Summary
- Animal protein consumption can increase levels of the cancer-promoting growth hormone IGF-1 in the body, which may promote brain artery integrity.
- Higher IGF-1 levels have been linked to a lower risk of stroke, but the cause and effect relationship is not clear.
- A plant-based diet can down-regulate IGF-1 activity and reduce the risk of common cancers, but may also increase the risk of stroke in those with low IGF-1 levels and high blood pressure.
- Vegans have lower IGF-1 levels compared to vegetarians and meat eaters, which may be related to stroke risk.
- To maintain cerebrovascular health, individuals should control their blood pressure, limit salt intake, and consume potassium-rich foods like beans, sweet potatoes, and dark-green leafy vegetables.
According to a recent study, there is a link between the consumption of animal protein and the growth hormone IGF-1, which is known to promote cancer. High levels of IGF-1 in the body have been associated with an increased risk of breast, colorectal, lung, and prostate cancers. This may explain why dairy milk consumption is linked to prostate cancer risk.
On the other hand, people who have strokes tend to have lower levels of IGF-1 in their blood. However, it is unclear whether the low levels are a cause or a consequence of the stroke. Studies in mice suggest that higher IGF-1 levels are beneficial for artery health and may reduce the risk of stroke.
Interestingly, a plant-based diet has been found to lower IGF-1 activity in the body, which can slow down the aging process and reduce the risk of certain cancers. However, individuals with high blood pressure and low IGF-1 levels may be at increased risk of developing atherosclerosis, a condition that thickens the arteries leading to the brain.
One of the key takeaways from these findings is the importance of controlling blood pressure and maintaining cerebrovascular health. This can be achieved by avoiding processed foods, reducing salt intake, and consuming potassium-rich foods like beans, sweet potatoes, and dark-green leafy vegetables.
It is important to note that only vegans tend to have lower levels of IGF-1, while both dairy and egg whites are also sources of animal protein. This may explain why vegetarians have been found to have a higher risk of stroke compared to meat-eaters.
In conclusion, while a plant-based diet can have many health benefits, it is essential to consider other factors like blood pressure control and cerebrovascular health for overall well-being. Further research is needed to fully understand the relationship between IGF-1 levels, protein consumption, and stroke risk.
Cardiology,Nutrition,Stroke,Risk_factors,Vegetarianism.