Eating more plant protein can reduce the risk of cardiovascular disease by 12%!
In a new study published in the British Medical Journal this year, the team analyzed 715,128 participants over 32 years and found that those who ate plant protein had an 8% lower overall mortality rate than those who ate animal protein, and Cardiovascular disease mortality can be reduced by 12%.
With these results, the researchers speculate:
“Plant protein improves blood pressure, cholesterol and blood sugar levels, which may help reduce the risk of diseases such as heart disease and diabetes, and therefore help reduce the risk of mortality.”
Excessive intake of animal protein was previously thought to be linked to the risk of cardiovascular disease and certain cancers, possibly due to the high levels of methionine in animal protein, the researchers said: “These findings support the diets now offered The suggestion is to increase the amount of vegetable protein the average person consumes every day.”
There are three types of common plant proteins:
- Cereal nuts: peanuts, sunflower seeds, quinoa
- Legumes: soybeans, chickpeas, edamame
- Vegetables: cauliflower, asparagus, spinach