publicado em 12/01/2012 às 14h00:00
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Frequent consumption of red meat increases risk of stroke

On the other hand, a study suggests that eating poultry meat reduces risk of stroke (CVA)

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Eating lots of red meat increases risk of stroke. The claim is for U.S. researchers, who also found evidence that the intake of white meat reduces risk of stroke.

The main message here is that the type of protein or protein package is really important to the risk of stroke. We must consider the context of protein in food, says Frank Hu, a professor at the Harvard School of Public Health and an author of the study.

According to information released by Reuters, this study collected data from two massive health investigation that followed tens of thousands of men and women of middle age until old age.

In more than two decades of study, some 1,400 volunteers over men and 2,600 women suffered a stroke.

The study <b> </ b>

To see what influence the different types of protein has the risk of stroke, the researchers divided the people into a study based on how much red meat, poultry, fish, dairy and other protein sources they typically eat per day.

Men who ate more than two servings of red meat per day - which was in the upper part of eating meat - had 28% increased risk of stroke compared to men who ate on average one-third portion of red meat per day, lower part of the meat eaters.

The researchers found a lot of red meat as 113 to 169 grams of beef or hamburger.

Women who ate about two servings of red meat per day had 19% higher risk of stroke than women who ate less than half a serving a day.

The researchers also analyzed the change in risk of stroke that would come with the substitution of different forms of a protein per serving of red meat: changing one serving per day for poultry decreased the risk of stroke by 27% and a bunch of nuts or fish was associated with a 17% reduction in risk and a serving of milk decreased the risk by 10% to 11%.

The researchers have not proven that beef is guilty of the increase in the number of strokes. Lead researcher Adam Bernstein of the Cleveland Clinic says there is the possibility that fat from red meat and iron play a role as a risk factor.

Anyway, the researcher notes that the findings support current recommendations to limit how much people eat red meat and opt for chicken and fish.

   Palavras-chave:   Meat    Red meat    White meat    Stroke    Stroke    Stroke      
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