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Stroke - Fat Study

Here's some fascinating medical news: The Journal of the American Medical Association Reports a study of Dietary Habits of over 800 men, followed for a 20 year period.

The number of patients developing a stroke, was compared to the amount, and kind, of fat eaten.

The study found a reduced risk of stroke, among those who had the highest not the lowest total fat consumption as well as those who ate animal fat and fat from canola, nut and olive oil.

Eating a well balanced diet, with no more than 30% fat calories, is still the best advice.

I'm Medical Editor, Dr. Ted Castele, with the Medical Moment.






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This page is maintained by David M. Pilasky of the Office of Information Systems and was last updated January 12th, 1998.