A recent study from Neurology found that increasing protein in your diet may help cut stroke risk. The study found that people who consume more protein have a decreased risk for stroke as compared to people who have low protein intake.
After adjusting for other kinds of risk and dietary factors, scientists from Nanjing University School of Medicine in China evaluated data from 7 studies involving more than a quarter of a million people. They found that for every increase of 20 grams of protein per day, a person’s risk for stroke was decreased by about 25%.
But what kind of protein? In this study, the source of protein was either chicken, fish, or beans. The researchers did not include red meat in the study, because it has previously been shown to increase stroke risk.
We previously reported on research that found that adding fiber to the diet can cut stroke risk as well. Many foods, like lentils, beans, and nuts, are sources of both fiber and protein, so they may be ideal foods to add to your diet if you’re concerned about stroke and want to cut stroke risk.
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