Consuming foods that are rich in protein could dramatically lessen the chances of developing a stroke.
This is according to a 14-year study that analysed more than 250,000 individuals' eating habits.
It transpired consuming 20g of protein each day, which is equivalent to a chicken breast or salmon fillet, could reduce the likelihood of a stroke by 20 per cent. For every additional 20g eaten, the risk reduced by another 26 per cent.
Study author Dr Xinfeng Liu, from Nanjing University School of Medicine in China, said the implications of this could be huge.
"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," he remarked.
He added that the risk of stroke could also be lowered by cutting out red meat and replacing it with alternative sources of protein, such as fish.
While he did concede that additional research was required to further consolidate these findings, Dr Liu insisted this evidence was "compelling".
The full findings of this research can be viewed in the journal Neurology.
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