A new study revealed that eating fat can reduce the risk of stroke as long as it is of the right type, and according to the study presented at the American Heart Association Scientific Sessions for the year 2021, eating vegetable fat reduces the risk of stroke, according to the website. CNN American.
The researchers said it was the type of fat, not the quantity, that was to blame when it came to stroke.
The study found that people who ate the most vegetable fats were 12% less likely to have a stroke compared to those who ate the least fat.
On the flip side, people who ate the highest levels of animal saturated fats were 16% more likely to have a stroke compared to those who ate the lowest.
“Our results indicate that the type of fat and different food sources of fat are more important than the total amount of dietary fat in preventing cardiovascular disease including: brain attack”.
Types of dietary fat
Fat helps your body absorb vitamins from foods, keeps hormones working, builds cells, gives you energy and keeps you warm, but it’s the unsaturated fats that come from vegetables, nuts, and fatty fish that can lower your cholesterol and help keep you healthy.
“Vegetable fats include liquid vegetable oils, such as corn oil, safflower oil, sunflower oil, and soybean oil, which are high in fatty acids,” said Alice Lichtenstein, director and chief scientist in the Cardiovascular Nutrition Laboratory at Tufts University in Boston. polyunsaturated fats, and then oils such as canola oil and olive oil, which are high in monounsaturated fatty acids.
“These are the types of oils that should be used in food preparation,” she added.
Saturated and trans fats are generally not healthy Saturated fats usually come from red and processed meats, and tend to be solid at room temperature.
The study found that dairy fats, including cheese, butter, milk, ice cream and cream, were not linked to an increased risk of stroke.
