EATING FAT CAN LOWER STROKE RISK, STUDY SAYS, AS LONG AS IT'S THE RIGHT KIND

It’s a fact: Eating too much fat can raise cholesterol, clog arteries, and contribute to the risk of stroke and other forms of heart disease — not to mention obesity, diabetes, cancer and a host of other conditions.

However, it’s the type of fat, not the amount, that appears to be the culprit when it comes to stroke. Eating plant-based fats lowers stroke risk, according to a study presentation given at the American Heart Association Scientific Sessions 2021.

Eating plant-based fats lowers stroke risk

The study, which has not yet been peer-reviewed, found people who ate the most vegetable-based fats were 12% less likely to experience a stroke compared to those who ate the least. On the flip side, people who ate the highest levels of animal-based saturated fat were 16% more likely to experience a stroke than those who ate the least fat of that kind.

Plant-based fats

“Our findings indicate the type of fat and different food sources of fat are more important than the total amount of dietary fat in the prevention of cardiovascular disease including stroke,” said lead author Fenglei Wang, a postdoctoral fellow in the department of nutrition at Harvard’s T.H. Chan School of Public Health, in a statement.

Source: https://edition.cnn.com/2021/11/09/health/fat-stroke-risk-wellness/index.html