Meat and Egg Products Increase the Risk of Stroke

Meat and Egg Products Increase the Risk of Stroke

Everywhere we look, we are confronted with the outcomes of recent studies which tout the benefits of low-carb high-protein diets, saturated animal fats, coconut oil...and the list goes on. Because of this, we periodically publish the results of scientific studies which reveal the opposite to be true.

Show me the Science! As reported by The Physicians Committee for Responsible Medicine (PCRM), "Red meat, processed meat, and eggs increase risk for stroke, according to a study published online in the journal Stroke. Researchers followed the diets of 11,601 participants from the Atherosclerosis Risk in Communities (ARIC) Study and monitored protein sources and stroke incidence rates. The highest intakes of red and processed meat products were associated with an increased risk for total stroke by 41 and 24 percent, respectively, compared with those who consumed the least. In a subanalysis of stroke type, those who consumed the most red meat had a 47 percent increased risk for ischemic stroke, compared with those who consumed the least. Those who consumed the most eggs had a 41 percent increased risk for hemorrhagic stroke, compared with those who consumed the least."

Source: Association of Dietary Protein Consumption With Incident Silent Cerebral Infarcts and Stroke

Related articles:

(1) Unscrambling the Truth About Eggs

(2) Who has Heart Disease? Everyone!

(3) Eggs Contain few Antioxidants

(4) Incredible Egg or Incredible Marketing?

(5) Related blogs

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