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Study Finds That Too Little Saturated Fat In Diet Increases Risk Of Stroke Deaths

August 4, 2010: 08:53 PM EST
A Japanese study has found that very low intakes of saturated fatty acids actually increase the risk of dying from a stroke, an inverse association that runs counter to current thinking. The research team hypothesized that saturated fat intake is associated with the risk of death from cardiovascular disease in Japanese, whose consumption of saturated fat is low. They studied food-frequency questionnaire data compiled in 1988-90 from more than 58,000 adults (ages 40-79), following the participants for more than 14 years to determine deaths from several types of stroke as well as heart diseases. It was found that saturated fat intake was inversely associated with overall stroke mortality, with especially strong associations for ischemic stroke and the rarer but deadlier intraparenchymal hemorrhage.
Kazumasa Yamagishi, Hiroyasu Iso, Hiroshi Yatsuya, Naohito Tanabe, Chigusa Date, Shogo Kikuchi, Akio Yamamoto, Yutaka Inaba, Akiko Tamakoshi and for the JACC Study Group, "Dietary intake of saturated fatty acids and mortality from cardiovascular disease in Japanese: the Japan Collaborative Cohort Study for Evaluation of Cancer Risk Study", American Journal of Clinical Nutrition, August 04, 2010, © American Society for Nutrition
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