Plant-Based Protein Lowers Risk for Cardiovascular Disease

Swapping animal-based protein sources for plant-based protein sources lowers the risk for cardiovascular disease, according to a meta-analysis published in the International Journal of Epidemiology. Researchers compared intake of animal-based protein and plant-based protein with cardiovascular disease incidence rates and mortality in six cohort studies. Replacing protein from eggs, processed meat, poultry, and other animal-based sources with nuts, legumes, and whole grains lowered the risk for heart disease and death by up to 54%. Those who substituted a greater amount of animal-based protein for plant-based sources saw more substantial risk reductions.