A new study suggests that a diet high in proteins could help people reduce stroke risk.
The study - conducted by researchers at the University School of Medicine in Nanjing, China - found that people who ate high levels of protein, especially fish, were less likely to suffer from stroke than people with low protein intake.
Stroke is when the brain doesn't get enough blood. The condition is also called a "brain attack." Stroke is the leading cause of death in the U.S.
"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."
Note that the researchers don't encourage consumption of red meat such as pork and beef. Related research has shown that protein from fish and legumes is good for health while red meat ups risk of cancer and premature death.
The scientists conducted a meta-analysis of the research that looked into the relationship between protein intake and stroke. Overall, the team analyzed data from 254,489 participants.
Researchers found that people who ate more protein had a 20 percent lower risk of suffering from stroke than people who had lower levels of protein intake. The relationship remained even after researchers accounted for other factors such as smoking and high cholesterol.
In fact, increasing protein intake was linked to even lower stroke risk. The team found that for every 20 grams per day, the stroke risk dropped by 26 percent.
"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 in a news release.
National Natural Science Foundation of China and the Natural Science Foundation of Jinling Hospital in Nanjing, China supported the study and it is published in the journal Neurology.