Meat, Fish, and Vegetables: New Data on Heart Disease and Stroke

Hans-Christoph Diener, MD, PhD

November 01, 2019

This transcript has been edited for clarity.

Dear colleagues, I am Christoph Diener, a neurologist from the University of Duisburg-Essen in Germany. Today I would like to discuss six noteworthy publications that came out in September of this year.

Meat, Fish, Vegetables: Impact on Ischemic Heart Disease and Stroke Risk

The EPIC-Oxford study recruited 48,000 people without stroke or ischemic heart disease and followed them for 20 years. Participants were divided into three groups: meat eaters, fish- but not meat eaters, and vegetarians.

Researchers published the results of 18 years of follow-up of these participants in the BMJ,^[1] reporting 2820 cases of ischemic heart disease and 1072 cases of stroke during that time. Compared with meat eaters, fish eaters and vegetarians had a 13% and 22% relative risk reduction of developing ischemic heart disease, respectively. In absolute numbers, this accounts for 10 fewer cases of heart disease per 1000 for vegetarians compared with meat eaters over 10 years. Interestingly, and surprisingly, vegetarians had a 20% higher risk for stroke than meat eaters, mostly due to cerebral hemorrhage. In absolute numbers, this accounts for three more cases out of 1000 over 10 years.

I think the most likely explanation for why meat eaters have a higher risk for ischemic heart disease is

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