A large study found that eating plenty of red meat could up the possibility of having a stroke, while poultry lowers the risk. A diet with high protein is beneficial for health in some ways but on the basis of what type of protein an individual consumes could increase the risk of stroke.
To analyze the effects red meat in frequent eater a team led by Dr. Frank Hu, from the Harvard School of Public Health, collected statistics of two gigantic health surveys, which monitored tens of thousands of males and females from their middle age to elderly years.
Over the period of twenty years about fourteen hundred males and more than twenty-six hundred females had a stroke. In order to analyze what influence different types of dietary protein to have stroke risk, the researchers divided the people on the basis of how much red meat, poultry, fish, dairy and other sources of protein they typically ate each day.
They found that males who consumed more than two servings of red meat each day had twenty-eight percent increased risk of stroke in comparison to males who consumed about a third of a serving of red meat each day. A serving of red meat is equal to four to six ounces of beef or a hamburger patty.
On the other hand females who consumed about two servings of red meat each day had a nineteen percent higher risk of stroke, in comparison to women who consumed fewer than half a serving each day. The team also examined the change in stroke risk that would appear after substituting different forms of protein for one daily serving of red meat.
Substituting one serving a day of poultry lowered stroke risk by –seven percent, a serving of nuts or fish was associated with a seventeen percent drop in risk and a dairy serving dropped the risk by ten percent. The main message from this study is that the type of protein or the protein package is really important for the risk of stroke, explained Dr Hu.
Previously a study escorted by Susanna Larsson from the Karolinska Institute in Stockholm, Sweden, also showed that eating red meat had a connection to stroke risk.