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Your stroke risk may be tied to type of fats you eat — not the amount, study finds - Yahoo
A 27-year-long study found it’s not the amount of fat you eat, but rather the type of fat that’s more important in the prevention of heart disease and stroke.
The new research showed people who ate the most animal fat were 16% more likely to experience stroke compared to those who ate the least. Meanwhile, people who ate the most vegetable fat, such as olive and corn oil, were 12% less likely to have a stroke than those who ate the least.
Eating more red meat, processed or not, was also linked to higher stroke risk among the more than 117,000 study participants. Processed meats contain high amounts of salt and saturated fat, both of which have been tied to stroke.
A 27-year-long study found it’s not the amount of fat you eat, but rather the type of fat that’s more important in the prevention of heart disease and stroke.
The new research showed people who ate the most animal fat were 16% more likely to experience stroke compared to those who ate the least. Meanwhile, people who ate the most vegetable fat, such as olive and corn oil, were 12% less likely to have a stroke than those who ate the least.
Eating more red meat, processed or not, was also linked to higher stroke risk among the more than 117,000 study participants. Processed meats contain high amounts of salt and saturated fat, both of which have been tied to stroke.