In pursuit of health and environmental benefits as well as animal welfare issues, non-meat diets have grown in popularity with many people eating beef, pork and chicken. The recent report suggests that vegetarians may have a higher risk of stroke than their meat-eating counterparts — although, as per the new paper published in the BMJ medical journal, those who do not eat meat have a lower chance of coronary heart disease."It does seem that the lower risk of coronary heart diseases does exceed the higher risk of stroke, if we look at the absolute numbers," said lead researcher Tammy Tong, a nutritional epidemiologist at the Nuffield Department of Population Health at the University of Oxford.
This is the first study to look at the vegetarians' risk of stroke. The research reportstates that vegetarians and vegans have a 20 percent higher risk of stroke when compared to meat eaters, notably hemorrhagic stroke that occurs when blood from an artery starts to bleed into the brain. It translates into 3 more stroke cases per 1,000 persons over 10 years.
The exact reasons in vegetarians for this higher risk are not clear. This may be due to some nutrients ' very low cholesterol or very low cholesterol levels.There is some evidence that a slightly higher risk of hemorrhagic stroke can be associated with extremely low cholesterol levels. Likewise, other literature points to nutrient deficiencies, such as vitamin B12, may be associated with an increased risk of stroke.