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A study of data from 36 trials suggests that eating plant-based proteins, such as nuts, instead of red meat may help reduce cardiovascular disease risk. The researchers analyzed data from 36 randomized controlled trials, which included a total of 1,803 participants.
The team looked at blood pressure and blood concentrations of cholesterol, triglycerides, and lipoproteins in people who ate diets with red meat. They then compared these values with those of people who ate more of other foods, such as chicken, fish, carbohydrates, legumes, soy, or nuts.
“Previous findings from randomized controlled trials evaluating the effects of red meat on cardiovascular disease risk factors have been inconsistent,” says Marta Guasch-Ferré, lead author of the study and research scientist in the Department of Nutrition at the Harvard T.H. Chan School of Public Health.
“But, our new study, which makes specific comparisons between diets high in red meat versus diets high in other types of foods, shows that substituting red meat with high-quality protein sources lead to more favorable changes in cardiovascular risk factors.”
The findings showed that there were no significant differences in total cholesterol, lipoproteins, or blood pressure between those who ate red meat and those who ate more of other types of food. However, diets high in red meat did cause an increase in triglyceride concentrations. Conversely, diets rich in high-quality plant protein lowered the levels of bad cholesterol.
“Asking ‘Is red meat good or bad?’ is useless,” says Meir Stampfer, senior author of the study and professor of epidemiology and nutrition at Harvard T.H. Chan. “It has to be ‘Compared to what?
Following healthful vegetarian and Mediterranean-style diets that provide plenty of high-quality plant protein because they offer excellent health benefits and promote environmental sustainability.