Last weekend, I was reading the Sunday paper and came across an article on how to take your favorite comfort foods and make them lighter. For the article, a famous TV chef had adapted some recipes to make them healthier; she replaced ground beef with chicken. That’s it.
It is true that different types of dietary protein have different influence on the risk of stroke. Commonly, most of the people believe that a high protein diet may have health benefits, but not all protein is equal. According to a US study, eating lots of red meat will raises the risk of having a stroke while poultry lowers it. It seemed that replace the beef with poultry can prevent us from stroke.
Picture above show different type of red meats, such as beef, pork, and lamb.
Different types of dietary protein will have different influences on the risk of stroke. The researchers divided the people based on how much red meat, poultry, fish, dairy and other sources of protein they ate each day.
Moreover white meat is obtained from poultry animals like chicken, ducks and others.
In the study, men who ate more than two servings of red meat each day had a 28% increased risk of stroke compared to men who ate a third of a serving of red meat each day. Women who ate two servings of red meat a day had a 19% higher risk of stroke than women who ate less than half a serving each day.On the other hand, one serving of poultry lowered stroke risk by 27%, a serving of nuts or fish was linked to a 17% drop in stroke risk, and a serving of dairy dropped the risk by 10-11%.
From this study, I am surprise that fish seemed to offer no protection against stroke, although Adam Bernstein, lead author of the study, said it was possible that the benefits of fish depend on how it’s served.
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