Carbohydrates? A risk for the heart, to say a Canadian study
The main killers for the heart are not fat but the glucids, that is carbohydrates. A study presented in Barcelona during the European Cardiology Congress questioned what is indicated so far in all the guidelines for the prevention of heart health and from dozens of scientific studies and documents. The Pure Studio (Prospective Urban Rural Epidemiology) was conducted by the University of Hamilton, in Ontario, and the results were presented today and published on Lancet.
The reduction of fats, according to Mahshid Dehghan, researcher of the population Health Research Institute of the McMaster University, ” no people’s health would improve ”. The advantages would instead arrive by reducing glucids, that is, in essence carbohydrates below 60 percent of the total energy, ” and increasing the intake of total fats up to 35 percent ”. The results of the analyzes on over 135.000 individuals from 18 low, medium and high income countries, in the epidemiological perspective study they show that e The high carbohydrate intake to determine a greater risk of cardiovascular mortality.
The assumption of fats, according to the results presented, highlights Giovanni D’Agata, president of the “Rights counter”, is instead, surprisingly, associated with lower risks. Individuals in the high end of fat consumption showed a 23 percent reduction in the risk of total mortality, but also a 18 percent reduction in the risk of stroke and 30 percent of the risk of mortality from non -cardiovascular causes. Each type of fat was associated with the reduction of the risk of mortality: less 14 percent for saturated fats, minus 19 percent for monounsaturated fats, less 29 percent for polyunsaturated ones.
Greater intake of saturated fats and indeed it was associated with a 21 percent reduction in the risk of stroke.