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.