Dr. Andrew Weil’s newsletter reports,
On the heels of a World Health Organization analysis concluding that processed meat is a carcinogen and red meat a “probable carcinogen” comes a report from Germany linking both of these foods with an increased risk of ischemic stroke – the type caused by blockages in blood vessels supplying the brain. Researchers from the University of Wurzberg analyzed data from about 11,000 mid-life men and women in the U.S. with no other risk factors for stroke such as diabetes or heart disease. After following half of this group for an average of 22.7 years, the investigators concluded that those who consumed the most red meat had a risk of stroke that was 47 percent higher than those who ate the smallest amount of red meat. The investigation showed that eating other sources of protein such as poultry, seafood, legumes and nuts posed no additional risk of stroke. Among the men in the study, those who ate the most red and processed meat had a 62 percent higher risk of stroke than men who ate the least amounts of these foods. The researchers also found that the risk of stroke was 24 percent higher among study participants who reported the highest intake of bacon, sausage and other processed meats compared to those whose intake of these foods was lowest. Because this was an observational study, it doesn’t prove that eating red meat or processed meats caused the strokes that occurred among the participants. Instead, it indicates an association between red and processed meat and ischemic strokes.