Choosing Poultry Over Beef Cuts Stroke Risk by 13%

Men and women who eat more than two servings of red meat daily increase their risk of stroke by 28% and 19%, respectively, compared to individuals who consume less than one service a day, according to a new study in the journal Stroke. The findings also reveal people who eat chicken and turkey reduce their risk of stroke by 13%.

Researchers at the Wellness Institute of the Cleveland Clinic investigated the association between dietary protein sources and stroke risk. They followed 84,010 women aged 30 to 55 years at baseline and 43,150 men aged 40 to 75 years at baseline without diagnosed cancer, diabetes or cardiovascular disease. Diet was assessed repeatedly by a standardized and validated questionnaire. They examined the association between protein sources and incidence of stroke using a proportional hazard model adjusted for stroke risk factors.

During 26 and 22 years of follow-up in women and men, respectively, they documented 2,633 and 1,397 strokes, respectively. Higher intake of red meat was associated with an elevated risk of stroke, whereas a higher intake of poultry was associated with a lower risk. There were no significant associations with exchanging legumes or eggs for red meat.