Less meat to prevent stroke

Fenglei Wang’s team from the TH Chan School of Public Health at Harvard University analyzed the diets of more than 117,000 participants in the Nurses’ Health Study (1984-2016) and the Health Professionals Follow-up Study (1986). -2016). At the start of the study and every 4 years thereafter, participants answered a questionnaire regarding their consumption of fats from animal and plant products. On this basis, the researchers divided them into 5 groups, from the group that consumed the most meat and processed products to the group that consumed the least.

16% greater risk

A total of 6,189 participants had a stroke during the study. But it is clear that the distribution of these incidents is not fair according to consumer groups. In fact, the largest eaters of animal fats (excluding dairy products) had a 16% increased risk of stroke compared to smaller consumers. For red meat in particular, this excess risk turns out to be 8% and 12% for processed meat.

Conversely, and not surprisingly, the largest consumers of polyunsaturated fats from foods of plant origin had a 12% lower risk of stroke. This is compared to those who eat less.

Further evidence of the importance of a balanced diet, as meat and processed foods shouldn’t take up much space. The authors concluded that the ideal solution would be to replace as much “animal fats” as possible with vegetable fats, such as olive or corn oil, to reduce the risk of stroke.

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Source: Destination Santé