Fat in the diet has long been linked to stroke risk, but new research presented Monday suggests that it’s the type of fat, not the amount, that may be the more important factor.
The study found that eating more animal fat was linked to a higher risk of stroke, while getting more fat from vegetable sources was 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.
“If everyone could make small modifications such as reducing red
