Increased daily total fat intake significantly increases the risk of ischaemic stroke
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Dietary fat intake has been shown to be associated with coronary heart disease risk, though the relationship between fat intake and other vascular end-organ damage, including ischaemic stroke, is not well established. The study was designed to test the hypothesis that total dietary fat was associated with increased risk of ischaemic stroke. A total of 3183 stroke-free community residents had their diet assessed via a food-frequency survey, within the frame of the prospective multi-ethnic Northern Manhattan Study. During a mean follow-up of 5.5 years, 142 ischaemic strokes were observed. In the upper quintile of total fat intake, risk of ischaemic stroke was higher than in the lowest quintile, after adjusting for potential confounders. A total fat intake >65 g/day significantly increased the risk of ischaemic stroke, which was attenuated after adjusting for caloric intake. In conclusion, the study results suggest that increased daily total fat intake, especially >65 g, significantly increases risk of stroke.
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