Fat from vegetable might decrease stroke risk: Study

Nov 16, 2021

New Delhi, Nov 16 (ANI): Stroke is one of the leading causes of disability. Eating higher total amounts of red meat, processed red meat and non-dairy animal fat increases the risk of stroke, while consuming more vegetable fat or polyunsaturated fat lowers it, according to a new study. The findings of the research will be presented at the American Heart Association's Scientific Sessions 2021. This study is the first to comprehensively analyse the impact on stroke risk from fat derived from vegetable, dairy and non-dairy animal sources. Types of fat and different food sources of fat are more important than the total amount of dietary fat in the prevention of cardiovascular disease including stroke. Reducing consumption of fats helps in stroke prevention. Adhering to a healthy diet, exercise can reduce risk of stroke.