Eating smoked sausage increases the risk of stroke

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Many diseases can be exacerbated or prevented by the type of food we eat . And when it comes to stroke, it's widely known that a diet high in fat and salt can increase the risk. Sometimes less obvious foods can be the cause.

Strokes are a serious and potentially fatal disease. They occur when the blood supply to the brain stops. One of the causes of stroke is high cholesterol because it can lead to clogged arteries.

High cholesterol is usually caused by eating too much fatty food and not exercising enough. And high blood pressure, also known as hypertension, can also lead to stroke.

Using smoked meats can increase your chances of having a stroke. They contain harmful contaminants that arise as a result of the cooking process.

These are polycyclic aromatic hydrocarbons (PAHs) and heterocyclic amines (HCAs), which are formed when meat is cooked at very high temperatures.

Although PAHs and PAHs are also found in grilled and pan-cooked meats, studies have shown that smoking food increases contamination levels because the smoke builds up the substances and raises them to the surface of the meat.