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Red Meat May Raise Stroke Risk

Posted Sep 08 2012 10:08pm
Posted on Sept. 5, 2012, 6 a.m. in Stroke Diet

Whereas a number of studies have suggested that eating red meat may associate with greater risks of some cancers, coronary heart disease, and diabetes, as well as all-cause mortality and death from cardiovascular disease and cancer, data as to the relationship between red meat and the risk of stroke have been unclear.  Joanna Kaluza, from the Warsaw University of Life Sciences (Poland), and colleagues completed a meta-analysis of six prospective studies documenting red meat consumption -- beef, pork, lamb, ham, hot dogs, sausage, and bacon -- that involved a total of 329,495 participants and 10,630 cases of stroke. Each one-serving-per-day increase in fresh, processed, and total red meat intake was associated with an 11% to 13% relative increase in the risk of all strokes, driven by an increase in the risk of ischemic stroke.  The study authors warn that: “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.”

Joanna Kaluza, Alicja Wolk, Susanna C. Larsson. “Red Meat Consumption and Risk of Stroke:  A Meta-Analysis of Prospective Studies.”  Stroke, July 31, 2012.

  
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35. The Not-So-Killer Tomato
Tomatoes are rich lycopene, an antioxidant nutrient which has been associated with heart health, and, in men -- prostate health. Enjoy fresh tomatoes from local growers when in season. Other times of the year, reach for processed tomatoes knowing that ketchup, tomato paste, and pasta sauces pack even more lycopenes because they are concentrated during the reduction process. Opt for low-sugar, low-salt varieties when choosing processed tomato products.
 
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