The connection between eating red meat and the risk of ischemic stroke was assessed in a study of more than 34,000 Swedish women. After an average followup time of 10.4 years, the women who consumed 3.6 ounces (102 g) or more daily had 42% higher risk for stroke compared to those who ate 0.9 ounces (25 g) or less daily.
Women who had never smoked and did not have diabetes but ate the most red meat still had a 68% higher risk. These results are also consistent with findings from the Nurses’ Health Study.
PositiveTip: Cutting back or eliminating red meat intake appears to reduce the risk of stroke in women.