Evidence supporting the use of: Marine fat
For the health condition: Strokes

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Synopsis

Source of validity: Scientific
Rating (out of 5): 3

Marine fat, particularly in the form of fish oil rich in omega-3 polyunsaturated fatty acids (PUFAs) like EPA and DHA, has been scientifically studied for its effects on cardiovascular and cerebrovascular health, including stroke. Epidemiological studies have observed that populations consuming higher amounts of fatty fish tend to have lower incidences of stroke. The proposed mechanisms include reduction of blood triglyceride levels, anti-inflammatory effects, improvement in endothelial function, and antithrombotic properties, all of which may reduce stroke risk. Randomized controlled trials (RCTs) have shown mixed results: some indicate a modest reduction in stroke risk or improvement in recovery post-stroke, while others observe no significant benefit. Meta-analyses (e.g., Chowdhury et al., BMJ 2014) suggest a possible but limited protective effect of omega-3 intake on stroke risk, though not all findings are statistically significant. Importantly, no major guidelines recommend marine fat or fish oil as a primary treatment for stroke, but supplements or increased dietary intake may be considered as part of overall cardiovascular risk reduction. Therefore, the use of marine fat for stroke is supported by moderate scientific evidence for prevention, but not as a primary treatment after stroke has occurred.

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