Association between red meat consumption and risk of stroke: a meta-analysis of prospective cohort studies
Zhang Y, Feng W, Wang L, Zhang Y, Lv J, Jiang S, Zhao H, Yu Y
Frontiers in nutrition · 0 citas
Cómo se estudió
- Diseño
- Revisión sistemática (indexado por PubMed)
- Estudiado en
- Personas
- Resultado principal
- Eventos clínicos como enfermedad o muerte
- Consumo medido con
- No se indica
Quién lo pagó
- Financiación
- Financiación independiente
Según la declaración de financiación del texto completo.
Publicación
- Publicado
- 2026-06-19 · Front Nutr · vol. 13 · pág. 1797987
- Editorial
- Frontiers Media
- Citado
- 0 citas · más que el 36% de estudios similares · 0.0× el promedio de su campo
- Referencias
- 45 trabajos
- Acceso
- Acceso abierto (revista) · CC-BY
- Áreas de investigación
- Nutritional Studies and Diet · Meat and Animal Product Quality · Agriculture Sustainability and Environmental Impact
- Palabras clave
- red meat consumption, stroke risk, processed red meat, unprocessed red meat, ischemic stroke, hemorrhagic stroke, dietary guidelines, stroke prevention, prospective cohort
8 autores
- Yi Zhang🇨🇳Xi'an Honghui Hospital; Xi'an Jiaotong University
- Wei Feng🇨🇳Xi'an Honghui Hospital; Xi'an Jiaotong University
- Linxiao Wang🇨🇳Xi'an Honghui Hospital; Xi'an Jiaotong University
- Yiran Zhang🇨🇳Xi'an Honghui Hospital; Xi'an Jiaotong University
- Jing Lv🇨🇳Xi'an Honghui Hospital; Xi'an Jiaotong University
- Shasha Jiang🇨🇳 · autor de correspondenciaXi'an Honghui Hospital; Xi'an Jiaotong University
- Heping Zhao🇨🇳 · autor de correspondenciaXi'an Honghui Hospital; Xi'an Jiaotong University
- Yan Yu🇨🇳 · autor de correspondenciaXi'an Honghui Hospital; Xi'an Jiaotong University
Resumen
El texto original del estudio, en el idioma en que se publicó.
Introduction
Red meat is an important dietary component, with global consumption rising substantially in recent decades. Over the past decades, growing attention has been paid to the potential adverse health effects associated with red meat consumption. Despite numerous epidemiological studies investigating the relationship between red meat consumption and stroke, the impact of red meat consumption on stroke incidence remains inconclusive, and existing meta-analyses synthesizing the evidence for this association are limited. This meta-analysis aimed to summarize the evidence for an association between red meat consumption and stroke risk.
Methods
We searched all prospective studies that provided effect estimates for the potential association between red meat consumption and stroke incidence by conducting a comprehensive search of multiple databases up to Sept 2025, including Web of Science, MEDLINE, EMBASE, and by checking the references of relevant articles. All prospective studies that reported relative risks (RR) and 95% confidence intervals (CI) between red meat consumption and stroke risk were included in our study. A random effects model was used to combine the results.
Results
Overall, 15 studies were included in the meta-analyses, including 1,294,166 subjects and 26,000 stroke cases. Substantial heterogeneity (I2 = 72.5%, p < 0.001) was observed across the included studies, and subgroup analyses were performed to explore the potential sources of heterogeneity. We found a modest but significant positive association between red meat consumption and stroke risk (pooled RR = 1.05, 95% CI: 1.00-1.11), robust to sensitivity and publication bias correction. Subgroup analyses showed stronger associations for processed red meat (RR = 1.12), ischemic stroke, and follow-up≥20 years, with heterogeneity by sex and region; no significant associations were observed for unprocessed red meat or hemorrhagic stroke.
Discussion
Our findings support moderate red meat consumption (limiting processed red meat) and provide evidence for stroke prevention dietary guidelines.
Systematic review registration
CRD420261331748.
Resumen vía Europe PMC. Los derechos de autor siguen siendo de los autores o la editorial (CC BY).
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