A study done by Gilman, et al and published in the December 24, 1997 Journal of the American Medical Association found that …
THE MORE SATURATED FAT YOU EAT, THE LESS LIKELY YOU ARE TO SUFFER A STROKE.
This study found that polyunsaturated fats have no protective effect.
Best of all, this study actually was able to quantify the protective effect of saturated fats:
YOUR RISK OF STROKE DECREASES BY 15% FOR EVERY 3% INCREASE IN YOUR SATURATED FAT INTAKE.
Here is another interesting study done by Leddy, et al and published in 1997 in Medicine and Science in Sports and Exercise, Volume 29.
The subjects of this study were elite male and female endurance athletes, who were placed alternately on a high fat diet and then a low fat diet.
On a high saturated fat diet the patients maintained low body fat, normal weight, normal blood pressure, normal resting heart rate, normal triglycerides and normal serum cholesterol levels.
All their fitness and training parameters were maintained at the elite level. When put on the low fat (high complex carbohydrate) diet, however, it was found that the low fat diet negated many of the beneficial effects that exercise is expected to produce.
The athletes experienced a measurable decline in athletic performance. Most interesting, however, was the fact that the subjects on the low fat diet actually suffered a significant drop in HDL cholesterol (the “good” cholesterol), along with higher triglycerides (both of which are significant CVD risk factors. —
In fact, the ratio of triglycerides to HDL cholesterol is probably the number one risk factor for CVD.
In other words, you want high cholesterol of the HDL type, and low triglycerides. Another interesting factor is the high complex carbohydrate diet is loaded with gluten. This is found in wheat products particularly the whole grain variety. Gluten is inflammatory and can cause LDL cholesterol to rise.