Numerous published studies report that a diet abundant in colorful fruits and vegetables may lower stroke risk. Xinfeng Liu, from Nanjing University School of Medicine (China), and colleagues completed a meta-analysis of 7studies with a total of 254,489 participants who were followed for an average of 14 years. The data revealed that the participants with the highest amount of protein in their diets were 20% less likely to develop a stroke, as compared to those with the lowest amount of protein in their diets. For every additional 20 grams per day of protein consumed, the risk of stroke decreased by 26%. The team advises, however, the protein of-choice is fish, and that red meat consumption should be limited, in accordance with other published studies associating it with increased stroke risk. The study authors conclude that: “These findings suggest that moderate dietary protein intake may lower the risk of stroke.”
Smart Dietary Choices to Avoid Stroke
People with diets higher in protein, especially from fish, may be less likely to have a stroke.
Zhizhong Zhang, Gelin Xu, Fang Yang, Wusheng Zhu, Xinfeng Liu. “Quantitative analysis of dietary protein intake and stroke risk.” Neurology, June 11, 2014.
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