A sort of New research Studies have found that diets rich in animal fats increase the risk of stroke, but diets that contain more plant fats reduce these risks.
On Monday, the results of the study were 2021 American Heart Association Scientific Conference, NBC News report. Using 27 years of data collected from more than 117,000 health care professionals, researchers were able to demonstrate a relationship between the type of fat in the diet and the risk of stroke.
It is generally believed that fat as a whole has no place in a healthy diet. However, the researchers made it clear that fat as a whole is not bad and only becomes a problem when the intake of vegetable fat and animal fat is not balanced.
For example, they found that vegetarian fat sources, such as beans and lentils, and polyunsaturated fats, such as olive oil, reduced the risk of stroke by 12%. In contrast, those who consume more animal fat on average are about 16% more likely to have a stroke.
Given that stroke is one of the leading causes of death in the United States, these findings are important. A study According to the Centers for Disease Control and Prevention (CDC), more than 159,000 Americans will die of stroke in 2020, and this number has gradually increased in the past five years.
This is not to say that animal fats need to be completely removed from the diet, or that all vegetable fats are equal.Compared with processed plant-based meats, whole vegetables are considered healthier and help reduce the risk of stroke, which has become a more popular choice for Americans personal with enterprise.
The researchers also pointed out that their research is mainly observational, limiting insights into other variables, such as Salt intake, Can play a role in stroke risk.
