Vegetable Fats Tied to Lower Stroke Risk Than Animal Fat Vegetable Fats Tied to Lower Stroke Risk Than Animal Fat

Higher intake of vegetable fats, such as olive oil and nuts, was associated with a lower risk for stroke, and animal fats, especially processed red meats, with higher risk, according to new observational data.Medscape Medical News
Source: Medscape FamilyMedicine Headlines - Category: Primary Care Tags: Cardiology News Source Type: news