Fat from animal sources was linked to a higher risk of stroke, while vegetable fats were linked to a lower risk.
Stroke is the fifth leading cause of death in the United States, and nutritionists have long worked to understand how a person’s diet plays a role., the implication for public health will be huge,” said study leader Fenglei Wang, a postdoctoral research fellow at the Harvard T.H. Chan School of Public Health. Wang’s findings were presented Monday at the American Heart Association Scientific Sessions 2021, and have not yet been published in a peer-reviewed journal.
Stroke occurs when blood flow is cut off to a part of that brain. It can be caused by either a blood clot, called an ischemic stroke, or the rupturing of a blood vessel, called a hemorrhagic stroke. Ischemic strokes account for almost 90% of strokes every year, while hemorrhagic strokes account for 10%.
The study found that a higher intake of vegetable fats was linked to a lower risk of ischemic stroke, with those who ate the most vegetable and polyunsaturated fats 12% less likely to have an ischemic stroke compared with those who ate the least of such vegetable fats. Eating less animal fats also appeared to have a positive impact on the risk for types of stroke.
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