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Plant-Based Fats Shown to Reduce Risk of Vascular Disease

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plant based fats

According to new scientific work, scientists said the source of dietary fats is very important in preventing human vascular disease. Numerous studies about nutrition in the grandest nutrition research in the United States were studied.

Experts found that the risk of vascular disease was minimized and decreased by 12 percent in those participants who ate the most fat from plant-based sources (olive, sesame and pumpkin oils). Participants who consumed the most fat from meat products (beef, pork, lamb, bacon, salami, and other processed meats) had a rapidly increasing and progressive risk of stroke. Among other things, each serving of animal products increased the risk of disease by up to 10 percent. 

Researchers have not yet studied the effect of fat from dairy sources on risks of stroke and other diseases.

The results of scientific experiments show that the type of fat and the variety of their origin are very important. For the prevention of cardiovascular disease, this is much more important than the total amount of fat consumed in a day.

The scientists have not yet received peer review of their work, but the findings have already been announced at sessions of the American Heart Association. The findings are expected to be published as early as Nov. 13, 2021.

benefits of plant based fats

Plant-Based Foods Are the Foundation of Health

A nearly 30-year study examining the eating habits of 10,000 middle-aged Americans found that participants who had more plant-based foods than animal-based foods in their diets had a lower risk of developing cardiovascular disease.

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