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Increased Protein Intake – But Not From Red Meat – Linked To Lower Stroke Risk

June 11, 2014: 12:00 AM EST
A Chinese study that analyzed data from previous research finds that a diet moderately high in protein – a minimum of 20 grams a day, especially from fish – tends to protect people from stroke. The researchers looked at seven studies with more than 254,000 participants who were followed for an average of 14 years. Those with the highest amount of protein in their diet were 20 percent less likely to experience a stroke than those with the lowest amount. For every additional 20 grams of protein, the risk dropped 26 percent. The researchers said the findings do not support an increased intake of red meat, however. "Stroke risk may be reduced by replacing red meat with other protein sources, such as fish," the authors said.
Zhizhong Zhang et al., "Quantitative analysis of dietary protein intake and stroke risk. ", Neurology, June 11, 2014, © American Academy of Neurology
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