Red meat tied to stroke risk

Red meat tied to stroke risk

The latest massive study found that each serving of “red meat and pork of any type or sort” was associated with an 11% to 13% relative increase in the risk of all strokes except hemorrhagic stroke.  

Joanna Kaluza, PhD, of the Warsaw University of Life Sciences in Poland, and colleagues said that the findings are “of great public health importance because of the widespread consumption of red meat and the high morbidity and mortality associated with stroke”. 

Study Details
This huge meta-analysis of six prospective studies (two Swedish, three U.S., one Japanese) found consumption of red meat is clearly associated with an increased risk of ischemic stroke.  The studies covered 329,495 participants and 10,630 cases of stroke and they statistically adjusted for age, body mass, alcohol consumption, smoking, physical activity, diabetes, hypertension, energy intake and fruit and vegetable consumption. 

Study by Kaluza J, et al “Red meat consumption and risk of stroke: a meta-analysis of prospective studies” as published in Stroke: Journal of the American Heart Association 2012; DOI: 10.1161/STROKEAHA.112.663286.  As reported by MedPage Today on August 06, 2012.

Posted: Wednesday 8 August 2012