Consuming more protein may prevent stroke

Consuming more protein may prevent stroke


Meat lovers rejoice! A new analysis recently suggested that protein-rich diets may reduce a person’s risk of stroke.

Now before you whip into the nearest drive-through restaurant for a burger, remember to focus on lean proteins such as chicken and fish as your main sources. The analysis looked at the results of seven studies that involved more than 250,000 participants. Two of the studies took place in Japan, and another was conducted in Sweden. In those parts of the world, people tend to eat more fish than red meat. Fish has previously been linked to reduced stroke risk, while red meat tends to increase the chances of suffering a stroke.

According to a study from China, participants with the highest amount of animal protein in their diets were 20 percent less likely to suffer from a stroke, as compared to those who ate little to no protein.

Also, animal protein supplies more than twice the benefit against stroke than vegetable protein. Animal protein reduced stroke risk by about 29 percent, while vegetable protein lowered the risk about 12 percent. However, vegetable proteins are lower in saturated fat, and too many saturated fats cause other health problems. That’s why having a balanced diet is so important.

One researcher stated that if everyone consumed about 20 grams of protein per day, it would translate to more than 1.4 million fewer deaths from stroke annually worldwide, as well as a decreased level of disability from stroke.

Doctors aren’t certain why protein decreases stroke risk, but it appears to protect against the hardening of arteries, high blood pressure and diabetes. All of these conditions are risk factors for stroke.

While a well-rounded diet and healthy lifestyle is the best stroke prevention, lean animal protein from sources such as fish may be a key to a safer, improved life.

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