Stroke
Less stroke on healthy plant-based diets, with one large result that cuts the other way
10%Less total stroke on the healthiest plant-based diets
On stroke, the evidence pulls both ways. The healthiest plant-based diets came with 10% less total stroke[1] across 209,508 people, while red meat came with 14% more[2] and processed red meat 17% more[2]. Vegetarians as a group, though, showed no difference across seven cohorts of 657,433 people[3]. EPIC-Oxford found 20% more total stroke among vegetarians and vegans[4], mostly haemorrhagic and about 3 more cases per 1,000 over a decade[4], in the same cohort that found 22% less heart disease[4]. What tracks with less stroke is diet quality rather than the vegetarian label[1][3].
What the evidence says
The main points first. Every claim is tied to a source below.
Healthy plant-based diets came with 10% less stroke, and red meat with 14% more
Among 209,508 people followed for up to 32 years, with 6,241 strokes[1], the healthiest plant-based diets came with 10% less total stroke[1]. Ischemic stroke was only marginally lower, and hemorrhagic stroke showed no consistent pattern[1]. Separately, seven cohorts covering 2,079,236 people and 21,730 strokes found 14% more stroke with total red meat and 17% more with processed red meat, with the extra risk appearing above about 50 g a day[2].
Read full article →Being vegetarian did not by itself lower stroke, and EPIC-Oxford found more
Seven cohorts covering 29,705 vegetarians and 627,728 non-vegetarians found no significant difference in stroke[1]. EPIC-Oxford went further in the wrong direction: among the same 48,188 people in whom vegetarians and vegans had 22% less ischaemic heart disease[2], they had 20% more total stroke, mostly haemorrhagic[2], or about 3 more cases per 1,000 over a decade[2]. An umbrella review pooling the meta-analyses still reports 33% less ischemic stroke[3]. On stroke, the evidence pulls both ways.
Read full article →Articles
Stroke risk tracks diet quality more than the vegetarian label
The healthiest plant-based diets came with 10% less stroke and red meat with 14% more, but vegetarians as a group showed no clear difference, and EPIC-Oxford found 20% more stroke among vegetarians and vegans.
Read full article →
Sources
Papers and datasets. Each card keeps its caveats, including small samples and single-animal cases.
[1]Neurology, 2021 · Observational
Diet quality and stroke among 209,508 people
Over up to 32 years and 6,241 strokes, the healthiest plant-based diets came with 10% less total stroke. Ischemic stroke was only marginally lower, hemorrhagic stroke showed no consistent pattern, and the small number of vegetarians showed no difference at all.
[2]Journal of Stroke and Cerebrovascular Diseases, 2016 · Meta-analysis
Red meat and stroke — how much per serving
Seven cohorts, 2,079,236 people, 21,730 strokes: total red meat came with 14% more stroke and processed red meat with 17% more. The risk showed up above about 50 g of red meat a day, and no type of meat was linked to hemorrhagic stroke.
[3]Nutrients, 2021 · Meta-analysis
Stroke among vegetarians — the result that came back null
Seven cohorts covering 29,705 vegetarians and 627,728 non-vegetarians found no significant difference in stroke (hazard ratio 0.86, confidence interval 0.67 to 1.11). Studies run in Asia did show lower risk. Being vegetarian is not the same thing as eating well.
[4]The BMJ, 2019 · Observational
EPIC-Oxford — the 20% more stroke
In the same 48,188 people who showed 22% less ischaemic heart disease, vegetarians and vegans had 20% more total stroke than meat eaters: about 3 more cases per 1,000 over a decade, mostly haemorrhagic. The authors could not rule out lower B12 or lower cholesterol behind it, and almost everyone in the cohort was white British.