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According to an Oxford study, vegans and vegetarians ages 18 to 45 had a 20 percent higher risk of having a stroke, when compared to the people in the study who ate meat. Additionally, the study also found those who skip meat have lower cholesterol and a lower risk of heart disease, so what does all this mean?
Cardiologist Dr. Joel Kahn joins us to make sense of this study. He explains the strokes in the study, which was only 8 people out 50,000, was not “statistically significant.” He feels these strokes had to do with chance and did not a relationship with diet. He also points out that a larger study conducted 4 months earlier found a reduction in the number of strokes for people who are vegan or vegetarian. He feels the more often we put plants on our plate and skip animals the better. When it comes to eating meat or not, Dr. Travis Stork suggests looking at meat as a treat, and not as a food staple.
The Doctors ask whether eating other types of meat like chicken and seafood reduced someone's risk of a stroke? Dr. Kahn says recent studies found that chicken can also lead to a rise in cholesterol levels, and that seafood was found to be the healthiest of meats, especially cold-water fish like salmon and sardines. Overall, Dr. Kahn feels the more veggies, fruits, and legumes the better, followed by seafood, chicken and then red meat.
The panel points out that this study is a great example of why it’s important to dig a little deeper into a story before trusting the flashy headline. Also, find out what the panel thinks about the notion that veggie burgers and dog food are basically the same ingredients.