Protein and Stroke Risk Reduction

Protein and Stroke Risk Reduction

A relationship has been established between protein in the diet and the risk of stroke. Stroke occurs in around 795,000 Americans every year and causes approximately 137,000 deaths. New research published in the June 11, 2014, online issue of Neurology suggests a diet higher in protein may reduce stroke risk.

The importance and significance of protein in the human diet, such as that provided by Organic Super Protein, has always been underestimated. Recent findings touting protein’s role in weight loss and age related muscle loss are but a few newly recognized benefits that are gaining traction in the health world. There is more. People with diets higher in protein may be less likely to have a stroke than those with diets lower in protein. Seven prospective studies involving 254,489 participants found that after adjusting for various stroke risks such as smoking, high cholesterol and for other nutrients consumed, those who had the highest consumption of protein had a 20 percent decreased risk for stroke. This decrease was in contrast to the higher stroke risk of those with the lowest protein intake. Specifically, for every additional 20 grams per day of protein that people ate, their risk of stroke decreased by 26 percent.

“Moderate dietary protein intake may lower the risk of stroke,” said senior author, Dr. Xinfeng Liu, a neurologist at the Nanjing University School of Medicine in China. “If everyone’s protein intake were at this level, (20 gram per day increase), that would translate to more than 1.4 million fewer deaths from stroke each year worldwide, plus a decreased level of disability from stroke,” said Liu. Protein has the effect of lowering blood pressure, which may play a role in reducing stroke risk.

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