Vegetable fat Reduces Stroke Risk: Source is important rather than the amount of fat study

 | 
vegitable

Vegetable fat Reduces Stroke Risk: Vegetable fat ie Polyunsaturated Fat reduce its risk. The findings of this research will be presented at the American Heart Association Scientific Sessions 2021 (American Heart Association Scientific Sessions 2021) to be held virtual from November 13 to 15. In this study, a comprehensive analysis of the effect of fat from vegetable, dairy, and non-dairy animal sources on the risk of stroke has been done. Fenglei Wang, a researcher in the Department of Nutrition at Harvard's TH Chan School of Public Health in Boston, and author of this study said, 'The findings of our study point to the fact that That for the prevention of other cardiovascular diseases including stroke, its source is more important than the amount of fat consumed in the diet.

Vegetable fat Reduces Stroke Risk: In today's changing lifestyle and due to stress, people of 30 to 50 years are also in the grip of stroke. One of the major reasons for this is irregular eating habits. Experts say that the risk of stroke increases due to excessive consumption of fat obtained from animals, while new research has revealed that vegetable fat i.e. polyunsaturated fat reduces its risk. . The findings of this research will be presented at the American Heart Association Scientific Sessions 2021 (American Heart Association Scientific Sessions 2021) to be held virtual from November 13 to 15. In this study, a comprehensive analysis of the effect of fat from vegetable, dairy, and non-dairy animal sources on the risk of stroke has been done. Fenglei Wang, a researcher in the Department of Nutrition at Harvard's TH Chan School of Public Health in Boston, and author of this study said, 'The findings of our study indicate that That for the prevention of other cardiovascular diseases including stroke, its source is more important than the amount of fat consumed in the diet.

Fenglei Wang further said, 'Based on the findings of our study, we advise people to reduce the intake of red meat to reduce the risk of stroke. Even if you do consume it, minimize the use of fat-rich portions of processed meat. Use vegetable oil, corn, or soybean oil in food.

Advice based on a study

  • Another researcher and Professor of Tufts University in Boston. Alice H. Lichtenstein says, “Many processed types of meat contain high amounts of salt and saturated fat, while vegetable fats contain very little. It has been revealed from this research that if the protein is used instead of processed meat, then the risk of death is significantly reduced. To keep the heart healthy, the consumption of many types of fruits and vegetables along with whole grains, plant-based protein is more beneficial.

Nature of study

  • Scientists did a follow-up study of 1 lakh, 17 thousand 136 participants, for 27 years (from 1984 to 2016) for this research. The average age of the participants at the start of this study was 50 years and 63 percent of them were women. Of these, 97 people were white, none of whom had heart disease and cancer. All of them were asked to fill out a questionnaire every four years to assess the amount and source of fat consumed by them. The amount of fat consumed in the meal was divided into 5 groups. In this, the effect of red meat, processed meat, and other foods was analyzed.

Conclusion something like

  • During the study, 6,189 participants had a stroke.
  • In these, those taking non-dairy animal fat suffered more strokes.
  • Dairy products such as cheese, butter, milk, ice cream, and cream are not associated with a higher risk of stroke.
  • Participants who consumed mostly vegetable fat and polyunsaturated fat had 12 percent fewer stroke cases than those who consumed very little of such substances.
  • The risk of stroke was 8 percent higher in participants who consumed red meat at least once daily.
  • People who ate processed meat more than once a day had a 12 percent higher risk of stroke.