Tag: Ischemic stroke

Research consistently shows a link between high red meat intake and a higher risk of cardiovascular diseases, including stroke. The potential health impacts are primarily attributed to the high content of saturated fats and other compounds generated during digestion.

Iron deficiency has been shown to double the risk of an ischemic stroke, revealing a critical link between iron levels and cerebrovascular health. For stroke patients, however, the role of iron is not straightforward, with both too little and too much having significant implications for recovery and outcomes.

According to a 2016 meta-analysis involving over 2 million subjects, high consumption of red meat, especially processed varieties, is associated with an increased risk for total and ischemic stroke. So, is red meat linked to strokes? Emerging evidence suggests the link is real, with different types of red meat posing varying levels of risk.

While some studies have linked vegetarian diets to a slightly higher risk of stroke, the latest research shows that a *healthy* plant-based diet is associated with a lower overall risk of stroke. This disparity stems from distinguishing between a well-planned, whole-food diet and a poorly balanced one that is low in key nutrients. The concern over whether plant-based diets increase risk of stroke requires a nuanced understanding of the available evidence.