A ten-year study in Oahu, Hawaii,27 found a protective effect of saturated fat on stroke risk. The twenty-year follow-up data from the Framingham study confirmed these benefits.28 Those eating the most saturated fat had the least strokes, but polyunsaturated fats (vegetable oils) were not beneficial. Monounsaturated fats (olive oil) were also protective against stroke, a consistent finding throughout the decades.
