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Substitution of Linoleic Acid for Other Macronutrients and the Risk of Ischemic Stroke Clinical Sciences
Conclusions—This study suggests that replacing saturated fatty acid, glycemic carbohydrate, or monounsaturated fatty acid with linoleic acid may be associated with a lower risk of ischemic stroke.
Source: Stroke - November 27, 2017 Category: Neurology Authors: Stine K. Veno, Erik B. Schmidt, Marianne U. Jakobsen, Soren Lundbye–Christensen, Flemming W. Bach, Kim Overvad Tags: Diet and Nutrition, Epidemiology, Ischemic Stroke Original Contributions Source Type: research