According to the study, high intake of processed meat is associated with an increased risk for stroke.
In the study of 40,291 Swedish men, there were 2409 cases of stroke during 10 years. The researchers found that the relative risk for stroke for those who had the highest intake of processed meat compared with those who at the least amount of processed meat was 1.23 (95% confidence interval, 1.07 – 1.40; P = .004).
Men who ate more fresh red meat also had an increased risk for stroke, but the association was not significant. Processed meat was associated with a significantly increased risk for cerebral infarction (relative risk, 1.18; 95% CI, 1.01 – 1.38; P = .03) but not with hemorrhagic stroke.
The findings suggest meats that consumers often think are healthier, such as low-fat deli turkey, ham, and bologna, may actually increase the risk for stroke if intake is high enough, the study authors note.
Dr. Robert Eckel, MD, past president of the American Heart Association and professor of medicine at the University of Colorado School of Medicine, Denver, who was not associated with the study, noted that it's difficult to assess how processed meat contributes to stroke risk.
"It's hard to know whether to blame the salt, the preservatives, or the nitrite in the preservatives for the increased risk of stroke seen in this study," he said.
Quotes from Medscape Medical News.
Dr. Scott Vance DC (Doctor of Chiropractic)
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