SAN ANTONIO, Feb. 25 (UPI) -- U.S. researchers say increased dietary fat increased ischemic stroke risk -- caused by a blood clot -- in post-menopausal women.
Researchers at the University of North Carolina in Chapel Hill also linked a 30 percent increased incidence in this type of stroke caused by brain blockages to eating trans fats -- often found in processed foods and fried foods.
"I think our findings support the American Heart Association recommendations for keeping trans fat intake at less than 1 percent of energy (calories)," study senior author Dr. Ka He said in a statement.
The researchers analyzed data on 87,230 post-menopausal women ages 50-79 in the Women's Health Initiative Observational Study who answered a food frequency questionnaire when they entered the study. During the follow-up period -- an average of 7.6 years -- the researchers said 1,049 ischemic strokes occurred.
The researchers divided the women into quartiles based on the amount of total dietary fat eaten daily and the types of fat -- saturated fat, mono-unsaturated fat, polyunsaturated fat and trans fat. Women in the top quartile for total fat intake had an average intake of 86 grams of total fat per day. Those in the lowest quartile consumed an average of 26 grams a day.
The researchers presented their findings at the American Stroke Association's International Stroke Conference in San Antonio.
