What is the health impact of eating large quantities of bacon and eating less nuts? According to a report by the Associated Press on March 7, a new study in the United States shows that such eating habits are closely related to deaths caused by heart disease, stroke, and diabetes.
The study, published on the 7th issue of the Journal of the American Medical Association, shows that healthy foods that have not been fully consumed include nuts and seeds, salmon, sardines and other omega-3-rich seafood, fruits and vegetables, and Whole grains. Excessively unhealthy foods include salt and salty foods, processed meats such as bacon, salami and hot dogs, red meat such as steaks and hamburgers, and sugary drinks.
According to data from the U.S. government, there were approximately 700,000 cases of heart attack, stroke, and diabetes deaths in the United States in 2012. According to the study, 45% of these fatal cases were due to insufficient intake of the above-mentioned healthy foods and excessive consumption of unhealthy portions.
From the study, it can be seen that salt is the biggest problem associated with the above 10% of deaths. Excessive consumption of processed meat, and inadequate intake of nuts, seeds, and seafood were associated with 8% of deaths. Renata Misia, the lead author of the study and a public health researcher at Tufts University, explained that excessive salt can increase blood pressure and stress the arteries and heart. Bacon and other processed meats contain saturated fatty acids that increase unhealthy low-density lipoprotein cholesterol in the human body. Healthy fats in nuts can increase HDL cholesterol that is good for the body.
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According to different extraction methods: the volatile oil, oil, extract, fluid extract, dry extract, active components and active parts obtained from plants for preparation production are all extracts.
Herbal extracts were classified according to ingredients: glycosides, acids, polyphenols, polysaccharides, terpenoids, flavonoids, alkaloids, etc. Active Ingredient : natural single ingredient extracted from plants and other substances, the content of the single ingredient should account for more than 90% of the total extract.
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