Please provide your email address to receive an email when new articles are posted on . Higher intake of vegetable fat, polyunsaturated fat and vegetable oil could reduce risk for stroke among healthy ...

Higher intake of vegetable fats from foods such as olive oil and nuts is associated with a lower risk for stroke, whereas people who eat more animal fats, especially processed red meats, may have a ...

DALLAS, Nov. 8, 2021 — Eating higher total amounts of red meat, processed red meat and non-dairy animal fat increased the risk of stroke, while consuming more vegetable fat or polyunsaturated fat ...

Increasing your uptake of fat from vegetable sources and decreasing the amount from red meat is the takeaway from research presented this week at the American Heart Association’s Scientific Sessions.

Lard is a type of semisolid fat that’s widely used in baking and cooking to give foods a rich flavor and creamy texture. However, it’s also high in saturated fat and made from pork, a meat that people ...

While many home cooks still enjoy the lightness of vegetable oils, animal fats seem to be having a bit of a comeback. Beef tallow, for one, has started reappearing on shopping lists, not just because ...

It turns out not all fat is created equally. A study was presented last week at the American Heart Association’s Scientific Sessions 2021. It found that vegetable fat may decrease the risk of stroke ...

Cooking certain vegetables in oils at high temperatures can create unhealthy fats linked to heart disease risk, according to a new study. The exact relationship between unhealthy fats and heart ...