Yet more reason not to vegan

An article at The Conversation talks about a recent UK study indicating that vegetarian/vegan diets are associated with a higher risk of stroke (but a lower risk of heart disease.)

The article seems very reasonable, and it notes that some researchers think a lack of vitamin B12 might be behind this:

They cite a number of Japanese studies which have shown links between a very low intake of animal products and an increased risk of stroke.

One nutrient they mention is vitamin B12, as it’s found only in animal products (meat, fish, dairy products and eggs). Vegan sources are limited, though some mushroom varieties and fermented beans may contain vitamin B12.

Vitamin B12 deficiency can lead to anaemia and neurological issues, including numbness and tingling, and cognitive difficulties.

The authors suggest a lack of vitamin B12 may be linked to the increased risk of stroke among the vegetarian group. This deficiency could be present in vegetarians, and even more pronounced in vegans.

But this is largely speculative, and any associations between a low intake of animal products and an increased risk of stroke remain to be founded in a strong body of evidence.