title: Red Meat Consumption and the Risk of Stroke: A Dose-Response Meta-analysis of Prospective Cohort Studies.
abstract: BACKGROUND
  Prospective studies of red meat consumption and risk of stroke have provided inconsistent results. We aimed to assess this association by conducting a meta-analysis of prospective cohort studies.
  
  
  METHODS
  Relevant studies were identified by searching PubMed and EMBASE through April 1, 2013. Summary relative risks (RR) and the corresponding 95% confidence intervals (CIs) were estimated by random-effect or fixed-effect models.
  
  
  RESULTS
  Seven prospective cohort studies were included in the analyses, involving 2,079,236 subjects and 21,730 strokes cases. Total red meat consumption was associated with total stroke (RR = 1.14, 95% CI 1.05-1.24), cerebral infarction (RR = 1.13, 95% CI 1.0-1.28), and ischemic stroke (RR = 1.22, 95% CI 1.01-1.46). A significant association was found between consumption of processed red meat and total stroke (RR = 1.17, 95% CI 1.09-1.27). Consumption of fresh red meat was significantly associated with total stroke (RR = 1.13, 95% CI 1.04-1.22) and ischemic stroke (RR = 1.15, 95% CI 1.03-1.29). However, no evidence suggests that any type of meat was associated with hemorrhagic stroke. Also, no association was found between consumption of processed red meat and ischemic stroke (RR = 1.15, 95% CI .98-1.36) and between consumption of fresh red meat and cerebral infarction (RR = 1.06, 95% CI [.94, 1.20]). A significant risk for total stroke could be observed when the consumption of total red meat was above 50 g/day, processed red meat was just above 0 g/day, and fresh red meat was above 70 g/day.
  
  
  CONCLUSIONS
  Our findings indicate that high consumption of red meat, especially processed red meat, will increase the risk of stroke.
authors.affiliation: School of Public Health, Wuhan University, Wuhan, China.
authors.forename: Cuili
authors.initials: C
authors.lastname: Yang
authors.affiliation: Hospital Infection-Control Dept, Wuchang Hospital of Wuhan, Wuhan, China.
authors.forename: Lei
authors.initials: L
authors.lastname: Pan
authors.affiliation: School of Public Health, Wuhan University, Wuhan, China.
authors.forename: Chengcao
authors.initials: C
authors.lastname: Sun
authors.affiliation: School of Public Health, Wuhan University, Wuhan, China.
authors.forename: Yongyong
authors.initials: Y
authors.lastname: Xi
authors.affiliation: School of Public Health, Wuhan University, Wuhan, China.
authors.forename: Liang
authors.initials: L
authors.lastname: Wang
authors.affiliation: School of Public Health, Wuhan University, Wuhan, China. Electronic address: djli@whu.edu.cn.
authors.forename: Dejia
authors.initials: D
authors.lastname: Li
mesh_terms: D004032:Diet / Q000009:adverse effects*; D005247:Feeding Behavior; D006801:Humans; D008461:Meat Products / Q000009:adverse effects*; D011446:Prospective Studies; D064167:Recommended Dietary Allowances; D000069466:Red Meat / Q000009:adverse effects*; D018570:Risk Assessment; D012307:Risk Factors; D020521:Stroke / Q000175:diagnosis / Q000453:epidemiology*
keywords: Meat; dose–response; meta-analysis; prospective studies; stroke