Omega‐3 Index as a risk factor of ischemic and haemorrhagic stroke: a pilot case‐control study

Abstract

Previous studies suggested that fish consumption and blood level of omega‐3 fatty acids negatively correlated with ischemic stroke, but the relation to the risk of haemorrhagic stroke remains unclear. This study was investigated the effect of Omega‐3 Index (EPA + DHA in red blood cell, RBC) on hemorrhagic and ischemic stroke.Hemorrhagic (n=24) and ischemic stroke (n=31) cases, and controls (n=20) were included in the present study. Omega‐3 Index (8.36 ± 0.58 vs. 10.66 ± 0.68 %), total n‐3 fatty acids (15.30 ± 0.57 vs. 12.61 ± 0.78 %), and C22:6n3 (DHA; 8.93 ± 0.55 vs. 7.09 ± 0.38 %) in RBC were significantly higher in control than ischemic and haemorrhagic stroke patients. Omega‐3 Index and total n‐3 fatty acids, and DHA were significantly increased the risk for haemorrhagic stroke, but not for ischemic stroke. However, among the ischemic stroke subgroups, lacunar infarction patients had the significantly lower level of Omega‐3 Index and EPA, suggesting that low level of omga‐3 fatty acids might be a provocating factor on lacunar infarction. There was no significant difference in intake of nutrients and foods between control and patients, except low intake of brown rice, seaweed soup, bean sprouts soup, and bean paste pot stew in stroke patients. In conclusion, n‐3 fatty acids may have beneficial effect on haemorrhagic stroke and lacunar infarction, a subgroup of ischemic stroke.