The risk of stroke depends on the type of fat, not the amount

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Researchers from the US have proven that fat from animal sources is associated with an increased risk of stroke. But vegetable fats reduce the risk of this acute brain disorder.

Dietary fat has long been associated with the risk of stroke, but a new study by scientists from the Harvard School of Public Health showed that it is the type of fat that , and not its total amount at all, is the important factor.

The study showed that eating a lot of animal fat is associated with an increased risk of stroke, and vegetable fat from vegetables reduces the risk of acute cerebrovascular accident.

Stroke is the fifth leading cause of death in the United States. Nutritionists have been trying to understand the role of diet in the development of stroke for a long time.

If each person could make small changes, such as reducing the amount of red and processed meat in their diet, it would have a very noticeable effect on the entire public health. health, according to researchers. They presented their results at a scientific session of the American Heart Association.

These are the results of 27 years of observation of more than 117,000 people – the largest and longest study of the effects of nutrition in US history.

Its participants regularly filled out questionnaires about their diet, and also provided the authors of the study with medical records. True, the only limitation in this study is the fact that only medical professionals participated in it.