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Omega-3 Fatty Acid Could Prevent Stroke
Research led by Hernan A. Bazan, MD, Assistant Professor of Surgery, Section of Vascular Surgery, at LSU Health Sciences Center New Orleans School of Medicine, has found that unstable carotid artery plaques - those in danger of rupturing and leading to a stroke - contain more inflammation and significantly less omega-3 fatty acids than asymptomatic plaques.
This suggests that increasing the levels of omega-3 fatty acids in carotid artery plaques could either prevent strokes or improve the safety of treatment. And this can be accomplished by increasing dietary intake of foods rich in omega-3 fatty acids.
The study is an Article in Press in the journal, Vascular Pharmacology, currently online.
Our bodies produce only a small amount of omega-3 fatty acids, so most of what we need has to come from eating omega-3 fatty acid-rich foods like fish (salmon, tuna, trout, herring, etc.) or from supplements. Omega-3 fatty acids have been shown to protect against cardiovascular disease, particularly heart attack and sudden cardiac death.
Dr. Bazan's team wanted to determine what the association might be with plaques in the carotid arteries, a common cause of strokes. Vulnerable plaques which can rupture in the carotid arteries may lead to transient ischemic attacks (TIAs), strokes, or vision loss by affecting the artery to the retina.
The mechanisms leading to plaque rupture are still not fully understood but inflammation within the plaque is beginning to be recognized as an important cause of plaque rupture.
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