Large study shows which types of fat and dietary sources lower risk of Stroke
Stroke is one of the leading causes of disability, and adherence to a healthy diet can reduce the risk of stroke.
The relationship between different types and sources of fat and the risk of stroke is less well-understood.
A large longitudinal study showed that the intake of vegetable fat , polyunsaturated fat, and vegetable oil had associations with lower stroke risk.
Participants consuming higher levels of non-dairy animal fat, red meat, and processed red meat were at increased risk of stroke.
The data was pulled from The Nurses’ Health Study and The Health Professionals Follow-Up Study.
Stroke is the fifth leading cause of death in the United States, according to the Center for Disease Control and Prevention (CDC).
Although there has been a decline in the mortality rate due to stroke in the past 4 decades, it remains a leading cause of long-term physical disability and lasting brain damage. This highlights the importance of stroke prevention.
Leading a healthy lifestyle can significantly reduce the risk of heart disease and stroke. For instance, an older study suggests that maintaining an overall healthy lifestyle can reduce the risk of stroke by 80% .
The study considered lifestyle factors, such as adhering to a healthy diet, doing physical exercise, not smoking, moderate alcohol consumption, and maintaining an optimal weight.
Although a healthy diet is a vital component of prevention strategies for stroke and other cardiovascular diseases, only 22% of individuals in the U.S. follow the American Heart Association’s (AHA) recommendations for a healthy diet.
Dietary advice for reducing the risk of stroke generally includes consuming a high fiber diet rich in vegetables, fruits, nuts, legumes, whole grains, poultry, and fish, while restricting the intake of carbohydrates, salt, and red meat. For a considerable period, advice for stroke prevention also included reducing the consumption of fats.
Multiple studies investigating the association between the intake of different fat types, such as polyunsaturated and saturated fat, and the risk of stroke have yielded inconsistent results. Moreover, few studies have examined how fat from different food sources, such as dairy, meat, etc., is associated with an increased risk of stroke.
“We found that higher intake of vegetable fat and polyunsaturated fat was associated with lower stroke risk, while higher intake of non-dairy animal fat was associated with higher stroke risk. Our findings indicate the importance of considering the fat sources when examining the association between fat intake and stroke risk.”
To learn more read the following article: THE PH MIRACLE FOR HEART DISEASE – DISCOVER THE TRUTH ABOUT HEART DISEASE, CONGESTIVE HEART FAILURE, ATHEROSCLEROSIS, CHOLESTEROL, HYPERTENSION, STROKE AND MORE!
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