Polyunsaturated fatty acids (PUFAs), particularly omega-3 fatty acids such as eicosapentaenoic acid (EPA) and docosahexaenoic acid (DHA), have been investigated for their effects on stroke risk and recovery. Scientific evidence shows that increased intake of omega-3 PUFAs is associated with a modest reduction in the risk of ischemic stroke, which is the most common type of stroke. Mechanistically, PUFAs can reduce inflammation, inhibit platelet aggregation, and improve endothelial function, all of which are relevant to stroke prevention. Observational studies and some randomized controlled trials suggest that diets higher in PUFAs—especially from fish—are linked to lower rates of stroke. However, interventional studies using PUFA supplements have produced mixed results, with some large trials showing little or no protective effect. The American Heart Association acknowledges the potential benefits of omega-3s in cardiovascular health, but does not specifically recommend them solely for stroke prevention or treatment due to inconsistent evidence. There is less evidence supporting the use of PUFAs for acute stroke treatment or improving recovery post-stroke. In summary, while there is some scientific basis for using PUFAs to reduce stroke risk, the overall strength of evidence is moderate, and supplementation should be considered as part of broader dietary and lifestyle interventions rather than as a standalone therapy for stroke.