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Dietary fat not linked to risk of stroke
October 01, 2003Unlike heart disease, dietary fat does not seem to be associated with risk of stroke, finds a study in this week’s BMJ.
Researchers followed 43,732 healthy middle-aged men for 14 years to examine the association between intake of total fat, specific types of fat, and cholesterol and the risk of stroke. They assessed dietary intake by using recognised food frequency questionnaires.
After adjusting for age, smoking, and other factors that could affect the results, they found no evidence that the amount or type of dietary fat affects the risk of developing stroke.
They also evaluated risk of strokes according to consumption of selected foods rich in fat or cholesterol, including red meat, high fat dairy products, nuts and eggs and found no significant link with stroke.
“These findings do not support associations between intake of total fat, cholesterol, or specific types of fat and risk of stroke in men,” conclude the authors.
British Medical Journal (BMJ)
They also evaluated risk of strokes according to consumption of selected foods rich in fat or cholesterol, including red meat, high fat dairy products, nuts and eggs and found no significant link with stroke.
“These findings do not support associations between intake of total fat, cholesterol, or specific types of fat and risk of stroke in men,” conclude the authors.
British Medical Journal (BMJ)
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