Important followup study reports…
Red Meat Boosts Risk Of Stroke
Eating more red meat increases the risk of stroke, according to a new meta-analysis by researchers in Poland and Sweden. Previous research on meat and stroke risk has shown a range of results, so scientists combined 6 studies totaling 329,495 participants and 10,630 cases of stroke to obtain more definitive answers.
The researchers concluded that each additional one serving per day of red meat was associated with an 11%-13% greater risk of stroke. The added risk was indicated entirely in ischemic stroke, the most common kind, and not in hemorrhagic stroke.
All types of red meat, including fresh meat, beef, steak, as well as processed meats such as bacon and sausage, and pork (also known as “the other white meat“), were linked to extra stroke risk; Not surprisingly, processed meats were linked to 13% greater risk per extra daily serving.
Research scientists involved in the study speculated that meat could increase overall stroke risk, because of its high saturated fat content, oxidative stress associated with iron in meat, as well as the commonly used preservatives in processed meats. .
Story Source: Stoke
National Stroke Association
Centennial, CO 80112 firstname.lastname@example.org
This article is for informational and educational purposes only; It is not intended to provide medical advice, diagnosis or treatment. Consult your doctor or healthcare professional.
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