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How Omega-3 Oils, Salt and Low-Fat Foods Influence Stroke and Memory Loss Risks

admin - June 22, 2012

Friday Roundup:


Omega-3 Oils May Curb Memory Loss & Alzheimer’s

Researchers at New York’s Columbia University Medical Center have discovered that the inclusion of omega-3 fatty acids in one’s diet – often associated with the so-called Mediterranean Diet of fatty fish like mackerel, trout, tuna, salmon, and other sources such as kale, tofu, soybeans, walnuts, flaxseed and more – may “significantly” lower their risk of developing memory problems and Alzheimer’s disease. What’s more, the researchers think they know why as well.

It turns out that a protein found in the blood called beta-amyloid is associated with memory problems and Alzheimer’s. Indeed, tangles and plaques found in the brains of Alzheimer’s patients are clumps of this protein, perhaps akin to cholesterol clumps that accumulate in arteries that can lead to stroke and even heart attack. People in the study – 1,219 individuals over the age of 65 – who consumed foods rich in omega-3 fatty acids had significantly lower levels of beta-amyloid in their blood, with an apparent correlation being that the more omega-3s consumed, the lower the levels of amyloid in the bloodstream.

Interestingly, omega-3 was the only nutrient that showed an association with lower amyloid blood levels, period. This study also correlates with a 2010 study that found that people who ate foods high in omega-3 acids had a 40% lower risk of developing Alzheimer’s compared to those who did not consume omega-3s. Although it’s best to get such nutrients from natural sources, omega-3 supplements can also be effective – though you should consult with your doctor before adding fish oil supplements to your diet because they may interact with other medications. Food for thought indeed!

You can read the full article on omega-3s and memory loss by visiting this website page:


High Salt Intake Seemingly Linked to Higher Stroke Risk

Most people already know that high levels of salt are not good for the human body, and normally lead to higher blood pressure over time as the body ages. This is a precarious situation for many Americans, as fast food burgers and fries as well as most canned meats and vegetables have high amounts of salt to increase the flavor of the food, or to preserve the food for longer shelf lives. A study led by Hannah Gardener of the University of Miami School of Medicine and popularized in the journal Stroke now seems to support the claim that there’s a strong link between high salt intake and such conditions as heart disease and stroke – not just high blood pressure. Although Gardener is quick to explain that it’s tough to draw conclusions about the cause-and-effect relationship between sodium intake and diseases such as stroke, statistics in the study certainly back-up the idea and Gardener advocates for a detailed reading of all food labels in order to control salt consumption.

Read full article in detail at:

Learn more about stroke information & stroke screening services from Life Line Screening at:


Low-Fat Dairy Products May Help Lower Risk of Stroke

The old saying, “you are what you eat,” seems to prove itself true time and time again. A Swedish study we came upon in the journal Stroke claims that middle-aged and older adults may be able to lower their risk of stroke by switching to low-fat dairy products. The researchers of the study, who tracked the diets of nearly 75,000 men and women over a 10-year period, found that those who consumed the most low-fat dairy foods and beverages were found to be 12% less likely to have a stroke than those who ate the least. Proof positive that diet consideration is a good strategy in managing your ongoing health for both men and women.

Read full article in detail at:


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