A new study published in the British Medical Journal has found that vegetarians and vegans have a higher risk of stroke than those who consume meat and fish. The study, which analyzed data from the European Prospective Investigation into Cancer and Nutrition (EPIC) study, found that those who consume mostly plant-based diets have a 20% higher risk of stroke than those who also consume meat and fish. However, the study also found that vegetarians and vegans have a lower risk of coronary heart disease.
The EPIC study, which included over 519,000 participants, has been used to understand the relationship between diet, lifestyle, and disease. For this study, researchers analyzed health data from 48,000 people over an 18-year period. Of these participants, 24,000 were meat-eaters, 16,000 were vegetarians or vegans, and 7,500 were fish-eaters. The study also took into account other factors that could increase the risk of stroke, such as smoking and other health conditions.
The study found that the higher risk of stroke among vegetarians and vegans may be due to a vitamin B12 deficiency, which is found exclusively in animal products such as meat, fish, eggs, and milk. Vitamin B12 is essential for the formation of red blood cells, metabolism, and the function of the nervous system. However, other lifestyle factors that differ between vegetarians and vegans and meat-eaters may also contribute to the higher risk of stroke.
While previous studies have shown the health benefits of plant-based diets, this study highlights the importance of a balanced diet that includes a variety of foods. It also emphasizes the need for vegetarians and vegans to ensure they are getting enough vitamin B12 through supplements or fortified foods.
