Study shows eating
fi sh can reduce the
risk of stroke
More women than men have strokes, according to a national survey, but many women may be dramatically underestimating
their risk.
COURIER L M BR B G IFE, MAY 3–9, 2019 45
Health
More women than men have strokes — the leading
cause of disability and third-leading cause
of death in the United States — according to a
national survey conducted by HealthyWomen, the
nation’s leading independent health information
source for women, but many women may be dramatically
underestimating their risk.
Leean Hendrix did. At age 26, the former Miss
Arizona was talking to her friend when she suddenly
realized her speech had become incomprehensible.
Concerned, she looked in the mirror and
realized the right side of her face was drooping. She
knew immediately something was wrong.
“When I went to the hospital, I learned I had
suffered a stroke. I never thought it would happen
to me,” said Leean. “I was young, healthy and in
shape.”
According to the survey of 2,000 women, which
was conducted in partnership with the National
Stroke Association and the American College of
Emergency Physicians by Harris Interactive, 40
percent of women said they were only somewhat
— or not at all — concerned about experiencing a
stroke in their lifetime. Furthermore, although
women are twice as likely to die from stroke as
they are from breast cancer, the survey found that
women believed breast cancer to be fi ve times more
prevalent than stroke.
“The results of the survey underscore what we
see too often with women when it comes to dealing
with their unique health issues,” said Elizabeth
Battaglino Cahill, RN, executive director of
HealthyWomen. “As they put the health of family
members and everyone else fi rst, they often underestimate
their own risks and ignore warning signs
of serious health problems, like stroke.”
An acute ischemic stroke occurs when an obstruction,
such as a blood clot, blocks blood fl ow
to the brain. The obstruction deprives the brain of
blood and oxygen, destroying valuable nerve cells
in the affected area within minutes.
“Stroke knows no gender and can happen to anyone
at any age,” said Marilyn Rymer, MD, director
of the Brain and Stroke Institute at Saint Luke’s
Hospital in Kansas City. “Given the prevalence of
stroke in women, it is especially critical for women
to understand the risk factors and symptoms.”
Only 27 percent of women surveyed could name
more than two of the six primary stroke symptoms.
“If you experience any of the symptoms of a
stroke, it is imperative to call 9-1-1 so you receive
immediate medical attention, even if the symptoms
go away,” said Angela Gardner, MD, president of
the American College of Emergency Physicians.
“Time equals brain; for every minute the brain is
deprived of oxygen, it may lose up to 1.9 million
brain cells. If you are having even one of the symptoms
of stroke, come to the emergency department
so we can evaluate and treat you.”
Because of her stroke, Leean has no memories of
her high school days. However, she’s using her experience
to educate others.
“I am living proof that a stroke really can happen
to anyone and I urge all women to take control
of their health and learn the signs and risk factors
for stroke.”
For more, visit www.healthywomen.org.
A recent study suggests that a diet high in
fatty fish can significantly decrease a woman’s
risk of ischemic stroke. According to
the study, published in the Journal of the American
Medical Association, women who ate four
ounces of fish two to four times a week cut their
risk of ischemic stroke by 48 percent.
The fish most often cited as the highest in
Omega-3 fatty acid concentrations include king
oscar sardines, salmon and mackerel. These coldwater
fish have a high percentage of Omega-3
fatty acids, which have been cited in leading
health studies to lower blood pressure and increase
cardiovascular health. Due to increasing
evidence of the health benefits of fish oils,
the American Heart Association recently issued
a recommendation that people eat at least two
servings of fish per week.
The article suggests that Omega-3 fatty acids
work to alleviate blood clots, which are largely
responsible for ischemic strokes. This type of
stroke constitutes more than 80 percent of all
strokes. Significantly, these properties did not
increase the dangers of hemorrhagic strokes.
“Our research suggests that women can reduce
their risk of thrombotic stroke by up to 48 percent
by eating fish two to four times per week,”
says author Kathryn M. Rexrode, of Harvard-affiliated
Brigham and Women’s Hospital.
While the benefits exist for any level of fish
consumption, the larger the intake of fish, the
greater the stroke prevention. The study concluded
that, even after adjusting for age, smoking
and other risk factors, women who ate fish
decreased their stroke risk by seven percent (for
one serving per month) to an astounding 52 percent
(for five servings or more per week).
“We would recommend to women that they include
more fish to their diets, as part of a healthy
diet which may reduce the risk of a number of
diseases, including stroke,” concluded Rexrode.
The Nurses Health Study, one of the nation’s
oldest and most important research efforts, examined
roughly 14 years of data on 80,000 nurses
between the ages of 34 and 59.
Women and stroke: How
much do you really know?
A study suggests that a diet high in fatty fi sh can signifi -
cantly decrease a woman’s risk of ischemic stroke.
/www.healthywomen.org
/www.healthywomen.org