New research suggests that it’s the type of fat, not the amount, that may be the more important factor in stroke risk.
Past research has reached mixed conclusions about the effect tropical vegetable oils such as palm oil and coconut oil have on cardiovascular health. The study authors recommended swapping animal fats such as lard or tallow for nontropical vegetable oils including olive oil, corn oil or soybean oil. Oils labeled as refined are considered processed.
“Patients are frequently asking about ingredients or nutrients and looking for a certain amount, and my response is always that the vast majority of groceries you purchase shouldn’t have an ingredient list,” Miedema said. “If you’re buying fruits and vegetables and olive oil and fish, you’re probably doing well. If you’re eating packaged food or going through the drive-thru, you’re probably in trouble.
Because the study was observational, the researchers can’t conclude cause and effect. Observational studies also come with the limitation that another variable, such as, could be the real culprit, rather than the nutrient being measured, in this case, fat. In other words, it’s possible that people who ate a lot of red meat also consumed too much salt, and the salt drove the stroke risk.
Despite the limitations, both Miedema and Severson said the findings are reliable and echo what nutritional research has previously found — that diet has an outsize impact on a person’s risk for disease. “There’s no need for perfection but there is so much power in improving our health with our food choices. We can prevent the bulk of illnesses like stroke by changing what we’re eating,” Severson said. “Even if you’re genetically predisposed to cardiovascular disease like stroke, having a healthy diet can bring your risk down to the same risk as someone who doesn’t have a genetic risk factor.”
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