Vegetable Fat Consumption Linked To Lower Stroke Risk

Vegetable Fat Consumption Linked To Lower Stroke Risk

Vegetable fat consumption linked to lower stroke risk. A stroke happens when there is a loss of blood flow to part of the brain. Adherence to a healthy diet can reduce the risk of stroke.

Now a new study showed that the consumption of vegetable fat, polyunsaturated fat, and vegetable oil had associations with lower stroke risk.

According to the research, participants consuming higher levels of non-dairy animal fat, red meat, and processed red meat had an increased risk of stroke.

The Center for Disease Control and Prevention (CDC) states that stroke is the fifth leading cause of death in the United States.

The previous study has shown that maintaining an overall healthy lifestyle can reduce the risk of stroke by 80%. The study focused on lifestyle factors, such as adhering to a healthy diet, doing physical exercise, not smoking, moderate alcohol consumption, and maintaining an optimal weight.

A recent study shows that consuming certain types of fats and the total fat intake may influence the risk of stroke.

The results will be presented at the AHA’s conference Scientific Sessions.

“We found that higher intake of vegetable fat and polyunsaturated fat was associated with lower stroke risk, while higher intake of non-dairy animal fat was associated with higher stroke risk. Our findings indicate the importance of considering the fat sources when examining the association between fat intake and stroke risk,” the study’s author, Dr. Fenglei Wang, a post-doctoral researcher at Harvard University, MA.