Diet reduces heart disease

Scientists have examined the effects of changing the amount and composition of fat and dietary carbohydrates on the risk of heart disease.

Instead of animal fat, you should use vegetable-based fats. (Photo: Internet).

The research results show that replacing animal fats in diet with low glycemic index (GI) or vegetable oil can improve blood fats and reduce the risk of cardiovascular disease.

GI is an indicator of food quality based on an immediate increase in blood sugar. It shows how quickly carbohydrates in a food are converted into glucose and quickly into the bloodstream. The faster the speed, the greater the GI. Low GI foods have low blood sugar levels.

Saturated fat is abundant in animal fats and in pastries, biscuits and baked goods. The double unsaturated substances found in vegetable oils such as olive oil and rapeseed seeds have been known to have low blood cholesterol levels.

Tests conducted on 548 people, all identified as being at risk for cardiovascular disease. All study participants performed the diet proposed by the scientists for a month to ensure they all had the same start and then each followed a assigned diet.

The results showed that the risk of cardiovascular disease was improved by replacing animal fat with vegetable oil and by replacing carbohydrates with a high GI index with carbohydrates with a low GI.

Professor Julie Lovegrove said: ' This is an important study because it examines the effects of changes in fat and quantity and carbohydrates in the diet to assess health effects using calculations. very detail. The replacement of animal fat with vegetable oil and low-GI carbohydrates may reduce the risk of heart disease, although further research is needed to determine the benefits of low GI foods. insulin '.

The study results remind public health policy makers in the prevention of heart disease and provide useful information for food manufacturers to adjust their recipes.