Eating fatty meals may reduce the risk of stroke
It's a proven fact that eating too much fat raises cholesterol, clogs arteries, and increases the chance of stroke and other types of heart disease, not to mention obesity, diabetes, cancer, and a slew of other diseases.
When it comes to stroke, however, it appears that the type of fat, not the amount, is the issue. According to a study presented Monday at the American Heart Association Scientific Sessions 2021, eating vegetable fats lowers the risk of stroke.
People who ate the most vegetable fats were 12 percent less likely to suffer a stroke than those who ate the least, according to the study, which has not yet been peer-reviewed.
People who consumed the most animal saturated fat, on the other hand, were 16 percent more likely to suffer a stroke than those who consumed the least.
In a statement, lead author Fenglei Wang, a postdoctoral fellow in the Department of Nutrition at Harvard’s TH Chan School of Public Health, said, “Our findings indicate that the type of fat and different food sources of fat are more important than the total amount of fat in the diet in the prevention of cardiovascular disease, including stroke.”
Fat is required for survival. Fats aid in the absorption of vitamins from meals, the proper functioning of hormones, the formation of cells, the supply of energy, and the preservation of body heat.
Unsaturated fats from vegetables, nuts, and fatty fish, on the other hand, can help decrease cholesterol and keep you healthy.
“What are the main sources of vegetable or vegetable fats?” Alice Lichtenstein, director and senior scientist at Tufts University in Boston’s Cardiovascular Nutrition Laboratory, wondered.
“That’s the liquid vegetable oils, such as maize oil, safflower oil, sunflower oil, and soybean oil, which are high in polyunsaturated fatty acids, and oils like canola oil and olive oil, which are high in monounsaturated fatty acids,” said Lichtenstein in a statement. The investigation did not include her.
She went on to say, “Those are the types of oils that should be utilised for food preparation.”
Saturated and trans fats are unhealthy in general. Saturated fats are normally solid at room temperature and come from red and processed meats. Beef, hog, lamb, bacon, sausage, bologna, hot dogs, salami, and other processed meats were included in the study.
In a previous CNN interview, Dr. Frank Hu, chairman of the Harvard TH Chan School of Public Health’s nutrition division, stated that “moderate reductions in red and processed meat consumption within a healthy diet can reduce overall mortality by 13%, death from heart disease by 14%, death from cancer by 11%, and risk of type 2 diabetes by 24%.” Hu is one of the stroke study’s authors.
