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Eating fat can raise stroke risk for women
Source: Agencies |
February 26, 2010, Friday
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Print Edition
Print Edition
EATING a lot of fat, especially the kind that's in cookies and pastries, can significantly raise the risk of stroke for women over 50, a large new study finds.
The new study is the largest to look at stroke risk in women and across all types of fat. It showed a clear trend: Those who ate the most fat had a 44 percent higher risk of the most common type of stroke compared to those who ate the least.
"It's a tremendous increase that is potentially avoidable," said Dr Emil Matarese, stroke chief at St Mary Medical Center in Langhorne, Pennsylvania. "What's bad for the heart is bad for the brain."
He reviewed but did not help conduct the research, which was presented on Wednesday at an American Stroke Association conference. It involved 87,230 participants in the Women's Health Initiative, a federal study best known for revealing health risks from taking hormone pills for menopause symptoms.
Before menopause, women traditionally have had less risk of stroke than similarly aged men, although this is changing as women increasingly battle obesity and other health problems.
After menopause, the risk rises and the gender advantage disappears, said Dr Ka He, a nutrition specialist and senior author of the study from the University of North Carolina, Chapel Hill.
He and another researcher wanted to see whether dietary fat affected the odds.
Participants filled out detailed diet surveys when they enrolled, at ages 50 to 79. Researchers put them into four groups based on how much fat they ate, and looked about seven years later to see how many had suffered a stroke.
There were 288 strokes in the group of women who consumed the most fat each day (95 grams) versus 249 strokes in the group eating the least fat (25 grams), the study found.
The new study is the largest to look at stroke risk in women and across all types of fat. It showed a clear trend: Those who ate the most fat had a 44 percent higher risk of the most common type of stroke compared to those who ate the least.
"It's a tremendous increase that is potentially avoidable," said Dr Emil Matarese, stroke chief at St Mary Medical Center in Langhorne, Pennsylvania. "What's bad for the heart is bad for the brain."
He reviewed but did not help conduct the research, which was presented on Wednesday at an American Stroke Association conference. It involved 87,230 participants in the Women's Health Initiative, a federal study best known for revealing health risks from taking hormone pills for menopause symptoms.
Before menopause, women traditionally have had less risk of stroke than similarly aged men, although this is changing as women increasingly battle obesity and other health problems.
After menopause, the risk rises and the gender advantage disappears, said Dr Ka He, a nutrition specialist and senior author of the study from the University of North Carolina, Chapel Hill.
He and another researcher wanted to see whether dietary fat affected the odds.
Participants filled out detailed diet surveys when they enrolled, at ages 50 to 79. Researchers put them into four groups based on how much fat they ate, and looked about seven years later to see how many had suffered a stroke.
There were 288 strokes in the group of women who consumed the most fat each day (95 grams) versus 249 strokes in the group eating the least fat (25 grams), the study found.
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