Red meat - moderation, moderation

I'm a big believer in moderation: No huge food portions. Social drinking at most. No overtraining for running. Limit sweets. And, of course, moderate red meat intake.

So no surprise in this recent article from MedPage Today about research into the link of red meat and stroke risk:

Each one-serving-per-day increase in fresh, processed, and total red meat intake was associated with an 11% to 13% relative increase in the risk of all strokes, driven by an increase in the risk of ischemic stroke, according to Joanna Kaluza, PhD, of the Warsaw University of Life Sciences in Poland, and colleagues.

There was, however, no relationship between red meat consumption and hemorrhagic stroke risk, the researchers reported online in Stroke: Journal of the American Heart Association.

The findings are "of great public health importance because of the widespread consumption of red meat and the high morbidity and mortality associated with stroke," Kaluza and colleagues wrote.

Now, I have no plans to avoid red meat entirely. But clearly, it's important to control red meat intake.