Home | Clinical Protein cuts stroke risk Written by: Independent Nurse | Published: 21 July 2014 Neurology (2014) doi: 10.1212/WNL.0000000000000551 Evidence has accumulated over the last 20 years that dietary protein lowers stroke risk, in part at least by reducing blood pressure. A new meta-analysis confirms that eating 'moderate' amounts of protein, especially from fish, may lower stroke risk. Six of the seven studies suggested that protein decreased stroke risk, whicPlease login or register to read the rest of the article and to have access to downloads and comments. What do you think? Leave a comment below or tweet your views to @IndyNurseMag This material is protected by MA Healthcare Ltd copyright. See Terms and Conditions.