Diets high in protein may help prevent strokes, researchers say today.
The findings back increased consumption of fish – but not of red meat, according to the Chinese researchers.
But they provide some support for the move towards low-carbohydrate diets.
According to the study, published in Neurology, animal protein – from fish – provides more protection than protein from vegetable sources.
The findings come from an analysis of seven major studies of the issue, involving more than 250,000 people. Two of the studies were conducted in Japan, where diets are rich in fish.
The researchers found that risk of stroke decreased by 26% for every extra 20 grams of protein that were eaten daily.
Those with the most protein in the diet were 20% less likely to develop a stroke than those with the least.
Researcher Dr Xinfeng Liu, of Nanjing University School of Medicine, Nanjing, China, said: "The results indicate that stroke risk may be reduced by replacing red meat with other protein sources, such as fish.
"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."
Neurology 12 June 2014
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