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Red meat consumption and risk of stroke in Swedish women.
Stroke 2011; 42(2):324-9S

Abstract

BACKGROUND AND PURPOSE

High red meat consumption has been associated with increased risk of some cancers and may also be a risk factor for cardiovascular diseases. However, epidemiological studies of red meat consumption in relation to risk of stroke are very limited. Our objective was to examine the association between red meat consumption and stroke incidence in the Swedish Mammography Cohort.

METHODS

We prospectively followed 34 670 women without cardiovascular disease and cancer at baseline. Participants completed a self-administered questionnaire on diet and other risk factors for cardiovascular diseases in 1997. Cox proportional hazards models were used to estimate multivariable-adjusted relative risks (RR) and 95% CI.

RESULTS

During a mean follow-up of 10.4 years, we ascertained 1680 incident cases of stroke, comprising 1310 cerebral infarction, 154 intracerebral hemorrhage, 79 subarachnoid hemorrhage, and 137 unspecified stroke. Total red meat and processed meat consumption was associated with a statistically significant increased risk of cerebral infarction, but not of total stroke, intracerebral hemorrhage, or subarachnoid hemorrhage. The multivariable RR of cerebral infarction for the highest versus the lowest quintile of consumption were 1.22 (95% CI, 1.01-1.46) for red meat and 1.24 (95% CI, 1.04-1.49) for processed meat. Fresh (unprocessed) meat consumption was not associated with total stroke or with any stroke subtype.

CONCLUSIONS

Findings from this study suggest that red and processed meat consumption may increase the risk of cerebral infarction in women.

Authors+Show Affiliations

National Institute of Environmental Medicine, Karolinska Institutet, Box 210, SE-17177 Stockholm, Sweden. susanna.larsson@ki.seNo affiliation info availableNo affiliation info available

Pub Type(s)

Comparative Study
Journal Article
Research Support, Non-U.S. Gov't

Language

eng

PubMed ID

21164139

Citation

Larsson, Susanna C., et al. "Red Meat Consumption and Risk of Stroke in Swedish Women." Stroke, vol. 42, no. 2, 2011, pp. 324-9.
Larsson SC, Virtamo J, Wolk A. Red meat consumption and risk of stroke in Swedish women. Stroke. 2011;42(2):324-9.
Larsson, S. C., Virtamo, J., & Wolk, A. (2011). Red meat consumption and risk of stroke in Swedish women. Stroke, 42(2), pp. 324-9. doi:10.1161/STROKEAHA.110.596510.
Larsson SC, Virtamo J, Wolk A. Red Meat Consumption and Risk of Stroke in Swedish Women. Stroke. 2011;42(2):324-9. PubMed PMID: 21164139.
* Article titles in AMA citation format should be in sentence-case
TY - JOUR T1 - Red meat consumption and risk of stroke in Swedish women. AU - Larsson,Susanna C, AU - Virtamo,Jarmo, AU - Wolk,Alicja, Y1 - 2010/12/16/ PY - 2010/12/18/entrez PY - 2010/12/18/pubmed PY - 2011/3/3/medline SP - 324 EP - 9 JF - Stroke JO - Stroke VL - 42 IS - 2 N2 - BACKGROUND AND PURPOSE: High red meat consumption has been associated with increased risk of some cancers and may also be a risk factor for cardiovascular diseases. However, epidemiological studies of red meat consumption in relation to risk of stroke are very limited. Our objective was to examine the association between red meat consumption and stroke incidence in the Swedish Mammography Cohort. METHODS: We prospectively followed 34 670 women without cardiovascular disease and cancer at baseline. Participants completed a self-administered questionnaire on diet and other risk factors for cardiovascular diseases in 1997. Cox proportional hazards models were used to estimate multivariable-adjusted relative risks (RR) and 95% CI. RESULTS: During a mean follow-up of 10.4 years, we ascertained 1680 incident cases of stroke, comprising 1310 cerebral infarction, 154 intracerebral hemorrhage, 79 subarachnoid hemorrhage, and 137 unspecified stroke. Total red meat and processed meat consumption was associated with a statistically significant increased risk of cerebral infarction, but not of total stroke, intracerebral hemorrhage, or subarachnoid hemorrhage. The multivariable RR of cerebral infarction for the highest versus the lowest quintile of consumption were 1.22 (95% CI, 1.01-1.46) for red meat and 1.24 (95% CI, 1.04-1.49) for processed meat. Fresh (unprocessed) meat consumption was not associated with total stroke or with any stroke subtype. CONCLUSIONS: Findings from this study suggest that red and processed meat consumption may increase the risk of cerebral infarction in women. SN - 1524-4628 UR - https://www.unboundmedicine.com/medline/citation/21164139/Red_meat_consumption_and_risk_of_stroke_in_Swedish_women_ L2 - http://www.ahajournals.org/doi/full/10.1161/STROKEAHA.110.596510?url_ver=Z39.88-2003&rfr_id=ori:rid:crossref.org&rfr_dat=cr_pub=pubmed DB - PRIME DP - Unbound Medicine ER -