Protein, Especially Fish, Linked to Reduced Stroke

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Protein, Especially Fish, Linked to Reduced Stroke

Intake of protein, especially fish, is associated with a decreased risk for stroke, results of a new meta-analysis show.

“Our findings suggest that moderate dietary protein intake may lower the risk of stroke,” study author Xinfeng Liu, MD, PhD, professor and chairman, Department of Neurology, Jinling Hospital, Nanjing University School of Medicine, Jiangsu Province, China, told Medscape Medical News.

The primary protein driver was fish intake, while animal protein appeared to be associated with increased risk. “These results indicated that stroke risk may be reduced by replacing red meat with other protein sources such as fish,” write the authors.

SOURCE June 11 in Neurology.

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