January 21, 2022

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Substituting plant protein sources for red meat can reduce coronary heart disease

Substituting plant protein sources for red meat can reduce coronary heart disease

Substituting plant protein sources for red meat can reduce coronary heart disease. “British Medical Journal”: Substituting plant protein sources for red meat can reduce the risk of coronary heart disease.

Red meat is a rich source of protein, vitamins and minerals and is part of a balanced diet.
[British “Daily Express” article on January 4, 2021] Question: How to live longer: Substituting vegetable protein sources for red meat can extend life expectancy.

Substituting plant protein sources for red meat can reduce coronary heart disease
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The results of a study published in the British Medical Journal (BMJ) showed that using whole grains and dairy products instead of red meat with complete ingredients and using eggs instead of processed meat can reduce the risk of coronary heart disease. Processed red meats such as sausages) increase the risk of death and major chronic diseases.

Studies have shown that different conclusions make it difficult to compare red meat with similar protein and energy sources. In order to solve these problems, a US research team studied the relationship between complete red meat, processed red meat, and unprocessed red meat and coronary heart disease (CHD) risk, as well as red meat substitutes-other protein sources for coronary heart disease The impact of risk.

A study of 43,272 American men (average age 53 years) followed by health professionals found that none of these participants had cardiovascular disease or cancer at the time of enrollment. They filled in every 4 years from 1986 to 2016 A detailed diet questionnaire, and provide relevant information such as medical history and lifestyle. During this 30-year period, medical records were used to track fatal and non-fatal coronary heart disease events. The medical records included 4,456 coronary heart disease cases, including 1,860 deaths.

After considering other cardiovascular disease risk factors, the researchers found that eating a portion of red meat, unprocessed red meat, and processed red meat a day increased the risk of coronary heart disease by 12%, 11%, and 15%, respectively.

However, compared with red meat, eating a daily serving of complex vegetable protein sources, including nuts, legumes (such as peas, soybeans, lentils) and soy sauce, reduces the risk of coronary heart disease by 14%.

The use of whole grains and dairy products (such as milk, cheese and yogurt) instead of full-composition red meat, and eggs instead of processed red meat can also reduce the risk of coronary heart disease. This connection is especially obvious among young men, who can reduce their risk of coronary heart disease by 20% by replacing red meat with eggs.

Using fish as a substitute for red meat has no effect on the risk of coronary heart disease. But the researchers think it may be related to the cooking method of deep-frying. In addition, alternatives include processed fish products.

This is an observational study, so the cause cannot be determined. Although important factors such as personal and lifestyle are adjusted, the researcher cannot rule out other unmeasured factors that may affect the results. In addition, because the participants were mainly white health professionals, the results of the study lacked broad applicability.

However, this is a large-scale study that spans 30 years and has repeatedly tracked dietary conditions, showing that its results can stand scrutiny. Studies have shown that a large number of complete red meat, unprocessed red meat, and processed red meat will increase the risk of coronary heart disease, but does not affect the risk of other dietary and non-dietary cardiovascular diseases.

Using whole grains or dairy products instead of red meat with complete ingredients and eggs instead of processed red meat can also reduce the risk of coronary heart disease. These findings are consistent with the impact of these foods on low-density lipoprotein cholesterol levels and support the health benefits of eating less red meat and replacing plant protein sources with important environmental benefits.

Red meat is a rich source of protein, vitamins and minerals and is part of a balanced diet. However, according to the British National Health Service (NHS), a large amount of red meat and processed meat may increase the risk of bowel cancer. Therefore, it is recommended that people who eat more than 90 grams (cooked meat) of red meat and processed meat per day The amount is reduced to 70 grams.

 

(sourcechinanet, reference only)


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