Diets higher in protein reduce stroke risk depending upon the type of protein

blood presureA new study published in the journal of Neurology has revealed that diets high in a certain type of , especially fish, are less likely to be associated with strike, than diets lower in .

“The amount of that led to the reduced risk was moderate — equal to 20 grams per day,” said Xinfeng Liu, MD, PhD, of Nanjing University School of Medicine in Nanjing, . “Additional, larger studies are needed before definitive recommendations can be made, but the evidence is compelling.”

The research participants consisted of 254.489 participants pooled over seven studies who were followed for 14 years. The risk of stroke was dose dependent upon the amount of consumed. Generally the participants with the highest a mount of in their diets were 20% less likely to develop a troke than those people with the lowest amount of . Every additional 20 grams per day of that people decreased the stroke risk by 26%.

“If everyone’s 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,” said Liu.

The lowered stroke risk was not based on of red meat, which has been associated with increased stroke risk. “These results indicate that stroke risk may be reduced by replacing red meat with other sources, such as fish,” Liu said.

The researchers attribute their results to the lowering of blood pressure which has a stronger association with animal than vegetable .


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