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.