A new study from researchers at the Harvard TH Chan School of Public Health recently discovered that people whose diets contain higher amounts of plant-based foods, and a reduced amount of less-healthy plant-based foods, may reduce their risk of a stroke compared to people with lower-quality diets overall.
Healthy plant-based diets are classified as those that are rich in foods such as whole beans, grains and leafy greens, while reducing the intake of refined grains, potatoes and foods containing refined and added sugars
As UK stores report a rise in plant-based ready meals, results from the study found that people who adhered to a vegetarian or vegan diet could lower their overall stroke risk by up to 10 per cent.
Researchers followed 209,508 women and men for more than 25 years, and who completed questionnaires every two to four years concerning their diet. The study discovered that a healthy plant-based diet was linked with a modest reduction in the risk of ischemic attack, which occurs when blood flow to the brain is blocked.
The study’s author, Megu Baden, a postdoctoral fellow at Harvard’s Department of Nutrition, said: “Our findings have important public health implications, suggesting that future nutrition policies to lower stroke risk should take the quality of food into consideration.”
While the connection between increased rates of cancer and the meat consumption have been well documented by the World Health Organisation, there are still those who question meat being labelled as “carcinogenic”.
The study will be published in Neurology, the medical journal of the American Academy of Neurology.
https://inews.co.uk/news/health/vegetarian-and-vegan-reduces-risk-of-strokes-907603
No comments:
Post a Comment