How Plant Fat Reduces Your Stroke Risk

How Plant Fat Reduces Your Stroke Risk

A New study Has found that a diet high in animal fats increases the risk of stroke, but too much plant-based fat reduces those chances.

The results of the study were made public on Monday American Heart Association Scientific Session 2021, NBC News reports. Using 27-year value data collected from more than 117,000 healthcare professionals, researchers were able to show a link between the type of fat consumed in their diet and their risk of stroke.

It is often treated as a traditional wisdom that fat as a whole has no place in a healthy diet. However, researchers say that fat is not a bad thing at all, and that it is only when there is an imbalance between plant and animal fats.

For example, they found that vegetarian sources such as beans and lentils, as well as polyunsaturated fats, such as olive oil, reduced the risk of stroke by 12%. In contrast, those who consumed more animal fats on average were about 16% more likely to have a stroke.

These findings are important in considering that stroke is one of the leading causes of death in the United States A study According to the Center for Disease Control and Prevention (CDC), more than 159,000 Americans died of stroke in 2020, a number that has risen steadily over the past five years.

This does not mean that any of these animal fats need to be completely eliminated from their diet or that all vegetable fats are made equal. Whole vegetables are considered healthier and healthier to reduce the risk of stroke than processed plant-based meats, which have become a more popular choice among Americans. Personally And Businesses.

The researchers also noted that their study was primarily observational, limiting its insights into other variables, e.g. Salt intake, May play a role in stroke risk.


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