Diet is absolutely an important factor affecting health. Many people worry that eating too much fat will increase the risk of cholesterol and arterial obstruction. However, the latest research published at the annual scientific conference of the American Heart Association in 2021 suggests that, from the perspective of cardiovascular health, the type of fat you eat may have a greater impact than the amount you eat. On the contrary, people who eat more plant fat and unsaturated fat have a lower risk of stroke!
Studies have found that eating "vegetable fats" can reduce the risk of stroke
Eating the right oil can also reduce cholesterol! Study and expose three phenomena
Medical information network learned that stroke is still the main cause of "death" and "disability" of the global population. More than a quarter of stroke patients have the problem of high bad cholesterol (LDL), so many patients strictly control the intake of fat.
However, fat is not completely avoided. According to the latest study published in the annual meeting of the American Heart Association, people who eat more vegetable fat are 12% less likely to suffer from stroke than those who eat less. The researchers analyzed the previous 27 years' data of medical and health care professionals, including the data of nearly 110000 subjects. These people will conduct a questionnaire every four years at the beginning of the study to understand the amount, source and type of fat in everyone's diet and their long-term eating habits. A total of 6189 subjects had stroke during the study period. The following results were obtained after data analysis.
Subjects who ate more vegetable fat and unsaturated fat had a 12% lower risk of stroke
Those who ate an extra portion of red meat a day had an 8% higher risk of stroke, while those who ate an extra portion of processed red meat had a 12% higher risk of stroke
In dairy products such as cheese, milk, ice cream and cream, fat has nothing to do with the risk of stroke. The type and source of fat are more important than the total amount!
Wang Fenglei, the main author of the study and a doctor in the Department of nutrition at the Harvard School of public health, said, "according to the results of the study, people will be advised to reduce the consumption of red meat and processed meat, and replace lard and tallow with non vegetable oils such as olive oil to reduce the risk of stroke."
In many processed meats, including bacon, sausage, hot dog, sausage and other processed meats, not only the salt content is high, but also the saturated fat content is high, but the plant fat content is low. Researcher wangfenglei stressed that "in order to prevent cardiovascular diseases, the type of fat and the proportion of fat from different food sources are more important than the total amount."
In the past, people thought that fat was bad. I'm afraid this idea is no longer true, because only good fat can survive. Moderate fat can help the body absorb vitamins from food, maintain hormone operation, and build cells. In particular, unsaturated fat in vegetables, nuts, and fatty fish can reduce cholesterol and help maintain health.
What might be good vegetable fats?
Alice Lichtenstein, director of the cardiovascular nutrition laboratory at Tufts University in Boston, pointed out, "good liquid vegetable oils include corn oil, safflower oil, sunflower seed oil, soybean oil, and are rich in polyunsaturated fatty acids." In addition, rapeseed oil, olive oil and other oils are rich in monounsaturated fatty acids, which can reduce bad cholesterol in the body and keep blood vessels unblocked.
Oil that is "solid" at room temperature is easy to cause bad cholesterol to rise. Just note that a few vegetable oils may also contain high saturated fats, such as coconut oil, palm oil and cocoa butter.
Just how can we quickly judge whether the oil in front of us is more saturated fatty acids or unsaturated fatty acids? A simple way to distinguish is to look at the state of oil at room temperature (20 ℃).
Simply put, oils that will freeze or appear as ooze at room temperature are usually saturated fatty acids; On the contrary, liquid oil at room temperature contains a high proportion of unsaturated fatty acids.
