More Evidence Links Red Meat to Stroke Risk

Good news for chicken killers.

A new study again has found that higher consumption of both processed and unprocessed red meat is associated with a higher risk for stroke, whereas intake of poultry was associated with a reduced risk.

"This study adds to a large and growing body of literature on the relationship between red meat and chronic disease," study author Adam M. Bernstein, MD, research director of the Wellness Institute at the Cleveland Clinic, Ohio, told Medscape Medical News.

Previous literature linked red meat with an increased risk for coronary heart disease, diabetes, total mortality, weight gain, and some cancers. "So here we have a number of reasons that one could reduce or eliminate red meat from the diet and find alternative, healthier sources of protein," Dr. Bernstein added...

Dr. Singh stressed that the study showed correlation, not causation, and that red meat was also associated with smoking and other unhealthy lifestyle habits. "All this study is saying is that there is a positive correlation," and may not provide "the complete picture" of stroke risk, she said.

Look to the weight gain as a major cause.