Table 6.

Subgroup Analyses of the Studies on Red Meat Consumption and Stroke Mortality

Red Meat	Stroke Mortality
	No.	RR (95% CI)	I 2, %	P h Value
Follow‐up duration
<10 y	2	0.96 (0.62–1.48)	64.7	0.092
≥10 y	2	0.77 (0.44–1.35)	77.4	0.035
Adjustment variable
Socioeconomic status
Yes	3	0.80 (0.50–1.28)	80.6	0.006
No	1	1.01 (0.73–1.38)	NC	NC
History of hypertension
Yes	1	1.01 (0.73–1.38)	NC	NC
No	3	0.80 (0.50–1.28)	80.6	0.006
Smoking
Yes	3	0.76 (0.53–1.10)	57.3	0.096
No	1	1.13 (0.95–1.34)	NC	NC
Fruit and vegetable intake
Yes	3	0.80 (0.50–1.28)	80.6	0.006
No	1	1.01 (0.73–1.38)	NC	NC

CI indicates confidence interval; NC, not calculable; P _h, heterogeneity P value; RR, relative risk.