However, it is the type of fat, not the amount, that seems to be the culprit when it comes to stroke. Eating plant-based fats lowers the risk of stroke, according to a study given Monday at the American Heart Association Scientific Sessions 2021.
The study, which has not yet been peer-reviewed, showed that people who ate the most vegetable-based fats were 12% less likely to experience a stroke compared to those who ate the least.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 other hand, 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.
“Our results indicate that the type of fat and different food sources for fat are more important than the total amount of fat in the diet in the prevention of cardiovascular disease, including stroke,” says lead author Fenglei Wang, a postdoctoral fellow in the Department of nutrition at Harvard’s. TH Chan School of Public Health, in a statement.
Types of diet fats
You need fat to survive. Fats help your body absorb vitamins from food, keep hormones functioning, build cells, give you energy and keep you warm.
But it is the unsaturated fats that come from vegetables, nuts and fatty fish that can lower your cholesterol levels and help keep you healthy.
“What are the main sources of vegetable or vegetable fats?” asked Alice Lichtenstein, director and senior researcher at the Cardiovascular Nutrition Laboratory at Tufts University in Boston.
“It would be the liquid vegetable oils, things like corn oil, thistle oil, sunflower oil, soybean oil, which are high in polyunsaturated fatty acids, and then oils like rapeseed oil and olive oil, which are high in monounsaturated fatty acids.” said Lichtenstein in a statement. She was not involved in the investigation.
“These are the types of oils that need to be used for cooking,” she added.
Saturated fats and trans fats are generally not that healthy. Saturated fats typically come from red and processed meats and tend to be solid at room temperature. In the study, they included beef, pork, lamb, bacon, sausage, bologna, hot dogs, salami and other processed meats.
The study analyzed 27 years of data from nearly 120,000 nurses and health care professionals who are part of two of the longest-running nutrition studies in the United States: Nurses’ Health Study and Health Professionals Follow-Up Study.
The study is observational, so the results can not establish a cause-effect relationship between fat consumption and stroke risk, only one relationship. Other limitations of the study include a predominantly white population (97%) and the fact that people themselves reported their diets every four years.
“The key feature of a heart-healthy diet is to balance calorie intake with calorie needs,” Lichtenstein said. To achieve and maintain a healthy weight, choose whole grains, lean and plant-based proteins and a variety of fruits and vegetables; limit salt, sugar, animal fats, processed foods and alcohol; and apply this guide wherever the food is prepared or consumed. , “she added.