Replacing Red Meat With Plant-Based Proteins Reduces Risk for Heart Disease
Replacing red meat with high-quality plant foods such as beans, nuts, or soy may be associated with a reduced risk of coronary heart disease, according to a study published in the BMJ. Researchers analyzed food frequency questionnaires from participants in the Health Professionals Follow-Up Study and compared red and processed meat consumption and sources of plant-based proteins with heart disease events and mortality.
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Total red and processed meat intake was associated with an increased risk for heart disease, while one serving per day of plant-based protein options such as legumes, whole grains, and soy products was associated with a lower risk for heart disease.
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