Meat and Eggs Increase Risk for Stroke

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BREAKING MEDICAL NEWS November 12, 2015

Meat and Eggs Increase Risk for Stroke

November 12, 2015

eggs-and-stroke

Red meat, processed meat, and eggs increase risk for stroke, according to a study published online in the journal Stroke. Researchers followed the diets of 11,601 participants from the Atherosclerosis Risk in Communities (ARIC) Study and monitored protein sources and stroke incidence rates. The highest intakes of red and processed meat products were associated with an increased risk for total stroke by 41 and 24 percent, respectively, compared with those who consumed the least. In a subanalysis of stroke type, those who consumed the most red meat had a 47 percent increased risk for ischemic stroke, compared with those who consumed the least. Those who consumed the most eggs had a 41 percent increased risk for hemorrhagic stroke, compared with those who consumed the least.

Haring B, Misialek JR, Rebholz CM, et al. Association of dietary protein consumption with incident silent cerebral infarcts and stroke: the ARIC study. Stroke. Published online October 29, 2015.

 

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