EATING VEGETABLES MAY DECREASE THE HEART STROKE AS PER THE RESEARCH ANALYSIS

Eating vegetables may decrease risk of heart stroke is a study of the Tufts University in Buston and According to the latest version of the study made and research analysed by the University eating higher total amount of red meat, processed red meat and non diary animal fats increase the risk of stroke. While consuming more vegetables fat or polyunsaturated fat lowered it . This study is first issued to comprehensively analyse the impact on the stroke risk from fat derived from the vegetables diary and the non diary animal sources .The Findings of the University indicating the type of fats in the different foods is more important than the total amount of the dietary fat in the prevention of cardiovascular disease including stroke. The school of public health in Boston further stated that many processed meat are high in Salt and saturated fat, and low in the vegetables fat.Research shows that replacing processed meat with other protein sources and particularly the plants  sources are associated with lower death rates due to heart strokes .The American Heart Association scientific research analysis revealed with the conclusion to issue statement on the captioned subject matter deliberation noticed by the study made and related to the dietary guidance required necessary to improve the cardiovascular health services maintained by the nutrition science and philosophy for the welfare of society and circle.