A study published in Neurology showed people who ate a vegetarian diet rich in nuts, vegetables, and soy may have a lower risk of stroke than people who ate a diet that includes meat and fish. According to the study’s author, Chin-Lon Lin, MD of Tzu Chi University in Taiwan, “Stroke is the second most common cause of death worldwide and a leading cause of disability. Stroke can also contribute to dementia”.
The first group of 5050 people were followed for ix years. The second group of 8,302 people were followed for an average of nine years.
One limitation of the study was that the diet of participants was only assessed at the start of the study. Another limitation was that the participants didn’t drink or smoke, so results may not reflect the general population.