Dietary protein sources and the risk of stroke in men and women.
OBJECTIVE
Few dietary protein sources have been studied prospectively in relation to stroke. We examined the relation between foods that are major protein sources and risk of stroke.


METHODS
We prospectively followed 84 010 women aged 30 to 55 years at baseline and 43 150 men aged 40 to 75 years at baseline without diagnosed cancer, diabetes, or cardiovascular disease. Diet was assessed repeatedly by a standardized and validated questionnaire. We examined the association between protein sources and incidence of stroke using a proportional hazard model adjusted for stroke risk factors.


RESULTS
During 26 and 22 years of follow-up in women and men, respectively, we documented 2633 and 1397 strokes, respectively. In multivariable analyses, higher intake of red meat was associated with an elevated risk of stroke, whereas a higher intake of poultry was associated with a lower risk. In models estimating the effects of exchanging different protein sources, compared with 1 serving/day of red meat, 1 serving/day of poultry was associated with a 27% (95% CI, 12%-39%) lower risk of stroke, nuts with a 17% (95% CI. 4%-27%) lower risk, fish with a 17% (95% CI, 0%-30%) lower risk, low-fat dairy with an 11% (95% CI, 5%-17%) lower risk, and whole-fat dairy with a 10% (95% CI, 4%-16%) lower risk. We did not see significant associations with exchanging legumes or eggs for red meat.


CONCLUSIONS
These data suggest that stroke risk may be reduced by replacing red meat with other dietary sources of protein.
Wellness Institute of the Cleveland Clinic, 1950 Richmond Road/TR2-203, Lyndhurst, OH 44124, USA. bernsta2@ccf.org
Adam M
AM
Bernstein
An
A
Pan
Kathryn M
KM
Rexrode
Meir
M
Stampfer
Frank B
FB
Hu
Dariush
D
Mozaffarian
Walter C
WC
Willett
D000328:Adult; D000818:Animals; D002545:Brain Ischemia / Q000453:epidemiology; D002417:Cattle; D002543:Cerebral Hemorrhage / Q000453:epidemiology; D015331:Cohort Studies; D003611:Dairy Products; D003627:Data Interpretation, Statistical; D004032:Diet; D004041:Dietary Fats / Q000009:adverse effects; D004044:Dietary Proteins / Q000009:adverse effects*; D004435:Eating; D004531:Eggs; D007887:Fabaceae; D005260:Female; D005399:Fishes; D005511:Food Handling; D006801:Humans; D008297:Male; D008460:Meat / Q000009:adverse effects; D008875:Middle Aged; D009754:Nuts; D011446:Prospective Studies; D012306:Risk; D012727:Sex Characteristics; D012907:Smoking / Q000009:adverse effects; D020521:Stroke / Q000453:epidemiology*; D013552:Swine; D014481:United States / Q000453:epidemiology
D004041:Dietary Fats; D004044:Dietary Proteins