Work

Association between red meat consumption and risk of stroke: a meta-analysis of prospective cohort studies

Year: 2026

Type: review

Study designs: Systematic Review, Meta-Analysis

Abstract: Introduction: Red meat is an important dietary component, with global consumption rising substantially in recent decades. Over the past decades, growing attention has been paid to the potential adverse health effects associated with red meat consumption. Despite numerous epidemiological studies investigating the relationship between red meat consumption and stroke, the impact of red meat consumption on stroke incidence remains inconclusive, and existing meta-analyses synthesizing the evidence for this association are limited. This meta-analysis aimed to summarize the evidence for an association between red meat consumption and stroke risk. Methods: We searched all prospective studies that provided effect estimates for the potential association between red meat consumption and stroke incidence by conducting a comprehensive search of multiple databases up to Sept 2025, including Web of Science, MEDLINE, EMBASE, and by checking the references of relevant articles. All prospective studies that reported relative risks (RR) and 95% confidence intervals (CI) between red meat consumption and stroke risk were included in our study. A random effects model was used to combine the results. Results: < 0.001) was observed across the included studies, and subgroup analyses were performed to explore the potential sources of heterogeneity. We found a modest but significant positive association between red meat consumption and stroke risk (pooled RR = 1.05, 95% CI: 1.00-1.11), robust to sensitivity and publication bias correction. Subgroup analyses showed stronger associations for processed red meat (RR = 1.12), ischemic stroke, and follow-up≥20 years, with heterogeneity by sex and region; no significant associations were observed for unprocessed red meat or hemorrhagic stroke. Discussion: Our findings support moderate red meat consumption (limiting processed red meat) and provide evidence for stroke prevention dietary guidelines. Systematic review registration: CRD420261331748.

Source: Frontiers in Nutrition

DOI: 10.3389/fnut.2026.1797987