Meat diet switch can reduce stroke risk, says report

By Carina Perkins

- Last updated on GMT

Related tags: Red meat, Meat, Nutrition, Beef, Lamb, Pork, Poultry

An American study has found that people can reduce the risk of stroke by swapping red meat in their diet with poultry.

During the study, a team of researchers from Harvard School of Public Health (HSPH) and the Cleveland Clinic followed the diet of thousands of men and women over a 20-year period and examined the association between consumption of different protein sources and the incidence of stroke.

They found that higher intake of red meat was generally associated with a higher risk of stroke, while higher intake of poultry was associated with a lower risk. Those who exchanged red meat for fish and nuts had a 17% lower risk of stroke and those who ate dairy instead of red meat had a 10-11% lower risk. Interestingly, there were no significant associations with exchanging legumes or eggs for red meat.

The report concluded that: “Stroke risk may be reduced by replacing red meat with other dietary sources of protein.”

Related topics: Meat

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