Numerous published studies report that a diet abundant in colorful fruits and vegetables may lower stroke risk. Xinfeng Liu, from Nanjing University School of Medicine (China), and colleagues completed a meta-analysis of 7studies with a total of 254,489 participants who were followed for an average of 14 years. The data revealed that the participants with the highest amount of protein in their diets were 20% less likely to develop a stroke, as compared to those with the lowest amount of protein in their diets. For every additional 20 grams per day of protein consumed, the risk of stroke decreased by 26%. The team advises, however, the protein of-choice is fish, and that red meat consumption should be limited, in accordance with other published studies associating it with increased stroke risk. The study authors conclude that: “These findings suggest that moderate dietary protein intake may lower the risk of stroke.”
