Dust off the Atkins diet book from a decade ago because protein may be coming back in style. According to a report published this week in the journal Neurology, people who consumed the most animal protein, particularly protein from lean animal sources like fish, experienced 20 percent fewer strokes than those who ate little or no animal protein.

Xinfeng Liu and colleagues at the Nanjing University School of Medicine in Nanjing, China, conducted what is called a “meta-analysis” of seven previously published prospective cohort studies of a cumulative total of 254,489 participants for which dietary protein intake information and whether they suffered one or more strokes were available. The researchers found that for every 20 grams of daily protein consumed, risk of stroke dropped by 26 percent.

“If everyone’s protein intake were at this level, that would translate to more than 1.4 million fewer deaths from stroke each year worldwide, plus a decreased level of disability from stroke,” Liu said in a news release from the American Academy of Neurology.

Animal protein was found to be far superior in reducing stroke risk compared with vegetable protein. The 29 percent risk reduction from lean animal protein consumption was twice that of vegetable protein consumption. Liu stressed that their findings do not support a turn toward higher consumption of red meat, however. Fish protein is the key, as evidenced by two of the considered studies that were conducted with Japanese subjects who ate far less red meat than westerners tend to eat.

“These results indicate that stroke risk may be reduced by replacing red meat with other protein sources, such as fish,” Liu said.

Other experts confirmed that the results should be interpreted with caution.

“I don’t think this study means to the public you should run out and start eating burgers and red meat,” said Dr. Ralph Sacco, chair of neurology at the University of Miami’s Miller School of Medicine. “Focusing on lean protein consumption and/or even vegetable protein is important.”

Why high protein consumption is associated with lower risk of stroke is not yet clear. Dietary protein may protect against high blood pressure, diabetes, and hardening of arteries, according to Sacco. These conditions are all risk factors for stroke.

The reason the Chinese researchers found a lower risk with animal compared with vegetable dietary protein is also a matter of speculation. Animal proteins contain all of the amino acids necessary for human health, whereas vegetable sources do not.