A new or recurrent stroke occurs in around 795,000 Americans every year and causes approximately 137,000 deaths. But new research published in the journal Neurology suggests a diet higher in protein may reduce stroke risk.
It is well known that a poor diet is a major risk factor for stroke. Foods high in fat can lead to a build up of fatty plaques in the arteries that can cause atherosclerosis, while overweight and obesity can lead to high blood pressure and diabetes.
But according to the researchers of this latest study, including Dr. Xinfeng Liu of Nanjing University School of Medicine in China, past research has indicated that dietary protein may reduce stroke risk by lowering blood pressure.
However, the team notes that many of these studies remain inconclusive.
With this in mind, they set out to evaluate the link between dietary protein intake and stroke risk by conducting a meta-analysis of all available research in the field.
20% reduced stroke risk for subjects with highest dietary protein levels
The analysis included seven studies involving a total of 254,489 participants. All subjects were followed for an average of 14 years.
"According to the result of our meta-analysis, a 20 g/d increment in protein intake was associated with a reduction in the risk of stroke of 26%. This risk reduction would be translated into a reduction of 1,482,000 stroke deaths every year worldwide and is expected to produce overall health benefits by decreasing the level of disability."
Written by Honor Whiteman
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