Cardiovascular diseases are the leading cause of death in the world, according to the World Health Organization (WHO). They affect a large part of the population and will continue to do so. WHO estimates that, until 2030, nearly 23.6 million people will die from one of these conditions, mainly from heart disease and strokes.
Recommendations issued by WHO include: exercising regularly, avoiding tobacco use, controlling cardiovascular risk, and leading a healthy diet. I mean, to bring healthy lifestyles. Within our diet, we must take special care of what we eat at dinnertime, according to a study published in the Journal of Clinical Endocrinology & Metabolism of the American Society of Endocrinology.
Eating dinner a lot and late increases cardiovascular risks, but you also have to take into account what you have for dinner, the results indicate. Among its conclusions: people who have too many refined carbohydrates and fatty meats have a higher risk of heart disease than those who follow a similar breakfast diet.
Eating many saturated fats, processed meats, and added sugars can raise cholesterol and increase the risk of heart disease. The alternative, according to this research, is to follow a healthy diet for the heart, with more whole carbohydrates, such as vegetables and cereals, and less meat can significantly counteract the risk of cardiovascular disease.
Reduce risk by 10 %
The schedule of meals and the quality and food are important factors that need to be taken in how to reduce the risk of heart disease. Our study found that people who dine on plant-based, with more whole carbohydrates and unsaturated fats reduce their risk of heart disease by 10 percent, says study author Ying Li of Harbin Medical University, China, according to Europa Press.
The researchers studied data from nearly 28,000 U.S. adults from the National Health and Nutrition Examination Survey (NHANES) and analyzed dietary information collected during interviews with participants on two non-consecutive days. Thus, they examined the relationship between the consumption of different fats, proteins in breakfast, carbohydrates, and dinner, with participants’ rates of heart disease.