Stroke Risk

In today's society, an increasing number of people are choosing to follow a vegetarian diet. 

Besides providing a sense of well-being, it is believed to prevent cardiovascular diseases and help control weight.

However, a research report published in 2019 by the University of Oxford in the British Medical Journal revealed that, after tracking the dietary habits of 48,000 individuals for 18 years:

vegetarians surprisingly had a 20% higher risk of stroke compared to meat eaters😱

The potential cause may be related to the lack of Vitamin B12 among vegetarians. 

Vitamin B12 is commonly found in meat, dairy, seafood, and egg yolks, playing a crucial role in cell generation.

A prolonged deficiency in Vitamin B12 can affect the normal metabolism of homocysteine, leading to reduced blood vessel flexibility and an increased risk of arterial hardening. 

Over time, this may elevate the chances of stroke and significantly contribute to cardiovascular diseases.

Additionally, vegetarians might face an iron deficiency. 

Despite the iron-rich content in dark green vegetables like spinach, studies suggest that plant-based iron is not easily absorbed. 

Therefore, it is advisable to consume Vitamin C to enhance iron absorption.

References:

Pawlak, R., Berger, J., & Hines, I. (2018). Iron status of vegetarian adults: a review of literature. American journal of lifestyle medicine, 12(6), 486-498.

Tong, T. Y., Appleby, P. N., Bradbury, K. E., Perez-Cornago, A., Travis, R. C., Clarke, R., & Key, T. J. (2019). Risks of ischaemic heart disease and stroke in meat eaters, fish eaters, and vegetarians over 18 years of follow-up: results from the prospective EPIC-Oxford study. bmj, 366.