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Eating a higher total amount of red meat, red meat and processed animal fats on the market increases the risk of stroke, while consuming more vegetable fat or polyunsaturated fat reduces the risk of stroke, according to preliminary research published in the American Heart Association Science Conference 2021
This study is the first comprehensive analysis of the impact of fat from vegetable, dairy, and non-dairy animal sources on stroke risk
"Our research results show that in preventing cardiovascular diseases including stroke, fat types and fats from different food sources are more important than total dietary fat
The researchers analyzed the 27-year follow-up of 117,136 participants in the Nurses’ Health Study (1984-2016) and the Health Professionals Follow-up Study (1986-2016).
In this study, all red meat includes beef, pork or lamb as main dishes, sandwiches or mixed dishes, and processed red meat
The researchers found:
In this study, 6189 participants suffered strokes, including 2967 ischemic strokes (due to blood clots blocking part of the brain's blood flow) and 814 hemorrhagic strokes (due to bleeding in a blood vessel in the brain)
Participants with the highest quintile of non-dairy animal fat intake were 16% more likely to have a stroke than participants with the least intake (the lowest quintile)
Fats in dairy products, such as cheese, butter, milk, ice cream, and cream, have nothing to do with the high risk of stroke
Compared with those who ate the least, participants who ate the most vegetable fat and polyunsaturated fat were 12% less likely to have a stroke
People who eat an extra serving of red meat a day have an 8% higher risk of stroke, and those who eat an extra serving of processed red meat have a 12% higher risk of stroke
"Based on the results of our research, we recommend that the public reduce consumption of red meat and processed meat, reduce the fat portion of unprocessed meat if consumed, and replace lard, tallow (beef fat) with non-tropical vegetable oils such as olive oil and corn.
Dr.
"Many processed meats have high salt content, high saturated fat content, and low vegetable fat content
One limitation of this study is that it is observational, so the results cannot establish a causal relationship between fat intake and stroke risk
