Red Meat Consumption and Risk of Stroke: A Meta-Analysis of Prospective Studies
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Background and Purpose—: Prospective studies of red meat consumption and risk of stroke have provided inconsistent results. We performed a meta-analysis to summarize the evidence regarding the effects of red meat (fresh, processed, and total) consumption on stroke risk. Methods—: Studies were identified by searching the PubMed database through May 26, 2012, and by reviewing the reference lists of retrieved articles. Prospective studies that reported relative risks (RR) with 95% confidence intervals (CI) for the association between red meat consumption and risk of stroke were eligible. Results were combined using a random-effects model. Results—: Five articles including results from 6 prospective studies with 10 630 cases of stroke and 329 495 participants were included in the meta-analysis. For each serving per day increase in fresh red meat, processed meat, and total red meat consumption, the RR (95% CI) of total stroke were 1.11 (1.03–1.20), 1.13 (1.03–1.24), and 1.11 (1.06–1.16), respectively, without heterogeneity among studies ( P >0.16). Among 4 articles with results for stroke subtypes, the risk of ischemic stroke was positively associated with consumption of fresh red meat (RR, 1.13; 95% CI, 1.00–1.27), processed meat (RR, 1.15; 95% CI, 1.06–1.24), and total red meat (RR, 1.12; 95% CI, 1.05–1.19); no statistically significant associations were observed for hemorrhagic stroke. Conclusion—: Results from this meta-analysis indicate that consumption of fresh red meat and processed red meat as well as total red meat is associated with increased risk of total stroke and ischemic stroke, but not hemorrhagic stroke.
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Numerous large-scale epidemiologic studies link red meat ingestion with heightened mortality and CVD risks, while the relationship between egg ingestion and cardiovascular risks shows conflicting results.
“While numerous large-scale epidemiologic studies have linked red meat ingestion with heightened mortality and CVD risks, the relationship between egg ingestion and cardiovascular risks has shown conflicting results (40-49).”
From The contributory role of gut microbiota in cardiovascular disease (2014) · cites this paper as [43]
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- Authors
- Kaluza, J., Wolk, A., & Larsson, S. C.
- Affiliations
- From the Department of Human Nutrition (J.K.), Warsaw University of Life Sciences–SGGW, Warsaw, Poland; Division of Nutritional Epidemiology (A.W., S.C.L.), Institute of Environmental Medicine, Karolinska Institutet, Stockholm, Sweden.
- Warsaw University of Life Sciences (PL)
- Venue
- Stroke
- Published
- 2012-10
- Volume
- 43
- Issue
- 10
- Pages
- 2556-2560
- ISSN
- 0039-2499 (ISSN-L)
- 1524-4628
- OpenAlex
- W2162823371
- Cited by
- 187
- References
- 49
- Citations by year
- 2026: 4 · 2025: 7 · 2024: 7 · 2023: 12 · 2022: 20 · 2021: 14 · 2020: 12 · 2019: 15 · 2018: 15 · 2017: 17 · 2016: 17 · 2015: 17 · 2014: 22 · 2013: 3 · 2012: 5
- FWCI
- 14.51
- Type
- journal article
- Language
- en
- Open access
- bronze
- doi.org
- Locations
- Stroke (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
- Physical Sciences › Environmental Science › Ecology › Agriculture Sustainability and Environmental Impact
- Keywords
- red meat consumption, processed meat, stroke risk, ischemic stroke, hemorrhagic stroke, dietary risk factors, prospective cohort
- MeSH terms
- Eating, Humans, Meat, Prospective Studies, Risk Factors, Stroke
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