Eating a high protein diet could significantly reduce a person’s risk of stroke, a study suggested this week. The study’s author, Dr. Xinfeng Liu of the Nanjing University School of Medicine, states that an additional 20 grams of protein a day can decrease the risk of stroke by 20 percent. Each additional 20 grams after the initial reduces the risk of stroke by 26 percent.
Researchers followed 254,489 people for an average of 14 years, monitoring their health and diet. The study indicated that stroke risk could be reduced by replacing red meat with other proteins, specifically animal proteins. The reduced risk of stroke was stronger for animal protein than vegetable protein. The study was published in Neurology.
