Thursday, November 22, 2012

Red meat and the risk of stroke

Both red and processed meat has been implicated to increase the risk of several diseases. The two studies reviewed here specifically focused on the consumption of red and processed meat and the risk of stroke.

One of the investigations followed 40, 291 men aged 45-79 years for the average of 10.1 years (Larsson SC, et al. 2011). The conclusion from the research was that processed meat consumption is positively associated with the risk of stroke.

The second study followed 34,670 women for an average of 10.4 years (Larsson SC, et al. 2011).

It was found that both total red meat and processed meat consumption was associated with a statistically significant increased risk of cerebral infarction, but not total stroke, intracerebral hemorrhage or subarachnoid hemorrhage.

Cerebral infarctions are caused by the formation of a blood clot obstructing the blood supply to brain tissue.

The research was conducted on Swedish men and women.

You will find recipes without red meat or processed meat in the book "The Food Connection," which also explains about other interesting facts between food and chronic diseases.

To read the original abstracts, click on the references below.


Larsson SC, Virtamo J, Wolk A. Red meat consumption and risk of stroke in Swedish men. Am J Clin Nutr. 2011 Jun 8.

Larsson SC, Virtamo J, Wolk A. Red meat consumption and risk of stroke in Swedish women. Stroke. 2011 Feb;42(2):324-9. Epub 2010 Dec 16.

Published with permission by Didrik Sopler, Ph.D., L.Ac : – Dr. Marsh has worked with and referrers patients to Dr. Sopler for co-management for years . . . He is quite simply San Diego's top functional medicine consultant.

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