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How are trans fats linked to stroke risk?

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Trans fat Commercially manufactured foods, including cookies, doughnuts, and muffins, often contain trans fats.

Trans fats are linked to an increased risk of stroke primarily through their negative impact on blood cholesterol levels and the subsequent development of cardiovascular issues.1

When consumed, trans fats increase levels of low-density lipoprotein (LDL) cholesterol, often referred to as "bad" cholesterol. This elevation in LDL leads to the accumulation of fat within blood vessels, a process that contributes to atherosclerosis, or the hardening and narrowing of the arteries. Furthermore, trans fats reduce levels of high-density lipoprotein (HDL) cholesterol, which is responsible for transporting cholesterol away from cells and blood vessels to the liver for metabolism.1

By simultaneously raising LDL and lowering HDL, trans fats promote the buildup of arterial plaque, which restricts blood flow and significantly elevates the risk of cardiovascular disease, heart disease, and stroke. Because of these serious health implications, it is ethically responsible to prioritize dietary choices that minimize or eliminate the intake of manufactured trans fats found in many processed and deep-fried foods.12