An analysis of seven studies identified another dietary factor that may help reduce the risk of stroke. Chinese epidemiologists reviewed the studies, each of which followed the participants for at least 10 years and used periodic diet questionnaires. Four studies included American subjects, two were done in Japan and one in Sweden. A total of 255,000 people were included.
What the analysis showed was that diets richer in protein were associated with a 20% lower risk of stroke. The authors caution that the protein-rich diets also contained more potassium, magnesium and dietary fiber, so protein might not be the only or even the primary protective factor.
A previous analysis indicated recently that vegetarian diets are associated with lower blood pressure, and lower blood pressure is usually considered to protect against stroke.
[Neurology, online, June 11, 2014]
The People’s Pharmacy perspective is slightly puzzled, since previous dietary studies have revealed the value of a high-vegetable diet for keeping blood pressure under control. This research suggests that animal protein was associated even more strongly than overall protein with a reduced risk of stroke. In this study, though, the greater levels of protein intake would normally be classified as moderate rather than truly high. Perhaps the best perspective is the old adage: moderation in all things. Perhaps a diet relatively high in vegetable protein that also includes some animal protein would be most beneficial for the brain. For more information on the evidence-based diets for good health (Mediterranean, DASH, low-carb), you may want to consult our book, The People’s Pharmacy Quick & Handy Home Remedies.
