The risk of stroke influenced by what we serve at the table

The risk of stroke influenced by what we serve at the tableMore evidence associate red meat with the risk of stroke:Another current study found negative effects of consumption of processed and unprocessed red meat on cerebral blood flow, while poultry consumption reduces the risk. The study joins a large specialized literature on the link between red meat and chronic disease. Previous studies associate consumption of red meat with increased risk for coronary heart disease, diabetes, overall mortality, weight gain in some cancers.
The analysis was done on two well-established groups of patients, in which for several years participants regularly completed questionnaires for several years on their food. They were asked how often they consumed red meat, in what quantities and what food types were introduced, with responses ranging from "never" to "more than 6 times a day." The researchers calculated the cumulative average protein consumption of major food sources making all food media reported a 2-year surveillance period, then dividing the participants.
Association of red meat consumption and stroke was independent of other vascular major sources of protein, fruits and vegetables and other risk factors. When participants have decreased the amount of red meat consumed, the risk of stroke was significantly reduced-21%.Although there was no significant association between increased consumption of fish and vegetables and the risk of stroke, there was a cause-effect relationship when some of these proteins have replaced red meat. For example, replacing a meal with one nut red meat or fish, the risk was reduced by 17% and by replacing red meat with a low-fat diet, the risk dropped to 11%. Substituting a meal with one red meat, poultry meat risk was reduced by 27%. When making such substitutions is important to maintain energy balance by eating seeds and possible oleaginose or yogurt instead of ham for breakfast.
It is unclear the mechanism by which red meat increases risk. Criminalization of unsaturated fats may not be enough. Preservatives such as nitrates and nitrites in processed meats may play a role, as can be accused and sodium content and relatively high levels of iron, which can cause inflammation and vascular injury. If dietary foods, it may be that their high levels of potassium, magnesium and calcium to promote beneficial effect on blood vessels. It can be as cooking and preparation of meat have a role.Here are some possible mechanisms by which red meat adversely affect the risk of cerebral infarction:-It contains unsaturated fats and cholesterol, which have already been associated with cardiovascular diseases-Red meat is rich in iron hemo a nutrient known to catalyze the formation of hydroxyl radicals which are strong prooxidantAnother possible factor is sodium, the association between meat and cerebral infarction is more powerful than the processed fresh meat.
Coffee consumption is associated with reducing the risk of stroke in women:One to five cups of coffee per day was associated with a decreased risk by 22% to 25% of stroke in a large group of Swedish women followed for about 10 years. The risk appears to be increased in women who consume little or no coffee. Because coffee is one of the favorite drinks of the world, even small health effects of substances that have major public consequences.The study eliminated other cardiovascular risk factors already known: smoking, education, weight, physical activity, aspirin use, history of diabetes, hypertension or alcohol consumption. Highlighted the lack of a dose-response effect in this study. The study did not calculate the caffeine content and processing module. Mechanism of action is supposed to increase insulin sensitivity and reduce inflammation. Phenolic compounds in coffee have antioxidant properties that may improve endothelial function.