Cerebrovascular disease i.e. stroke is the third leading cause of death and disability in the world.  The global age-related standardized incidence of stroke is projected to increase to 89.32 per 100000 population by 2030. We all know that stroke is related to old age, male gender, uncontrolled diabetes mellitus, systemic hypertension and dyslipidemia. There is a direct link between the nutritional intake of a high-fibre diet, low sodium and saturated fatty acids and low cholesterol with the incidence of stroke.

In a conversation with Jagran English, Dr. Khushboo Patel, Consultant, Neurology, Max Smart Super Speciality Hospital, Saket explained what role diet play in preventing stroke, especially Omega-6 fatty acids.

Stroke And Omega-6 Fatty Acids

The doctor said currently omega-3 and 6 fatty acids have shown promising results in the prevention of cardiovascular disease. In a meta-analysis of 14 prospective studies using a food frequency questionnaire, it reported low to high intake of omega 3 fatty acids among 514483 individuals, 9065 developed strokes during follow up period.  The risk of stroke was reduced by 13%, and 16% reduction in fatal stroke and ischemic stroke with high omega 3 fatty acid consumption. In a recent study, omega 3 PUFA is associated with a reduction in cardiovascular mortality as a composite endpoint of non-fatal myocardial infarction, non-fatal stroke or cardiovascular death, and coronary revascularization.

A meta-analysis of 14 prospective studies using food frequency questionnaire, reported low to high intake of omega 3 fatty acids among 514483 individuals, 9065 developed strokes during the follow-up period.  The risk of stroke was reduced by 13%, and 16% reduction in fatal stroke and ischemic stroke with high omega 3 fatty acid consumption. An objective assessment of omega-3 fatty acids in blood is the level of eicosapentaenoic acid and docosahexaenoic acid levels. In a recent study, omega 3 PUFA are associated with a reduction in cardiovascular mortality as a composite endpoint of non-fatal myocardial infarction, non-fatal stroke or cardiovascular death, and coronary revascularization.

Omega 3 fatty acids were not associated with an increase in hemorrhagic stroke. In a recent STRENGTH trial, there was no benefit of adding omega-3 fatty acids to reduction of cardiovascular events. So, omega 3 and 6 fatty acids can reduce stroke risk with better improvement from post-stroke recovery. Hence, substituting polyunsaturated fatty acids in diet and maintaining a healthy active lifestyle can prove beneficial to people.

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