The New York Times reports that a recent study published in the journal Neurology has found that there is a link between the amount of protein in a person’s diet, and their risk of stroke. The study reports that adding more protein to your diet (though not from red meat) may reduce your risk for a stroke. According to the New York Times:
Each increase of 20 grams per day in protein — about the amount in a 3-ounce serving of chicken or fish or a cup of beans — was associated with a 26 percent decrease in risk, a dose-response relationship that further strengthens the association.
The study went on to further explain the correlation between the two, including what sources of protein had the most significant effect:
Some evidence suggested that animal protein was slightly more effective than vegetable protein, although there was not enough data on vegetable consumption to reach a definitive conclusion about the exact difference.
The relationship between the two factors is significant, as the increase in protein consumption caused a rather large decrease in the risk of stroke. Though consumers should consult with their healthcare providers before significantly changing their diets, this data seems to suggest that adding more lean protein to your diet will reduce your risk for a stroke.
Read More- “More Protein in Diet May Lower Stroke Risk” (Nicholas Bakalar, The New York Times)