowa City, USA., To reduce the risk of stroke.

1. Check your blood pressure regularly. Research shows that 40 percent diligent control reduces the risk of stroke. "Controlling high blood pressure is vital for the prevention of stroke," said Prof. Adams. When more than 140/90, meaning your blood pressure high. Try to lower it.

2. Get rid of tobacco. The study results showed, away from tobacco reduces the risk of stroke by 33 percent. "There is no smoke slightly. Should be stopped altogether, since this time!" Prof said. Adams.

3. Check your neck. Ask your doctor to listen to swish it around your neck. This is especially important if you have atherosclerosis (hardening and thickening of blood vessels) that causes blockage of blood flow.

4. Do exercise. Research shows that those who started training at the age between 25-40 years, the risk of stroke was reduced 57 percent. While that began training at the age of 40-55 years, 37 percent better chance to avoid a stroke.

5. Originally green or orange, just eat. Too early called beta-carotene can prevent stroke. But eating vegetables and fruits (source of beta-carotene) more and more each day, said Prof. Adams, very good.

6. Eat potassium. Research confirms, consume potassium-rich foods daily, 40 percent reduced risk of stroke. Potatoes are a good source of potassium, in addition to avocados, soybeans, bananas, salmon and tomatoes.

7. Get to know the content of aspirin. It is often referred aspirin can help prevent stroke. "But if you do not have the risk of stroke, the impact could be less good," said Prof. Adams. Consult your doctor.

8. Reduce fat. Whats good for your heart, good for the brain too. Keeping cholesterol levels means inhibits atherosclerosis and stroke. Eat fat no more than 25 percent of calories.

9. Stay away from alcohol. If you are not yet acquainted with alcohol, better not to know, although there are studies that claim that a certain amount could prevent strokes and heart attacks. Therefore, it is never clear that the size of drink in moderation.