Abstract 424: Fish Oils Reduce the Risk of Stroke in Patients with Hypertension
BACKGROUND: Hypertension (HTN) is a major cause of stroke. Previous studies showed evidence that long term fish oil consumption can prevent stroke in men but it has not been thoroughly investigated in patients with HTN. This study aimed to determine the prevalence of stroke or transient ischemic attack (TIA) in HTN patients consuming fish oils.
METHODS Medical records of HTN patients were retrieved randomly from two hospital based cardiology outpatient clinics. The prevalence of stroke/TIA was investigated in patients with and without taking fish oils and the compliance of fish oil intake was further investigated by a follow-up survey. The use of anticoagulant agents, angiotensin-converting enzyme inhibitors (ACE), angiotensin receptor blockers (ARBs) and beta-blockers (BB) was also compared between two groups.
RESULTS After taking fish oils (2±1 g) daily for a median duration of 4 yrs (95% CI: 3, 5 yrs) none of HTN patients in the fish oil group developed stroke/TIA whereas events of stroke/TIA occurred in 8% of HTN patients in the non-fish oil group (Table 1). No difference was found in the concomitant use of ACE, ARBs and BB in the two groups and the effect of fish oil was not influenced by anticoagulants.
CONCLUSIONS: Our findings suggest that long term fish oil consumption can reduce the risk of stroke in patients with hypertension. This simple approach may help reduce the healthcare burden and improve the quality of life by preventing stroke in patients with hypertension.
- © 2012 by American Heart Association, Inc.