STUDY: Protein Is Key to Avoiding Stroke
14-year study pushes chicken, fish
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A recently concluded study has determined that protein might well be the key to drastically reducing your risk of stroke. Just 20 grams per day of chicken or fish can reduce the risk of stroke by up to 20 percent, the research posits.
The study, published in the journal Neurology, monitored the diets and health of 254,489 people over the course of 14 years across multiple countries. “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,” study author Dr. Xinfeng Liu told the Telegraph.
Animal protein in particular, rather than the vegetable variety, was found to lower blood pressure, a primary indicator of stroke risk. However, Liu also suggested that people avoid red meat, as it was associated with increased stroke risk.
Previous studies done in the United States have found that protein can both prevent stroke and help people recover from it. A University of California Irvine study from 2010 found that certain supplemental proteins could help restore brain and limb function in paralyzed rats.