In the United States, stroke is the 5th leading death cause, reports the Centers for Disease Control and Prevention.
Even though there has been a significant reduction in deaths caused by stroke in the last forty years, stroke remains a major cause of lasting brain damage and long-term disability. This is why emphasis should be placed on stroke prevention.
A Link Between Types And Sources Of Fat With Increased Risk Of Stroke
Mounting evidence suggests that following a healthy lifestyle reduces the risk of stroke and heart attacks up to a significant level. For instance, a study conducted in the past suggests that following a healthy lifestyle reduces the stroke risk by 80%.
The researchers studied lifestyle factors like weight, alcohol consumption, smoking, physical exercise, and a healthy diet.
Although following a healthy diet and lifestyle are a major component in stroke and heart attack prevention strategies, Study reports that only 22% of people in the United States follow the recommended diet of the American Heart Association.
Recommendations in the diet for preventing stroke usually include high consumption of fruits, vegetables, nuts, whole grains, legumes, fish, and poultry. It recommends restricting the consumption of red meat, salt, and carbohydrates. For a considerable time, Recommendations for preventing stroke also included restricting consumption of fats.
However, researchers have realized in recent times that intake of certain fats may influence the stroke risk.
Several studies carried out to find a link between the consumption of different types of fats like saturated fat and polyunsaturated fat and the stroke risk have reported inconsistent results. Moreover, some studies have evaluated how fat from some food sources like meat and dairy is linked with increased stroke risk.
The Harvard T.H. Chan School of Public Health’s group of researchers recently studied the link between increased risk of stroke and certain types of fats.
The author of the study, Dr. Fenglei Wang, Harvard University’s postdoctoral researcher said that their study found that high consumption of polyunsaturated fat and vegetable fats was linked with decrease danger of stroke whereas excessive consumption of non-dairy animal fats was linked with a excessive danger of stroke. Wang added that their findings emphasize the significance of discovering hyperlinks between sure sorts of fats and stroke danger.
Dr. Wang added that to their data, their research is the primary complete analysis learning varied sorts of fat like trans fats, polyunsaturated fats, monounsaturated fats or saturated fats, and totally different fats kinds with the danger of stroke.
Columbia College’s professor, Dr. Ka Kahe, who wasn’t concerned within the research, mentioned that the hyperlink between consumption of fats and the danger of stroke stays controversial. This research carried out on a big scale emphasizes insights into the difficult points and signifies that sources and sorts of fats matter.
The findings will likely be introduced on the American Coronary heart Affiliation’s Scientific Classes convention.
The research consisted of longitudinal information as a part of HPFS or Well being Professionals Comply with-up Examine and NHS or the Nurses’ Well being Examine.
The analysis included life-style and medical information from over 73,867 nurses who have been NHS enrolled and feminine. The info was collected between the interval from 1984 to 2016. The data from HPFS included information from male 43,269 healthcare between the interval of 1986 to 2016.
The folks included on this analysis didn’t have heart problems prognosis or most cancers. Over 63% of the topics have been feminine with greater than 96% of them white.
The themes acquired questionnaires about meals frequency each 4 years. The scientist recognized that greater than 6,189 contributors skilled a stroke through the durations of follow-ups.
The authors first recognized the affiliation between total danger and kind of fats. Consumption of saturated fats wasn’t linked with an elevated danger of stroke.
One main limitation was that a lot of the topics have been white, and the findings could not apply to all racial and ethnic teams.