Amino Acids and Stroke: How Your Diet May Influence Risk
Emerging evidence suggests that the types of amino acids consumed in our diet could influence the risk of different stroke subtypes. Amino acids, the building blocks of proteins, are categorized into various types, including branched-chain amino acids (BCAAs) like leucine, isoleucine, and valine. These BCAAs are abundant in foods such as red meat, dairy products, and eggs. While essential for muscle growth and energy production, excessive intake of BCAAs has been associated with metabolic disturbances.
In a comprehensive analysis of data from three large prospective cohort studies, researchers observed that higher dietary intake of BCAAs was linked to an increased risk of certain stroke subtypes, particularly ischemic strokes, which occur due to blood clots obstructing blood flow to the brain. Conversely, higher intake of other amino acids, such as glutamic acid found in plant-based proteins, appeared to have a protective effect against stroke. These findings highlight the complex relationship between specific amino acids in our diet and cerebrovascular health.
Understanding the nuanced effects of different amino acids on stroke risk underscores the importance of dietary balance. Incorporating a variety of protein sources, particularly plant-based options rich in beneficial amino acids, may contribute to a lower risk of stroke. As research continues to unravel the intricate connections between diet and health, these insights offer valuable guidance for nutritional choices aimed at promoting long-term well-being.
Article Information
Dietary amino acids and risk of stroke subtypes: Results from 3 large prospective cohort studies
Published in the Journal of Nutrition. By Tammy Y N Tong et al.
Abstract
Background: Differences in dietary protein have been associated with stroke risk, with possible heterogeneity in associations by stroke type or food sources of protein.
Objectives: We examined the associations of individual dietary amino acids, as the constituents of dietary protein, with risks of ischemic, hemorrhagic, and total stroke.
Methods: We analyzed data from 73,830 females in the Nurses' Health Study (1984-2012), 92,333 females in the Nurses' Health Study II (1991-2013), and 43,268 males in the Health Professionals Follow-Up Study (1986-2016). Dietary intakes of 22 (20 standard and 2 nonstandard) amino acids were assessed using validated food frequency questionnaires, administered typically every 4 y. Multivariable-adjusted Cox regression models were used to estimate hazard ratios (HRs) and 95% confidence intervals (CIs) of ischemic, hemorrhagic, and total stroke in relation to the energy-adjusted intakes of individual amino acids.
Results: During a mean follow-up of 23.7 y, 3058 ischemic, 872 hemorrhagic, and 5997 total stroke cases were documented. After correction for multiple testing, lower risks of ischemic stroke were observed with higher intakes of glutamine (HR per 1 standard deviation higher: 0.94, 95% CI: 0.90, 0.98, P = 0.004) and proline (0.94, 0.90, 0.98, P = 0.005). The associations remained directionally consistent across sensitivity analyses but attenuated upon mutual adjustment. All other amino acids, including branched-chain amino acids, were not significantly associated with ischemic stroke. For hemorrhagic stroke, no significant associations were observed for any of the amino acids. For total stroke, inverse associations were also observed for both glutamine (0.94, 0.91-0.97, P < 0.001) and proline (0.96, 0.93-0.99, P = 0.004). In terms of dietary sources, glutamine was most strongly correlated with plant protein and whole grains, whereas proline was most strongly correlated with dairy protein and dairy products.
Conclusions: Higher intakes of glutamine and proline were associated with lower risks of ischemic and total stroke.
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