MEDICAL NEWS | PHYSICIAN’S FIRST WATCH
June 12, 2014

By Kelly Young

Edited by Susan Sadoughi, MD, and Lorenzo Di Francesco, MD, FACP, FHM

Higher protein intake is associated with reduced stroke risk, according to a meta-analysis in Neurology.

Researchers assessed the results of seven prospective cohort studies in roughly 250,000 participants. During a median follow-up of 14 years, participants with the highest self-reported protein intake had a 20% reduced risk for stroke after multivariable adjustment, compared with those with the lowest intake. For every additional 20 grams of protein consumed daily, there was a 26% reduction in stroke risk. Animal protein appeared to confer greater protection than vegetable protein.

The researchers note that in three of the studies, fish was a major source of protein, indicating that “stroke risk may be reduced by replacing red meat with other protein sources such as fish.”

Editorialists conclude: “It seems that evidence tilts toward the Cretan Mediterranean diet, although the amount of protein is yet to be determined. In other words, eating vegetables, fruits, and protein every day will help to keep stroke away!”