Substituting healthy plant-based proteins for red meat was found to lower risk for heart disease, say two new studies.
Two studies released this week found that ditching red meat for healthy plant-based proteins can reduce a person’s risk of getting a stroke, heart attack, and other heart diseases.
“Previous findings from randomized controlled trials evaluating the effects of red meat on cardiovascular disease risk factors have been inconsistent,” Marta Guasch-Ferre, a researcher at Harvard University and lead author of the study, said in a statement.
“But our new study, which makes specific comparisons between diets high in red meat versus diets high in other types of foods, show that substituting red meat with high-quality protein sources lead to more favorable changes in cardiovascular risk factors.”
The results of the study, which were compared to the results of people who eat less than 100 milligrams of red meat per day, support the results of another study published in the American Journal of Clinical Nutrition.
The study revealed that men who eat more than 200 milligrams of red meat a day have a 23% higher risk of death compared to those who do not.
Recently, a 56-year-old man displayed the benefits of a plant-based diet as he told his story of dodging bypass surgery and improving his health by adopting a whole foods, plant-based diet.
This February, leading doctors also launched a plant-based diet challenge for Heart Month to spread awareness of heart disease.