Poultry meat plays part in reducing stroke risk

Choosing to eat poultry and other proteins, such as fish or nuts, can lower the risk of a stroke, while frequently eating red meat appears to increase the risk of stroke significantly, according to a study by researchers at the Harvard School of Public Health and Cleveland Clinic.
The study, published in Stroke in December 2011, found that people who ate the most chicken or turkey each day had a 13 percent reduced stroke risk compared to those who ate about one daily serving of red meat. In addition, men who ate more than two red meat servings daily had a 28 percent higher stroke risk than those who ate about one-third of a serving each day. “The main message from this paper is that the type of protein or the protein package is really important for the risk of stroke,” said co-author Frank Hu, professor of nutrition and epidemiology at Harvard School of Public Health.