In a new study from Aarhus University, researchers found the risk of bleeding or blood clots in the brain is lower if your diet is sustainable.
They found that a sustainable diet not only benefits the climate, but also benefits health. People more vegetables and less meat.
A previous study from the UK found that vegetarians had a higher risk of brain hemorrhages compared with those who ate meat.
A vegetarian diet is very similar to a sustainable diet, and since people need to eat more sustainably in the future, it was a rather worrying result.
In the current study, the team used data from the Danish Diet, Cancer and Health population study.
A total of 57,053 adults aged 50 to 64 took part in the study in the early 1990s, and answered questions about their eating habits and lifestyles.
In the following years, researchers have been able to use the Danish registers to identify participants who developed bleeding and blood clots in the brain.
They found adults who followed a sustainable diet and the Nordic recommendations for dietary fiber intake had a lower risk of bleeding or blood clots in the brain.
The team says the study should be followed up in the context of today’s Danish dietary habits, which contain an increased amount of new sustainable foods such as oat milk and plant-based meat alternatives.
The seven official Danish climate-friendly dietary guidelines
- Eat plant-rich, varied and not too much.
- Eat more vegetables and fruit.
- Eat less meat—choose legumes and fish.
- Eat whole grains.
- Choose vegetable oils and low-fat dairy products.
- Eat less of the sweet, salty and fatty.
- Quench your thirst in water.
If you care about diet, please read studies about diet that could boost your gut health and weight loss, and diet that could boost health in people with diabetes.
For more information about health, please see recent studies about how high-protein diets could increase heart attack risk, and results showing that COVID-19 vaccines need to be shored up with a plant-based diet.
The study is published in journal Stroke. One author of the study is Christina Dahm.
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