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Stroke and Fats
Two new major studies have put fats on the front page again. A long term study reported in the Journal of the American Medical Association followed the fate of 832 initially healthy middle-aged men in Framingham, Massachusetts for 18 to 22 years to determine the relationship between their risk of stroke and the kinds and amounts of fats they typically consumed. The surprising findings: those who ate the most fat, including the most saturated fat, had the lowest risk of stroke. "It's just totally confusing to the public," said Dr. Scott M. Grundy, Director of the Center for Human Nutrition at the University of Texas Southwestern Medical Center in Dallas.