According to a new study, only one serving of a certain cuisine can increase your risk of stroke by 8%.

A STROKE is a life-threatening medical disorder in which part of the brain’s blood supply is cut off. A new study indicated that adding one more serving of a certain dish to your daily diet can increase your risk by 8%.

Strokes are a medical emergency in which the brain’s blood supply is restricted or cut off. It necessitates a quick response to minimise the body’s damage. The face falling and inability to grin, or your lips or eye may have lowered, are the first warning symptoms. Fortunately, by modifying your diet, you can reduce your risk. It’s also true in the other direction.

A new study presented at the American Heart Association’s Scientific Sessions 2021 confirms this.

The risk of stroke was increased by eating more total red meat, processed red meat, and non-dairy animal fat, but the risk was reduced by eating more vegetable fat or polyunsaturated fat.

The study is the first to examine the impact of fat obtained from vegetable, dairy, and non-dairy animal sources on stroke risk.

“Our findings suggest that the type of fat and different food sources of fat are more important than total dietary fat in the prevention of cardiovascular disease, including stroke,” said Fenglei Wang, PhD, the study’s lead author and a postdoctoral fellow in the department of nutrition at Harvard’s T.H. Chan School of Public Health in Boston.

The researchers looked at 27 years of data from 117,136 people who took part in the Nurses’ Health Study (1984-2016) and the Health Professionals Follow-up Study (1986-2016), two of the largest studies looking at risk factors for chronic diseases.

Participants were on average 50 years old, 63 per cent of whom were women, 97 per cent of whom were white, and all of whom were clear of heart disease and cancer at the time of enrollment.

Participants completed food frequency questionnaires at the start of the study and every four years thereafter to calculate the amount, source, and kinds of fat in their meals over the previous year.

To reflect long-term dietary intake, the researchers calculated the cumulative average of the dietary data throughout time. The amount of fat consumed was separated into five quintiles.

Total red meat was defined as beef, pork, or lamb served as a main dish, in sandwiches or mixed dishes, as well as processed red meats.

Bacon, sausage, bologna, hot dogs, salami, and other processed red meats were among the processed red meats.

One of the most alarming findings of the study was that eating one more serving of total red meat per day increased the risk of stroke by 8% while eating one more serving of processed red meat increased the risk by 12%.

Other findings included: -Those in the highest quintile of non-dairy animal fat intake were 16 per cent more likely to have a stroke than those in the lowest quintile; -Dairy fat in products like cheese, butter, milk, ice cream, and cream was not associated with a higher risk of stroke; -Dairy fat in products like cheese, butter, milk, ice cream, and cream was not associated with a higher risk of stroke; -Dairy fat in products
-Those who consumed the most vegetable fat and polyunsaturated fat were 12 per cent less likely to have a stroke than those who consumed the least.

A pan-European survey found that there is a considerable movement toward plant-based eating taking place across the continent, according to the report.

More than 7,500 people in ten European countries (Austria, Denmark, France, Germany, Italy, Netherlands, Poland, Romania, Spain, UK) were polled about their attitudes toward plant-based foods, their trust in such products, their current consumption habits, the key drivers of their food choices, and a variety of other topics in the alternative protein field.

Plant-based eating accounted for 7% of respondents, whereas 30% of those polled adopted a flexitarian diet.

Treatment for a stroke
Stroke treatment that is effective can prevent long-term disability and perhaps save lives.

Treatment options vary depending on whether a stroke is caused by:
A blood clot is obstructing blood flow to the brain (ischaemic stroke)
Brain bleeds or bleeds surrounding the brain (haemorrhagic stroke).

The NHS states, “Treatment normally involves taking one or more different medicines, although some people may also require surgery.”

“A combination of drugs is usually suggested if you have had an ischemic stroke to treat the problem and prevent it from happening again.”

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