Higher Intake of Dietary Protein Linked to Reduced Risk of Stroke

New research presents an effective strategy to lower the risk of stroke by adhering to a diet rich in protein.

Stroke is the fourth leading cause of death among Americans and is also a major cause of disability.  On an average, every 4 minutes one American dies from stroke. Every year nearly 800,000 people in the United States have stroke.  This condition starts as a sudden feeling of numbness or weakness in the body and occurs when the supply of blood to the brain is blocked.

The new study, led by researchers at the University School of Medicine in Nanjing, China, represents an effective strategy to ward off the risk of stroke. They highlight a strong association between protein, especially from fish, and a reduced risk of stroke. They found that the risk of stroke could be lowered by almost 26 percent by consuming 20 grams of protein per day.

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

In this meta-analysis the researchers included seven studies that focused on the association between protein in diet and the risk of stroke.  The studies had around 254,489 participants who were followed for an average of 14 years.

They noticed that participants whose diet included highest amount of protein had a 20 percent lower risk of developing stroke compared to those with lowest amount of protein in their diet.  The risk of stroke further dropped by 26 percent with an additional 20 grams per day of protein consumed.

"If everyone's protein 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 study, however, does not support an increased intake of red meat that has earlier been linked to elevated risk of stroke.

"These results indicate that stroke risk may be reduced by replacing red meat with other protein sources, such as fish," Liu said.

The reduced risk of stroke was more effective with intake of animal protein than vegetable protein. This dietary protein has the potential to lower blood pressure that plays a key role in lowering stroke risk.

The finding was documented in the journal Neurology.