And even our American Heart Association promotes the conflating of corellation and causation. They should be working on figuring out how to stop the neuronal cascade of death. How about it, Ms. Nancy Brown?
http://www.ncbi.nlm.nih.gov/pubmed/22851546
Stroke. 2012 Jul 31. [Epub ahead of print]
Abstract
BACKGROUND AND PURPOSE:
Prospective
studies of red meat consumption and risk of stroke have provided
inconsistent results.
We performed a meta-analysis to summarize the
evidence regarding the effects of red meat (fresh, processed, and total)
consumption on stroke risk. (Where's the hard work stopping neuronal death?)
METHODS:
Studies were
identified by searching the PubMed database through May 26, 2012, and by
reviewing the reference lists of retrieved articles. Prospective
studies that reported relative risks (RR) with 95% confidence intervals
(CI) for the association between red meat consumption and risk of stroke
were eligible.
RESULTS:
Five articles including results
from 6 prospective studies with 10ü630 cases of stroke and 329ü495
participants were included in the meta-analysis. For each serving per
day increase in fresh red meat, processed meat, and total red meat
consumption, the RR (95% CI) of total stroke were 1.11 (1.03-1.20), 1.13
(1.03-1.24), and 1.11 (1.06-1.16), respectively, without heterogeneity
among studies (P>0.16). Among 4 articles with results for stroke
subtypes, the risk of ischemic stroke was positively associated with
consumption of fresh red meat (RR, 1.13; 95% CI, 1.00-1.27), processed
meat (RR, 1.15; 95% CI, 1.06-1.24), and total red meat (RR, 1.12; 95%
CI, 1.05-1.19); no statistically significant associations were observed
for hemorrhagic stroke.
CONCLUSIONS:
Results from this
meta-analysis indicate that consumption of fresh red meat and processed
red meat as well as total red meat is associated with increased risk of
total stroke and ischemic stroke, but not hemorrhagic stroke.
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