Lower stroke risk at dinner

Reducing the risk of stroke is as easy as savoring chicken Parmesan or grilled pork chops for dinner, suggest investigators in the journal Neurology. The researchers analyzed previous studies that included more than 15,000 participants and found that folks with high levels of histidine, an amino acid found in protein sources like meat, dairy, eggs and whole grains, had a notably lower risk of ischemic stroke, the most common type of stroke, caused by a blood clot in the brain. The study authors credit histidine with reducing blood pressure and inflammation in the brain, both major risk factors for stroke.