Saturday, December 4

Stroke: The Three Foods You Should Avoid To Reduce Your Risk By 80%


Avoiding the consumption of red, processed meats, sausages, processed and fried foods, pastries, margarines and alcohol, has been linked to an 80% lower risk of cardiovascular accident.

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Photo by The BlackRabbit on Unsplash / Unsplash

A stroke occurs when the blood supply to a part of the brain is cut off or reduced, preventing the brain tissue from receiving oxygen and nutrients. Brain cells begin to die within minutes, it is a medical emergency, and prompt treatment is crucial, as early action can reduce brain damage and other complications. In addition, it has been proven that eliminating certain foods from the diet it is one of the best measures to reduce the risk. It is nothing new to say that our lifestyle choices can affect our chances of having a stroke. In a particular way, diets high in saturated fat and trans fat have been linked to strokes and similar conditions, as is the case with heart disease. Also, consuming too much salt (sodium) in the diet can raise blood pressure levels.

One study used data from the European Prospective Investigation into Cancer and Nutrition (EPIC). In the study more than 418,329 people from nine European countries participated, including Denmark, Germany, Greece, Italy, the Netherlands, Norway, Spain, Sweden, and the United Kingdom. As part of EPIC, participants answered questions about their usual diet, lifestyle factors, medical history, and sociodemographic characteristics.

The researchers followed the participants clinically for an average period of 12.7 years. To establish conclusive results, they used statistical tools to estimate the risk ratios during the follow-up period of “ischemic and hemorrhagic stroke associated with the consumption of red and processed meats, poultry, fish, dairy products, eggs, cereals, fruits and vegetables, legumes, nuts, seeds, and dietary fiber.

Overall, the research found that a higher intake of fruits, vegetables, fiber, milk, cheese, or yogurt was associated with a lower risk of ischemic strokebut not with hemorrhagic stroke. Specifically, for every additional 200 grams of fruits and vegetables a person consumed each day, the relative risk of ischemic stroke was 13%, and for every 10 grams a day of total dietary fiber, the relative risk was 23% higher. low.

According to the authors’ statements, it is the equivalent of 1.02 fewer cases of ischemic stroke for fruits and vegetables and 1.86 fewer cases of total dietary fiber per 1,000 participants over a 10-year period. Eschemic strokes are the most common type of stroke; They occur when a blood clot blocks the flow of blood and oxygen to the brain. These blood clots generally form in areas where the arteries have narrowed or blocked over time by fatty deposits known as plaques.

The good news is that in general betting on a healthy lifestyle, emphasizing avoiding excess foods rich in saturated and trans fats, such as red meat, processed meat, sausages, fried foods with hydrogenated oils, industrial chocolates, coconut oil, lard, margarine, butter, industrial pastries, frozen meals and other ultra-processed foods. Reduces the risk of stroke by 80%.

In addition, it is important to note that there are other Lifestyle-related habits that significantly increase risk: smoking, high alcohol consumption, high blood pressure, obesity, high levels of cholesterol and triglycerides, and diabetes.

It has been proven that follow a plant-based or Mediterranean diet, which promotes the consumption of natural, whole, seasonal foods rich in Omega-3 is a great ally to protect heart health. And it is also a great measure to reduce the consumption of these foods rich in saturated fats, sodium and trans, it is well known that they are a latent enemy of good health since often lead to inflammation and therefore increase the risk of chronic diseases and they are truly detrimental to heart health.

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