title: A case-control study on red meat consumption and risk of stroke among a group of Iranian adults.
abstract: OBJECTIVE
  We aimed to examine the association between red meat consumption and stroke in a group of Iranian adults.
  
  
  METHODS
  A hospital-based case-control study.
  
  
  METHODS
  The study included stroke patients and hospital-based controls. Usual dietary intakes of participants were assessed by means of a validated 168-item semi-quantitative FFQ. Total red meat consumption was calculated by summing up the consumption of red, processed and visceral meats.
  
  
  METHODS
  One hundred and ninety-five cases were stroke patients hospitalized in the neurology ward and 195 controls were recruited from patients hospitalized in other wards with no history of cerebrovascular diseases or neurological disorders.
  
  
  RESULTS
  Participants with stroke were older, more likely to be male and less likely to be obese. Individuals in the highest tertile of red meat intake were 119 % more likely to have stroke (OR=2·19; 95% CI 1·33, 3·60) compared with those in the lowest tertile. After controlling for age, sex and total energy intake, the association between red meat consumption and stroke was strengthened (OR=2·72; 95% CI 1·53, 4·83). This association remained significant even after further controlling for physical activity and smoking as well as dietary intakes. Additional adjustments for BMI, diabetes, hypertension and hyperlipidaemia did not influence the association significantly (OR=2·51; 95 % CI 1·19, 5·09).
  
  
  CONCLUSIONS
  Consumption of red meat was associated with greater odds of having stroke in a group of Iranian adults.
authors.affiliation: 1Food Security Research Center,Department of Community Nutrition,School of Nutrition and Food Science,Isfahan University of Medical Sciences,Isfahan,PO Box 81745-151,Islamic Republic of Iran.
authors.forename: Parvane
authors.initials: P
authors.lastname: Saneei
authors.affiliation: 2Isfahan Neuroscience Research Center,Isfahan University of Medical Sciences,Isfahan,Islamic Republic of Iran.
authors.forename: Mohammad
authors.initials: M
authors.lastname: Saadatnia
authors.affiliation: 3Medical Students' Research Center,Isfahan University of Medical Sciences,Isfahan,Islamic Republic of Iran.
authors.forename: Forough
authors.initials: F
authors.lastname: Shakeri
authors.affiliation: 1Food Security Research Center,Department of Community Nutrition,School of Nutrition and Food Science,Isfahan University of Medical Sciences,Isfahan,PO Box 81745-151,Islamic Republic of Iran.
authors.forename: Masumeh
authors.initials: M
authors.lastname: Beykverdi
authors.affiliation: 4Integrative Functional Gastroenterology Research Center,Isfahan University of Medical Sciences,Isfahan,Islamic Republic of Iran.
authors.forename: Ammar Hassanzadeh
authors.initials: AH
authors.lastname: Keshteli
authors.affiliation: 1Food Security Research Center,Department of Community Nutrition,School of Nutrition and Food Science,Isfahan University of Medical Sciences,Isfahan,PO Box 81745-151,Islamic Republic of Iran.
authors.forename: Ahmad
authors.initials: A
authors.lastname: Esmaillzadeh
mesh_terms: D000368:Aged; D000369:Aged, 80 and over; D000818:Animals; D016022:Case-Control Studies; D002417:Cattle; D058620:Elder Nutritional Physiological Phenomena; D005260:Female; D006321:Heart; D006801:Humans; D007492:Iran / Q000453:epidemiology; D007668:Kidney; D008099:Liver; D008297:Male; D008460:Meat / Q000009:adverse effects*; D008461:Meat Products / Q000009:adverse effects*; D008875:Middle Aged; D018482:Muscle, Skeletal; D015995:Prevalence; D011446:Prospective Studies; D012307:Risk Factors; D034561:Sheep, Domestic; D020521:Stroke / Q000453:epidemiology / Q000209:etiology* / Q000628:therapy
keywords: Iran