Who says vegetarians are less likely to suffer from stroke? (superior)

Even vegetarians must be careful not to consume too many calories, otherwise it will "ruin the effect". Even if you use cooking oil that contains unsaturated fatty acids, if the amount of oil used during cooking is too high, it may still accumulate in the blood vessels and increase the risk of arteriosclerosis.

It was reported last year that Master Hsing Yun, the founder of Fo Guang Shan, was hospitalized due to a stroke. The medical team advised him to control his blood sugar, blood pressure and blood fat. Although Master Hsing Yun has a history of cardiovascular disease, and his busy schedule and irregular work and rest may be risk factors for cardiovascular disease, it also makes many people who have changed to a vegetarian diet for health reasons wonder why Master Hsing Yun, who has been a vegetarian for many years and does not smoke or drink, is still unable to completely avoid the risk of cardiovascular disease?

According to the top 10 causes of death in China last year released by the Department of Health, heart disease ranked second, cerebrovascular disease ranked third, and diabetes and hypertensive diseases ranked fourth and ninth respectively. The occurrence of these diseases is closely related to abnormal blood pressure, blood sugar, and blood lipids. Therefore, in addition to practicing environmental protection concepts and eating less meat to save energy and reduce carbon emissions, many people are afraid of getting sick and dare not eat meat and fish every day. They hope to prevent cardiovascular diseases such as stroke by eating vegetarian food. Many government agencies and schools have also adopted a meat-free day every week, making vegetarianism more and more popular.

However, being a vegetarian may pose a potential health risk. Many people will find that their waistlines become wider after becoming a vegetarian, and their blood lipids, blood pressure and other figures in their health check reports are still "all over the red." Wang Zongdao, attending physician of the Department of Cardiology at National Taiwan University Hospital, said that there are still some patients with stroke and cardiovascular diseases in the outpatient clinic who are long-term vegetarians. Especially since modern people are more likely to eat out, some vegetarian restaurants pursue taste and use a large number of processed products, or the seasoning is too greasy or too salty, which can easily lead to problems such as obesity.

How much you eat and how you cook it are key

Wang Zongdao also said that domestic studies have shown that eating vegetarian food can prevent arteriosclerosis and lower blood fat, but the prerequisite is that it must be healthy vegetarian food and attention must be paid to the cooking method. From a doctor's point of view, being a vegetarian is not absolutely necessary as long as you can reduce your meat intake. At the same time, it should be noted that half of cardiovascular risk factors such as high cholesterol may come from genetic factors. This is one of the reasons why some monks may still have the three highs even if they have been vegetarians for many years.

Being a vegetarian means changing the protein the human body needs from meat to soy products. Since soy products do not contain cholesterol and animal fat, they will not cause high blood lipids and vascular sclerosis. Wang Zongdao said that because vegetarians consume a lot of fruits and vegetables, which contain potassium ions, reduce the body's sensitivity to sodium ions. Therefore, being a vegetarian is more effective in lowering blood pressure, but it is less obvious in lowering triglycerides.

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