High-protein diet ‘linked to lower stroke risk’

12 June 2014

People who follow a diet high in protein may have a lower risk of stroke compared to those with diets containing lower levels, according to a study published in the online journal Neurology.

Dr Xinfeng Liu, lead author, said the levels needed to reduce the risk were moderate, equating to just an additional 20 grammes per day.

To reach this conclusion, the research team conducted a meta-analysis of seven studies, involving 254,489 participants, that examined the relationship between protein and the likelihood of experiencing a stroke.

Patients with the highest amount of protein in their diets were 20 per cent less likely to suffer a stroke, compared to to the those with the lowest levels. Furthermore, for every additional 20 grammes consumed, the risk of stroke decreased by 26 per cent.

Dr Liu said: "If everyone's protein intake were 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.”

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

Posted by Philip Briggs


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