Eating a vegetarian diet has been linked with a 22% lower risk of heart disease, but a 20% increased risk of stroke (Tong et al., 2019).

Over a 10-year period, vegetarians had 10 fewer cases of heart disease per 1000 people than meat eaters, but three more cases of stroke.

Reference

Tong, T.Y.N., Appleby, P.N., Bradbury, K.E., Perez-Cornago, A., Travis, R.C., Clarke, R. & Key, T.J. (2019) Risks of ischaemic heart disease and stroke in meat eaters, fish eaters, and vegetarians over 18 years of follow-up: results from the prospective EPIC-Oxford study. BMJ 2019;366:l4897.