Fat is related to the risk of stroke, but is the risk the same for all fats? A new study found that this may actually be the type of fat, rather than how much fat is consumed, which is important.
In this study, the researchers followed 117,136 participants for 27 years. American Heart Association (AHA) famous In Monday’s press release, the study used the two largest studies to study the risk factors of chronic diseases, namely the Nurses’ Health Study (1984-2016) and the Health Professionals Follow-up Study (1986-2016).
Participants completed a food frequency questionnaire at the beginning of every four years, which helped determine the “amount, source and type” of fat they consumed. During the study period, 6,189 participants had a stroke, of which nearly 3,000 had an ischemic stroke and 814 had a hemorrhagic stroke.
Researchers found that people who consumed more non-dairy animal fats were 16% more likely to have a stroke than people who consumed the lowest quintile of fat intake.
The American Heart Association states: “People who eat an extra serving of red meat a day have an 8% higher risk of stroke, while those who eat an extra serving of processed red meat have a 12% higher risk of stroke.”
However, the consumption of milk fat in products such as cheese, milk and butter has nothing to do with the increase. Stroke riskInterestingly, those who ate the most vegetable and polyunsaturated fats were 12% less likely to have a stroke than those who ate the least.
“Our research results show that in the prevention of cardiovascular diseases, including stroke, fat types and fats from different food sources are more important than total dietary fat,” the lead author of the study, Dr. Fenglei Wang. According to the press release, a professor at Harvard University’s TH Chan School of Public Health in Boston said.
The AHA noted that the study is said to be the first to “comprehensively analyze” the risk of stroke from eating plant, dairy, and non-dairy animal fats. It has not yet been published in a peer-reviewed journal, but will be published at the AHA 2021 scientific conference on November 13-15.
“If everyone can make some small changes, such as reducing the intake of red meat and processed meat, the impact on public health will be huge,” Wang Tell NBC News.
If red meat is consumed, such modifications also include “minimizing” the fat portion. Switching to non-tropical vegetable oils instead of beef fat or lard may also help.
Dr. Michael Miedema of the Minneapolis Heart Institute told NBC News: “The average American diet relies on animal protein. The sooner we convert it to more plant-based protein, the better we will be.” Miedema was not involved. This research.
other methods reduce The risks of stroke include regular physical activity and controlled drinking and smoking.
Photo: Hans Braxmeier/Pixabay
