Plant-Based Protein Reduces Heart Disease Mortality
A comprehensive study confirms the benefits of plant-based protein for heart health compared to red meat.
Translated by Qiyas from الراي — Original source
The report, which analyzed 70 studies involving more than 3 million people, found that replacing one daily serving of red meat with plant-based protein reduces the risk of death from cardiovascular disease by 25 percent and lowers LDL cholesterol by an average of 15 milligrams per deciliter. Dr. Andrew Freeman, chair of the nutrition committee at the American College of Cardiology, stated that the evidence is now conclusive: diets rich in plant-based protein improve blood pressure and reduce inflammation.
The statement noted that processed meat alternatives (such as ready-made plant-based burgers) are not necessarily healthy due to their sodium and saturated fat content, urging a focus on whole sources like lentils and chickpeas. Freeman warned that animal protein from poultry and fish is better than red meat, but does not outperform plant-based protein.
The report was welcomed by the American Heart Association, but the National Cattlemen’s Beef Association described it as “extreme” and dismissive of the benefits of complete animal protein. The association recommended gradually incorporating plant-based protein, starting with “one plant-based day a week,” to improve heart health.
