Excessive Red Meat Consumption Linked to Increased Risk of Stroke


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Recently, researchers decided to tackle the red meat controversy and conducted a meta-analysis of six of the largest studies concerning issue, done in the US, Sweden, and Japan. And they found something that many people may not want to hear: eating red meat (which includes lamb, pork, beef, and any derivatives of these, including ham, sausage, hot dogs, and bacon) increases the risk of the most common type of stroke, ischemic.

These researchers went through studies that, as a whole, included over 325,000 participants. And based on all of this, there were over 10,000 cases of strokes among the participants. When controlled for BMI, age, alcohol, and tobacco use, it was found that for every serving of red meat, one increased their risk of ischemic stroke by 11 percent. And if that red meat was heavily processed, as in hot dogs, bacon, and many sausages, that number shot up to 13 percent per serving. Experts believe these findings are the result of a combination of high levels of saturated fat and iron found in red meat that, that when eaten in excess, can cause a host of health issues.

However, there is some hope for red meat lovers – many holistic nutritionists and researchers believe that it is possible these results are due to the use of grain-fed, growth hormone injected animals, rather than natural, grass fed, free-range sources of red meat. Due to the fact that this meta-analysis determined that processing raised this already staggering risk, further research is needed to determine if healthier-raised red meat comes with a lower risk.

http://www.ncbi.nlm.nih.gov/pubmed/22851546
http://stroke.ahajournals.org/content/early/2012/07/31/STROKEAHA.112.663286.abstract
http://www.naturalnews.com/036790_red_meat_stroke_risk_processed_food.html