Red and processed meat consumption and risk of stroke: a meta-analysis of prospective cohort studies
Abstract
Background/objectives Epidemiological evidence is suggestive, but inconclusive, for an association between consumption of red and processed meat and risk of stroke. We aimed to assess this association by conducting a meta-analysis of prospective cohort studies.Subjects/methods We performed a literature search on PubMed database through June 2012 to identify prospective cohort studies of red and processed meat intake in relation to risk of stroke. Reference lists of the retrieved articles were also reviewed. Both fixed-effects and random-effects model were assumed to compute the summary risk estimates.Results Five large independent prospective cohort studies were identified. These studies contained a total of 2 39 251 subjects and 9593 stroke events. Comparing the highest category of consumption with lowest category, the pooled relative risks (RRs) of total stroke were 1.15 (95% confidence interval (CI), 1.05-1.25) for total meat (red and processed meat combined) (n=4), 1.09 (95% CI, 1.01-1.18) for red meat (n=5) and 1.14 (95% CI, 1.05-1.25) for processed meat (n=5); the corresponding RRs of ischemic stroke (highest vs lowest quintile) were 1.15 (95% CI, 1.04-1.28), 1.13(95% CI, 1.01-1.25) and 1.19 (95% CI, 1.08-1.31). Consumption of red and/or processed meat was not associated with hemorrhagic stroke. In the dose-response analysis, the risk of stroke increased significantly by 10% and 13% for each 100 g per day increment in total and red meat consumption, respectively, and by 11% for each 50 g per day increment in processed meat consumption.Conclusion Findings from this meta-analysis indicate that consumption of red and/or processed meat increase risk of stroke, in particular, ischemic stroke.
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In several large studies, poultry is not significantly associated with CVD events; in other cohorts, poultry is associated with modestly lower risk of CVD, with smaller observed benefits than seen for fish, nuts, or legumes.
“In several large studies, poultry is not significantly associated with CVD events;174, 186-189 and in other cohorts, with modestly lower risk of CVD, with smaller observed benefits than seen for fish, nuts, or legumes.52, 53”
From Dietary and Policy Priorities for Cardiovascular Disease, Diabetes, and Obesity: A Comprehensive Review (2016) · cites this paper as [174]
While a minority of individual studies suggest similar cardiovascular risk for unprocessed red meat vs. processed meats, many other individual studies and meta-analyses support much stronger effects of processed meats, including low-fat deli meats, on CVD.
“Consistent with this, while a minority of individual studies suggest similar cardiovascular risk for unprocessed red meat vs. processed meats,170, 171 many other individual studies and meta-analyses support much stronger effects of processed meats, including low-fat deli meats, on CVD (Figure 6).172-174”
From Dietary and Policy Priorities for Cardiovascular Disease, Diabetes, and Obesity: A Comprehensive Review (2016) · cites this paper as [174]
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- Authors
- Chen, G.-C., Lv, D.-B., Pang, Z., & Liu, Q.-F.
- Affiliations
- Soochow University (CN)
- Suzhou Municipal Hospital (CN)
- Corresponding author
- Liu, Q-F
- Venue
- European Journal of Clinical Nutrition
- Published
- 2012-11-21
- Volume
- 67
- Issue
- 1
- Pages
- 91-95
- ISSN
- 0954-3007 (ISSN-L)
- 1476-5640
- OpenAlex
- W2045962738
- Cited by
- 184
- References
- 38
- Citations by year
- 2026: 5 · 2025: 12 · 2024: 11 · 2023: 9 · 2022: 20 · 2021: 12 · 2020: 18 · 2019: 23 · 2018: 16 · 2017: 21 · 2016: 16 · 2015: 12 · 2014: 8
- FWCI
- 1.00
- Type
- journal article
- Language
- en
- Open access
- closed
- Locations
- European Journal of Clinical Nutrition (publishedVersion)
- PubMed (publishedVersion)
- Topics
- Health Sciences › Medicine › Public Health, Environmental and Occupational Health › Nutritional Studies and Diet
- Life Sciences › Agricultural and Biological Sciences › Animal Science and Zoology › Meat and Animal Product Quality
- Health Sciences › Medicine › Cardiology and Cardiovascular Medicine › Cardiovascular Health and Risk Factors
- Keywords
- red meat consumption, processed meat consumption, stroke risk, ischemic stroke, hemorrhagic stroke, dose-response relationship, dietary risk factors
- MeSH terms
- Animals, Cattle, Brain Ischemia, Humans, Meat, Meat Products, Prospective Studies, Risk, Cohort Studies, Stroke, Sus scrofa, Sheep, Domestic, Food, Preserved
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