Evidence supporting the use of: Unsaturated fatty acid
For the health condition: Strokes

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Synopsis

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

Unsaturated fatty acids, particularly omega-3 polyunsaturated fatty acids (PUFAs) such as eicosapentaenoic acid (EPA) and docosahexaenoic acid (DHA), have been studied for their potential role in the prevention and management of stroke. The scientific rationale centers on their anti-inflammatory, antithrombotic, and lipid-lowering effects, which are thought to contribute to cardiovascular health. Epidemiological studies have shown an association between higher dietary intake of unsaturated fatty acids and a reduced risk of ischemic stroke. Some randomized controlled trials suggest that supplementation with omega-3 fatty acids can modestly lower the risk of major cardiovascular events, including stroke, though results are mixed and some studies show no significant benefit. Systematic reviews and meta-analyses indicate that while omega-3 supplementation may have a protective effect against stroke, the evidence is not uniformly strong, and benefit may be limited to specific populations or depend on baseline dietary intake. Current guidelines often recommend dietary sources of unsaturated fatty acids (such as fish) for cardiovascular and cerebrovascular health due to their overall benefit, but do not universally endorse high-dose supplementation specifically for stroke prevention or treatment. Thus, while there is scientific evidence supporting a potential benefit, it is moderate and not definitive.

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