Red meat consumption and risk of stroke: a meta-analysis of prospective studies.

Compared to rare- and non-consumers, regular consumers of red and processed meat products are more likely to develop ischemic and total stroke.

This research work evaluated the correlation between red meat intake and the occurrence of stroke. Researchers conducted a thorough meta-analysis on data extracted from 6 prospective cohort studies that examined 329,495 subjects and 10,630 cases of stroke. They found out that subjects with high fresh red meat, processed meat, and total meat intake had higher risk of developing total and ischemic—but not hemorrhagic—stroke. The findings of this meta-analysis show that regular consumption of diets rich in red and processed meat products may contribute positively to the development of stroke.

Research Summary Information

  • 2012
  • Kaluza J, Wolk A, Larsson SC.
  • Department of Human Nutrition, Warsaw University of Life Sciences-SGGW, 159C Nowoursynowska Str, 02-776 Warsaw, Poland. Joanna_Kaluza@sggw.pl
  • Yes, Free full text of study was found:
  • No source of funding disclosure found
  • No potential conflicts disclosure found
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