Red meat consumption and risk of stroke: a meta-analysis of prospective studies
Kaluza J, Wolk A, Larsson SC
Stroke · 123 citations
Review labels
Neutral facts our review recorded about how this study was done. They describe method, never whether we like the result.
How it was studied
- Design
- Meta-analysis (indexed by PubMed)
- Studied in
- People
- Main outcome
- Clinical events such as disease or death
- Intake measured by
- Not stated
Who paid for it
- Funding
- Funding not disclosed
Publication
- Published
- 2012-08-01 · Stroke · vol. 43 · issue 10 · pp. 2556–2560
- Publisher
- Lippincott Williams & Wilkins
- Cited
- 194 citations · more than 100% of similar papers · 19.3× the field average
- Impact
- Top 10% most cited in its field
- References
- 50 works
- Access
- Free to read
- Research areas
- Meat and Animal Product Quality · Nutritional Studies and Diet · Agriculture Sustainability and Environmental Impact
- Keywords
- Medicine, Stroke (engine), Consumption (sociology), Red meat, Pathology
- MeSH
- humans, risk factors, prospective studies, eating, meat, stroke
3 authors
From PL, SE
- Joanna KałużaWarsaw University of Life Sciences; Karolinska Institutet
- Alicja WolkWarsaw University of Life Sciences; Karolinska Institutet
- Susanna C. LarssonWarsaw University of Life Sciences; Karolinska Institutet
Abstract
Background and purpose
Prospective studies of red meat consumption and risk of stroke have provided inconsistent results. We performed a meta-analysis to summarize the evidence regarding the effects of red meat (fresh, processed, and total) consumption on stroke risk.
Methods
Studies were identified by searching the PubMed database through May 26, 2012, and by reviewing the reference lists of retrieved articles. Prospective studies that reported relative risks (RR) with 95% confidence intervals (CI) for the association between red meat consumption and risk of stroke were eligible. Results were combined using a random-effects model.
Results
Five articles including results from 6 prospective studies with 10 630 cases of stroke and 329 495 participants were included in the meta-analysis. For each serving per day increase in fresh red meat, processed meat, and total red meat consumption, the RR (95% CI) of total stroke were 1.11 (1.03-1.20), 1.13 (1.03-1.24), and 1.11 (1.06-1.16), respectively, without heterogeneity among studies (P>0.16). Among 4 articles with results for stroke subtypes, the risk of ischemic stroke was positively associated with consumption of fresh red meat (RR, 1.13; 95% CI, 1.00-1.27), processed meat (RR, 1.15; 95% CI, 1.06-1.24), and total red meat (RR, 1.12; 95% CI, 1.05-1.19); no statistically significant associations were observed for hemorrhagic stroke.
Conclusions
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, but not hemorrhagic stroke.
Abstract via Europe PMC. Copyright remains with the authors or publisher.
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