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It was just a few months ago that experts were declaring the end of meat. Earlier this year, consultancy firm AT Kearney predicted that by , animal products will have become so socially and environmentally unacceptable that most “meat” eaten across the globe will come in the form of plant-based or lab-grown substitutes. The anti-meat movement has certainly gained momentum in recent years, with vegetarians and vegans set to make up one quarter of the UK population by , according to analysis by Sainsbury’s. But a major study released this week just might put the brakes on the rapidly accelerating plant-based trend. According to Oxford University research, published in the British Medical Journal, vegetarians and vegans have a 20 per cent higher risk of stroke than those who regularly tuck into a plate of bacon and sausages. The authors of the study, which tracked almost 50, Britons for 18 years, said this might be because vegies did not have enough cholesterol in their blood. The finding flies in the face of much conventional wisdom, which says that vegetarianism is a healthy alternative to a carnivorous lifestyle. We are forever being hectored about the need – apparently for health and environmental reasons – to cut back on red meat altogether.