London, UK (PRWEB UK) 29 September 2013
Doctors think that a teenage girl’s recent stroke was due to taking the Pill, the Daily Mail reported September 10th. According to the article, “'The Pill gave me a stroke': Beauty queen, 18, claims Yasmin caused a blood clot in her brain – and damaged her vision,” two days after Georgie Holland collapsed at college, her parents took her to hospital where a scan revealed a blood clot in her brain that was affecting the flow of blood. Doctors linked the stroke to her taking the contraceptive pill Yasmin for two years. A Bayer spokesperson told the Daily Mail, 'We extend our sympathies to women and their families who feel that they have been adversely affected by Yasmin®. At Bayer we take the safety of our products very seriously and we continuously review the safety profiles of our products.’ (http://www.dailymail.co.uk/health/article-2416856/Beauty-queen-Georgie-Holland-claims-Yasmin-pill-caused-stroke.html#ixzz2ekrWaIKM)
With this in mind, Yourwellness Magazine explored the study “The role of fatty acids from fish in the prevention of stroke”, which was published in the October 2012 edition of the British Medical Journal (http://dx.doi.org/10.1136/bmj.e7219), which found that eating at least two portions of oily fish a week can significantly reduce the risk of a stroke, but taking fish oil supplements does not have the same effect. Yourwellness Magazine explained, “Fish contains long chain omega 3 fatty acids, which have previously been linked with having positive effects on heart health – the recommended varieties include mackerel or sardines which are rich in healthy oils.” (http://www.yourwellness.com/2013/01/weekly-portions-of-oily-fish-can-stave-off-stroke/#sthash.uO1ajLN8.dpuf)
Yourwellness Magazine noted that the researchers studied over 800,000 individuals, many of whom were patients with cardiovascular disease and people with a lower risk of the disease to keep the study fair and unbiased. The results of the study revealed that those eating two to four servings of oily fish a week had a six percent lower risk of cerebrovascular disease, which relate to stroke and mini-strokes, and those eating five or more servings had a twelve percent lower risk. Yourwellness Magazine commented that this reduced risk could be due to the vast array of vitamins and amino acids found in oily fish, as well as the fact that eating more fish means the individual will be eating other foods less, such as red meat which has been linked to vascular health problems.