The use of vegetable and vegetable oils in food prevents stroke, research
Harvard: American scientists have examined the daily diet and long-term health statistics of more than 100,000 medical workers and found that plant oils protect us from stroke.
Research has shown that people who had the highest amounts of plant and vegetable fats in their daily diet had a 12% lower risk of stroke after 27 years than those who received animal or other sources. Were using greasy grease.
In contrast, those who consumed the most meat and animal fats (animal fats) had a 16 percent higher risk of stroke than those who consumed less animal fats.
Feng Li Wang, lead author of the study and a postdoctoral research fellow at the Harvard School of Public Health, suggests that the health benefits of olive, soybean, corn and other vegetable oils (vegetable oils) instead of meat fat are one of the reasons for this research. Have been highlighted again.
The research will be presented at an online meeting of the American Heart Association on Saturday.
However, other experts disagree. “Diseases cannot be judged on the basis of dietary fat alone, as many other routines also play a role in our health and disease,” he said.