Red Meat, Fiber and Stroke Risk

Red meat, fiber and stroke risk

Posted on June 7, 2013 by Joel Fuhrman, M.D.

Stroke is a leading cause of disability and death in the United States. About 795,000 people in the U.S. have a stroke each year. A stroke occurs when blood flow to a portion of the brain is interrupted, preventing oxygen and nutrients from reaching brain tissue; ischemic strokes, the most common type, are usually caused by a blood clot obstructing an artery leading to the brain. Elevated blood pressure is the chief risk factor for stroke; elevated blood pressure accounts for 62% of strokes. There have been countless studies on dietary factors and their relationship to stroke risk; within the past few years, new meta-analyses have strengthened these dietary links to stroke. In particular, higher fiber intake is associated with reduced risk, and higher red and processed meat intake is associated with increased risk.

for the rest of Dr. Fuhrman’s research and blog.