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Many vegetarians, like myself have almost come to expect the data to indicate that they have an advantage, whatever the disease that is being considered. Thus, it is disquieting to find evidence in a quite different direction for at least one subtype of stroke. This evidence is not yet compelling and has some inconsistencies, but cannot easily be dismissed. Could it really be true, as the data presented by Sauvaget et al. in this edition of the International Journal of Epidemiology suggest, that eating more animal products reduces risk of some types of stroke?1

Over a number of years, reports about Japanese in Japan & Hawaii, and from others, have suggested a negative association between consumption of fish,2–5 dairy foods,6,7 multiple animal foods,8,9 animal protein,8,10–13 animal fat,11,12,14 and either total stroke, or haemorrhagic or ischaemic stroke. The study of Sauvaget et al.1 adds to this evidence. However, there are a few contrary reports. One study from Japan showed a positive association with saturated fats,15 and at least one prospective16 and one case-control17 study have not confirmed the protective association with fish consumption. There is also a small body of work suggesting that vegetable products and associated nutrients and vitamins are protective for stroke.15,18–23

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Special Theme: Nutrition
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