It is often heard that eating more vegetables is good for your health, and eating too much meat will cause the risk of increased pyrosterol. However, if research tells you that the mortality rate of women who eat meat will decrease, you may be wondering what is going on! A 2020 Japanese study pointed out that women with higher meat intake have lower risk of dying from brain vascular disease.

Japanese study breaks the unhealthy perception of meat-eating people

The study conducted a 14-year follow-up of 90,000 men and women in Japan between the ages of 45 and 74. It was found that the higher the total intake of meat and red meat, the higher the overall risk of death and cardiovascular disease. However, for women, meat intake has nothing to do with overall death risk, and people with higher intake of meat and red meat, the risk of death from brain vascular disease is reduced.

Research believes that this result is likely because Japanese women eat more meat, but they do not overeat, and they consume less meat overall than men. In addition, protein is an essential nutrient for humans, and meat is one of the main sources of protein. Appropriate feeding helps maintain blood pressure health and prevents wind.

Nutrients share dietary guidelines

The above research results show that proper protein extraction is important, but eating red meat, processed meat, and excessive meat eating are still more harmful to health. Japanese nutritionist Ako (做五) pointed out that the key to health of daily diet is food combination. While eating meat to supplement protein, you should also pay attention to the intake of nutrients such as dietary fiber and slurry. It is recommended that the combination ratio of "meat: vegetables (or mushrooms, seaweed)" is 1:2.

Obtain Omega-3 fat from seafood

Fat is an essential ingredient in the human body and an important nutrient for maintaining skin health. However, there are many types of fat. Nutritionists recommend that you choose Omega-3 fatty acids first. Seafood (fish tablets, yam and sausage), purple oil and linseed oil are all rich in Omega-3 non-floating and fatty acids. Compared with raw and fatty acids, the advantage of Omega-3 fatty acids is that they can help reduce the risk of heart disease.

Hazards of health caused by oil oxidation

Omega-6 is also a polymorphic and fatty acid, and is mainly found in vegetable oils such as rapeseed oil, soybean oil, red flower oil, sesame oil, etc. However, excessive Omega-6 will cause internal inflammation, and the extraction ratio of "Omega-3:Omega-6" is best 1:4.

In addition, pay special attention to the fact that vegetable oils that are too highly refined will cause oxidation when they are not heated or fatty acids (Omega-6, Omega-9), especially when Omega-3 is easily oxidized and deteriorated after heating. Because high-temperature oxidation fats can produce harmful trans fatty acids and increase the risk of heart disease, do not repeatedly use the fryed "return oil". When buying cooking oil, try to choose products marked "cold pressing, initial pressure".