Fats Can Either Raise or Decrease the Chance of Developing Heart Disease

According to recent 27-year research of over 117,000 health professionals, people who ate more total red meat, processed red meat, and nondairy animal fat had an increased risk of stroke, while those who ate more vegetable fat or polyunsaturated fat had a decreased risk. If you suffer from any cardiac disorder, keep an AED with you all the time. AED for home packages is easily available everywhere. 

The study is the first to assess and compare the effects of fat obtained from vegetable, dairy, and nondairy animal sources on stroke risk. The researchers examined 27 years of data from 117,136 people. Participants were 50 years old on average, 63 percent were women, 97 percent were white, and all were clear of heart disease and cancer at the time of registration.

The following were the study’s key findings:

  • Participants who consumed the most animal fat (from nondairy sources) were 16% more likely to have a stroke than those who consumed the least.
  • People who consumed vegetable fat and polyunsaturated fat had a 13% lower risk of stroke compared to those who consumed the least of both types of fat.
  • Participants who had one more serving of total red meat per day had an 8% increased risk of stroke, whereas those who consumed one more serving of processed red meat had a 12% increased risk of stroke.
  • Eating dairy fat from cheese, butter, milk, ice cream, and cream was not linked to an increased risk of stroke.

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