We all know that people who prefer meat have a significantly higher risk of cardiovascular disease than those who eat a vegetarian diet. However, vegans can also go to the other extreme. According to an article in the Taiwanese journal Health, a study showed that vegetarians had a 2.3 times higher risk of stroke and a 1.26 times higher risk of cancer compared to people on a normal diet. The study, which analyzed data from more than 400,000 cases, found that vegetarians tend to have low cholesterol, with about 23% of them having excessively low cholesterol. People who have been vegetarian for a long time, have a body mass index (BMI) of 18 or less and are physically inactive are at high risk for brain hemorrhage. Compared to high cholesterol, low cholesterol is an easily overlooked risk factor for stroke. Cholesterol is not only involved in the synthesis of hormones in the body, but is also a raw material for cell membranes, which is an essential substance in the body. Too much cholesterol can easily lead to cerebral infarction, while too little can lead to cerebral hemorrhage. His clinical observation also shows that the cholesterol of patients with cerebral hemorrhage is 20-30% lower than that of patients with cerebral ischemia. However, there are other factors that can cause low cholesterol, such as uneven nutrition, poor absorption, alcohol consumption, poor liver function, anemia, hyperthyroidism or malignant tumors. The recipes of excessive vegetarians are generally deficient in key nutrients, including iron, zinc, vitamin B12 and omega-3 fatty acids, which can cause low cholesterol. Therefore, vegans should increase the amount of omega-3 fatty acids and vitamin B12 in their diet to curb these risks. Among them, omega-3 fatty acids can be obtained from deep-sea fish and nuts, and good sources of vitamin B12 include seafood, eggs and fortified milk. Dietary supplements can also help supplement these nutrients.