High protein diets may protect against stroke, especially if they contain a lot of fish.

Just one 20g serving of protein a day can slash the risk of a stroke by 20 per cent – and fish is particularly beneficial, say scientists

Chinese scientists have found that eating as little as one chicken breast or salmon fillet every day – each around 20g – can reduce the risk of stroke by 20 per cent.

And for every extra 20g of protein eaten per day, stroke risk reduced by around 26 per cent.

One explanation for the effect may be that protein lowers blood pressure, said Dr Xinfeng Liu, from Nanjing University School of Medicine.

Fish contains omega-3 fatty acids and some other nutritional elements including protein that may protect against stroke.

But the findings, published in the journal Neurology, did not support increased consumption of red meat, which has been associated with greater stroke risk.

‘These results indicate that stroke risk may be reduced by replacing red meat with other protein sources, such as fish,’ Dr Liu said.

But animal protein appeared to be more protective than vegetable protein.

Researchers analysed the findings of seven diet studies involving a total of 254,489 people whose progress was monitored for an average of 14 years.

For every additional 20g of protein eaten – such as a chicken breast – stoke risk is reduced by 26 per cent

Those who ate the most protein were 20 per cent less likely to suffer a stroke than those consuming the lowest levels.

Dr Lui added: The amount of protein that led to the reduced risk was moderate – equal to 20 grammes per day.

‘An estimated 1.4 million stroke deaths could be prevented worldwide each year by higher protein consumption.’

Additional, larger studies are needed before definitive recommendations can be made, but the evidence is compelling.’

Written by Anna Hodgekiss and published at The Daily Mail, June 12, 2014.

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