Highlights

  • The study evaluated 27 years of follow-up from 117,136 participants
  • Over the course of the study, there were 6,189 stroke events
  • People who ate the highest amount of vegetable fat had a 12% reduced stroke risk

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Red meat and animal fat is double trouble for your heart health!

Eating high amounts of non-animal fats and vegetables is associated with a reduced risk of developing stroke, according to a new study.

According to a new study, consuming higher amounts of red meat and non-dairy animal fat increases the risk of stroke, while eating more vegetable fat lowers it. The findings of the research were presented at the American Heart Association's Scientific Sessions 2021.

Also watch: Walking for half-an-hour a day reduces risk of death after a stroke, study suggests

For the study, researchers evaluated 117,136 participants for a period of 27 years. The average age of participants was 50 years and all were free of heart disease at enrollment. Over the course of the study, there were 6,189 stroke events.

As per the findings, participants who ate the most animal fat were 16 percent more likely to experience a stroke. Those who consumed red meat every day had an 8 percent higher risk of stroke. On the other hand, people who ate the highest amount of vegetable fat had a 12 percent reduced stroke risk. And those who consumed dairy fat from cheese, butter, milk and ice cream were not associated with higher stroke risk.

Also watch: Eating fried food can cause serious heart disease, stroke: study

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