Plant-Based Diets May Increase Stroke Risk, Study Finds
A new study published in The BMJ suggests that plant-based diets, such as vegetarianism and veganism, may increase the risk of stroke, particularly hemorrhagic stroke, compared to diets that include meat. The study, spanning 18 years, followed 48,188 people in their 40s. It found that vegetarians had a 20% higher stroke risk than meat eaters, largely due to a higher rate of hemorrhagic stroke. This type of stroke occurs when a weakened blood vessel in the brain ruptures, potentially causing more damage than ischemic strokes. Researchers also discovered that vegetarians and vegans had a lower risk of heart disease, with reductions of 13% and 22% respectively. However, they may face a higher risk of stroke due to nutrient deficiencies. Vitamin B12, vitamin D, omega-3 fatty acids, and certain essential amino acids are crucial for cardiovascular health and may be lacking in plant-based diets. The brain, for instance, requires DHA, an omega-3 fatty acid primarily found in meat. The study indicates that while plant-based diets can lower heart disease risk, they may also increase stroke risk, especially hemorrhagic stroke. Further research is needed to confirm these findings and understand the underlying mechanisms. Vegetarians and vegans should consider supplements to mitigate potential nutrient deficiencies and stroke risk.
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