Higher-protein diets may reduce risk of stroke

It seems that protein can do no wrong at the moment. Study after study is uncovering the benefits of protein in the diet.

A recent study from China has found that diets higher in protein - particularly from fish - may reduce the incidence of stroke. The study, a meta-analysis published in the journal Neurology, examined seven studies with a total of 254,489 participants who were followed for an average of 14 years.

“The amount of protein that led to the reduced risk was moderate - equal to 20 grams per day,” said study author Dr Xinfeng Liu from Nanjing University School of Medicine.

The meta-analysis revealed that the participants with the highest amount of protein in their diets were 20% less likely to experience a stroke than those with the lowest amounts of protein in their diets. What’s more, for every additional 20 grams of protein per day that the participants ate, their risk of stroke decreased by 26%.

“If everyone’s protein intake was at this level, that would translate to more than 1.4 million fewer deaths from stroke each year worldwide, plus a decreased level of disability from stroke,” said Dr Liu.

Interestingly, the analysis did not support an increased consumption of red meat, which is actually associated with increased stroke risk. Two of the seven studies were conducted in Japan, where people eat less red meat and more fish than in Western countries. However, the reduced risk of stroke was more strongly correlated with animal protein than vegetable protein.

“These results indicate that stroke risk may be reduced by replacing red meat with other protein sources, such as fish,” said Liu.

Protein lowers blood pressure, which Liu says may play a role in reducing the risk of stroke.

Neurology is the medical journal of the American Academy of Neurology.