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The subsistence allowance rich in protein seem to reduce the risk of cerebrovascular accident (ACV) of a person, especially if it is lean animal protein, such as fish , suggests a recent analysis.
People with the highest amounts of animal protein in their diets were 20 percent less likely to suffer from ACV , compared to those who ate little to no protein, said study author Xinfeng Liu, of the Nanjing University School of Medicine in Nanjing, China .
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For every 20 additional grams per day of protein that people ate, their risk of ACV it was reduced by 26%, the researchers found.
"If everyone's intake was at that level, this would translate into more than 1.4 million fewer deaths per ACV every year throughout the world, in addition to a reduction in the level of disability by the ACV, "Liu said in a press release from the American Academy of Neurology.
The researchers concluded that animal protein offers more than double the protective benefit against cerebrovascular accident that protein from plant sources.
But ACV experts cautioned that the study's findings should not be taken too literally. Many animal sources of protein also contain high levels of saturated fats that can increase the risk of stroke.
"I do not think this study means that the public should run out to eat hamburgers and red meat," said doctor Ralph Sacco, professor of neurology at the Miller School of Medicine at the University of Miami. "Focusing on the consumption of lean protein and / or even vegetable protein is important."
Liu noted that two of the seven studies were conducted in Japan, and the third was in Sweden, where people tend to eat more fish than red meat. Fish has already been linked to a reduction in the risk of stroke, while it has been shown that consumption of red meat increases the likelihood of having a stroke.
Doctors are not sure exactly why the protein reduces the risk of stroke. The nutrient seems to help protect against hardening of the arteries, hypertension and diabetes, which are risk factors for stroke, Sacco said.
The results, which appear in the magazine Neurology , they took into account other factors that could affect the risk of stroke, such as smoking and high cholesterol, the study authors said.
The researchers found in their analysis that animal protein reduced the risk of stroke by 29%, while vegetable protein reduced the risk by about 12%. But the study only found an association between protein intake and risk of ACV , because it was not designed to prove causality.
The quality of the protein could help explain this difference, said Dr. Linda Van Horn, a professor of preventive medicine at the Feinberg School of Medicine at Northwestern University and former president of the University of Northwestern. Nutrition Committee of the American Heart Academy (American Heart Association).
Animal proteins are considered "complete" because they contain all the amino acids that humans need, while most vegetable sources of protein are incomplete, he explained. Vegetarians often must include a wide variety of plant sources of protein in their diet to ingest all the necessary amino acids.
"You could say that consuming animal protein simply means that you eat a better quality diet because all the amino acids are present," Van Horn said.
But vegetable proteins also have lower amounts of saturated fat. Dr. Arturo Tamayo, assistant professor of neurology at UUniversity of Manitoba in Winnipeg , Canada, said that people will not benefit if they only pay attention to protein intake without taking into account other risk factors of the diet for stroke.
"If we rely exclusively on protein, we are making an error," said Tamayo, who wrote an editorial that accompanied the new analysis. "It is a complex disease that requires the control of multiple risk factors and changes in lifestyle."
It has been shown that saturated fat, salt and sugar increase a person's risk of stroke, he said. People who smoke or drink are also at greater risk.