Food and Behaviour Research

Donate Log In

01 July 2014 - Nutrition & Healing - Omega-3 fatty acids could reduce stroke risk

Dr Jonathan V. Wright
What’s the deal with protein and less stroke risk?

Researchers looked at seven studies and tracked 14 years of follow up medical records for hundreds of thousands of participants. 

The standout connection was between protein and stroke. Those with the highest protein intake were significantly less likely to have a stroke, compared to those who ate the least amount of protein. But there was a catch. Protein from red meat didn’t seem to be a factor. Researchers zeroed in on fish as the better protein source for stroke prevention.

That’s when the light bulb went on. Fish? I think we’re actually talking about omega-3 fatty acids.