Gentlemen, decrease trans fat to decrease stroke risk

This study examined the association between trans fatty acid intake and stroke incidence.

A stroke is caused by the interruption of the blood supply to the brain, usually because a blood vessel bursts (hemorrhagic stroke) or is blocked by a clot (ischemic stroke). This cuts off the supply of oxygen and nutrients, causing damage to the brain tissue.

Trans fatty acid, also known as “trans fat”, is mostly formed through an industrial process that adds hydrogen to vegetable oil which causes the oil to become solid at room temperature. This partially hydrogenated oil is less likely to spoil, so foods made with it have a longer shelf life. These trans fatty acids can be found in baked goods (cakes, cookies, pie crusts), snacks (potato, corn and tortilla chips) fried food and margarine. 

Trans fatty acids raise low density lipoprotein (LDL: bad cholesterol) levels and lower high density lipoprotein (HDL: good cholesterol) levels. High LDL cholesterol levels in combination with low HDL cholesterol levels increase the risk of heart disease and type 2 diabetes.The association between elevated intake of trans fatty acids and risk of stroke remains controversial.

This study enrolled 17,107 participants. Each participant was asked to fill out a questionnaire to help assess his\her trans fatty acid consumption. In order for evaluation to be as accurate as possible adjustment for factors known to be associated with stroke including age, race, sex, smoking status, region in the US, alcohol use, diabetes, high blood pressure, statin or aspirin use, heart disease and physical activity were performed.

The average follow-up duration for all participants was 6.8 years. During this time 497 strokes were identified, including 401 ischemic strokes. 

Following analysis researchers concluded that the relation between trans fatty acid intake and stroke incidence was modified by sex; for every 2-gram/day increase in trans fatty acid intake, there was a 14% increase in risk of any stroke (including ischemic stroke) in men but not in women.

This study concluded that elevated intake of trans fatty acids is associated with increased risk of total and ischemic stroke in men but not in women.

There is need for studies with larger numbers of stroke events to confirm these findings and to determine whether the increased risk observed for ischemic stroke also exists for hemorrhagic stroke and other stroke subtypes.

This article underlines the importance of a healthy diet. Talk do your doctor or dietician about reducing your trans fatty acid intake.