Avoiding red and processed meat lowers the risk for heart disease and stroke, according to a study published in the Journal of the American College of Cardiology. Researchers scored diet records for 74,578 participants based on intake of inflammatory foods and compared to biomarkers associated with heart disease. Those who consumed diets with the most pro-inflammatory foods such as red and processed meat had a 38% increased risk for cardiovascular disease and a 28% increased risk for stroke when compared to those who followed diets with more anti-inflammatory foods such as green leafy vegetables, yellow vegetables, and whole grains. The authors note these scores offer a clinically relevant method for assessing heart disease risk.
Li J, Lee DH, Hu J, et al. Dietary inflammatory potential and risk of cardiovascular disease among men and women in the U.S. J Am Coll Cardiol.