Consuming meat may increase risk of heart failure in women over 50

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New Study has established that, eating high-protein diet, especially meat, may augment the risk for heart failure in women over the age of 50. The findings established that the rate of heart failure for women with superior total dietary protein consuming was considerably superior compared to the women who ate fewer protein daily or got more of their protein from vegetables.

Though women who ate advanced amounts of vegetable protein emerged to have fewer heart failure, the relationship was not significant when adjusted for body mass.

Mohamad Firas Barbour from Brown University in Rhode Island, US has also conveyed that, superior calibrated total dietary protein intake appears to be connected with considerably augmented heart failure risk whereas vegetable protein intake appears to be protective.

The investigators have also further conveyed that, preceding studies have also established a connection between augmented protein from meat and cardiovascular risk in women. Mohamad Firas Barbour has also further conveyed adding that, heart failure is extremely prevalent, especially in post-menopausal women.

So, a better understanding of nutrition-related factors linked with heart failure is needed. According to the American Heart Association’s suggestions people should eat a dietary pattern that emphasises fruits, vegetables, whole grains, low-fat dairy products, poultry, fish, and nuts though limiting red meat and sugary foods and beverages. 

And people who eat meat must choose lean meats and poultry without skin. They should eat fish at least twice a week — preferably fish elevated in omega-3 fatty acids such as salmon, trout, and herring.