Dietary intake and cell membrane levels of long-chain n-3 polyunsaturated fatty acids and the risk of primary cardiac arrest

Article Abstract:

Eating more fish may lower the risk of cardiac arrest. Fish contain long-chain n-3 polyunsaturated fatty acids, which can be incorporated into blood cell membranes and change their physiological properties. Researchers identified 334 people who had experienced a cardiac arrest between 1988 and 1994 in King County, Washington. They chose 493 healthy volunteers from the community as the control group. In both groups, people with heart disease were excluded. Spouses were asked to estimate fish intake and membrane fatty acid composition was measured in samples of the participants' blood. Eating the equivalent of two fish meals a month reduced the risk of cardiac arrest by 30% and the equivalent of one fish meal a week reduced the risk by 50% compared to those who ate no fish. Increased amounts of n-3 fatty acids in red blood cell membranes was also associated with a lower risk of cardiac arrest.

Nutritional aspects, Cardiac arrest, Fish oils in human nutrition, Fish oils

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Cholesterol reduction and the risk of stroke in men: a meta-analysis of randomized, controlled trials

Article Abstract:

Men who reduce their blood levels of cholesterol may not have a lower risk of a fatal stroke than those who do not. Blood levels of cholesterol can be reduced with drugs or by lowering dietary intake of high-cholesterol foods. A research study reviewed 13 articles in the medical literature that examined the association between cholesterol reduction and non-fatal and fatal strokes in men. A statistical analysis found no significant association between cholesterol reduction and a lower risk of a fatal stroke. A significant association was not found between cholesterol reduction and a lower risk of a non-fatal stroke. Treatment with the cholesterol-reducing drug clofibrate may increase the risk of a fatal stroke. An association has been found between increased blood levels of cholesterol and coronary heart disease.

Prevention, Food and nutrition, Men, Low-cholesterol diet, Low cholesterol diet

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Use of low-dose oral contraceptives and stroke in young women

Article Abstract:

Women who take low-dose oral contraceptives do not appear to have a significantly increased risk of stroke. Oral contraceptive use was evaluated among 102 women with strokes related to blood clots, 60 women with strokes related to vessel narrowing, 11 women with other stroke types, and 485 healthy volunteers. Risk for any type of stroke was not significantly higher among women who had taken oral contraceptives compared to those never using this birth control method.

Women, Complications and side effects, Risk factors, Women's health, Oral contraceptives

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