The Kind of Fats You Consume More Important than the Quantity
The latest study found that individuals who ate the most animal fat had a 16% higher risk of stroke than those who ate the least. Those who consumed the most vegetable fat, such as olive and maize oil, had a 13% lower risk of stroke.
According to the findings of 27-year research, the kind of fat you consume is more essential in preventing heart disease and stroke than the quantity of fat you consume.
Researchers discovered that persons who consumed the greatest animal fat were 16 percent more likely to have a stroke than those who consumed the least animal fat.
Meanwhile, persons who consumed the most vegetable fat, such as olive and maize oil, had a 12 percent lower risk of having a stroke than those who consumed the least of this fat.
Consuming more red meat, whether processed or not, was also shown to be associated with an increased risk of stroke among the more than 117,000 trial participants.
A high concentration of sodium and saturated fat is found in processed meats, both of which have been linked to stroke.
On the bright side, fats derived from dairy products, such as cheese, butter, milk, and ice cream, were not shown to be connected with an increased risk of stroke.
It should be noted that the results, which will be presented at the American Heart Association's Scientific Sessions in 2021, are observational, which means that fat intake may not be associated with an increased risk of stroke.
However, the study's findings may aid physicians in better understanding the relationship between food and the risk of stroke.
Lack of physical activity, excessive alcohol consumption, cigarette use, and certain medical disorders such as high cholesterol, diabetes, and high blood pressure may all increase one's chance of having a stroke, as does being overweight.
According to the Centers for Disease Control and Prevention, stroke, sometimes known as a "brain assault," is a leading cause of mortality and a significant cause of disability in people in the United States.
Every year, around 795,000 individuals in the United States have a stroke.
In light of the study's findings, lead author Fenglei Wang, a postdoctoral fellow in the department of nutrition at Harvard's T.H. Chan School of Public Health in Boston, recommended that the general public reduce their consumption of red and processed meat, minimize their consumption of fatty parts of unprocessed meat if they do consume them, and replace lard or tallow (beef fat) with non-tropical vegetable oils such as olive oil, corn or soybean oils in cooking in order
It comprised 117,136 health care professionals who participated in the Nurses' Health Study from 1984 to 2016 and the Health Professionals Follow-Up Study from 1986 to 2016. Both studies were aimed to assess risk factors for chronic illnesses and were conducted between 1984 and 2016.
Approximately 6,190 patients had a stroke throughout the trial.
When they were first recruited, they were all free of heart disease and cancer.
Every four years, the participants, who were on average 50 years old, completed questionnaires about the amount, source, and types of fat in their diets. Because 97 percent of the participants were white, the findings may not be applicable to other racial and ethnic groups disproportionately affected by stroke.
According to the Centers for Disease Control and Prevention, the risk of having a first stroke is almost twice as high for Black individuals as it is for white people.
Black individuals are also more likely than white people to die as a result of a stroke.
In general, Hispanics, American Indians, and Alaska Natives had greater stroke rates than the general population.
An attack on the brain happens when a blood vessel in the brain bursts or when blood flow to specific brain areas is cut off.
Long-term impairment or death may result from the occurrence. Chronic brain damage may result.
According to NBC News, "This study is consistent with prior nutritional science, which indicates that we should be eating a plant-based diet as a primary source of nutrition." Dr. Michael Miedema, the director of cardiovascular prevention at the Minneapolis Heart Institute, who was not involved in the new study, said.
It is important to note that the normal American diet is heavily reliant on animal-based proteins. The sooner we can transition to a more plant-based diet, the better.
Research suggests that a heart-healthy diet includes whole grains, lean and plant-based protein sources, as well as fruits and veggies.
People should reduce their consumption of sodium, sugar, animal fat, processed meals, and alcoholic beverages.