Senoir women with more plant-based protein have a lower risk of some diseases

Senoir women with more plant-based protein have a lower risk of some diseases.  Senoir women with more plant-based protein have a lower risk of premature death, cardiovascular disease and dementia!

A research report titled “Association of Major Dietary Protein Sources With All-Cause and Cause-Specific Mortality: Prospective Cohort Study” published in the International Journal of the American Heart Association. Scientists from the University of Iowa and other institutions Through research, we found that older women who consume more plant-based protein may have a lower risk of premature death and dementia-related death.

Researchers say that postmenopausal women who consume high levels of plant protein have a lower risk of premature death, cardiovascular disease and dementia-related deaths than women who consume less plant protein.

The researchers said that previous studies have revealed a close association between a large amount of red meat intake and the risk of cardiovascular disease in the body. However, due to the lack of data, their research on specific types of protein has not been conclusive. In this study, researchers studied more than 100,000 postmenopausal women. These women were between the ages of 50-79. They participated in the National Women’s Health Initiative research program from 1993 to 1998, and then the researchers conducted research on them. Follow-up research until February 2017. When participating in the study, participants filled out a questionnaire about diet, detailing how often they eat eggs, dairy products, poultry, red meat, fish/shellfish, and plant-based proteins such as tofu, nuts, beans, and peas During the study period, a total of 25976 participants died, of which 6,993 died of cardiovascular disease; 7,516 died of cancer; 2734 died of dementia.

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Researchers took note of the protein intake levels and types reported by women, divided them into several groups, and compared which participants had the most and which had the least, as well as the level of each protein they had consumed;

Among the participants, the median percentage of total energy intake from animal protein was 7.5% in the lowest quintile and 16.0% in the highest quintile, while plant-based total energy intake The median percentage of is 3.5% in the lowest quintile and 6.8% in the highest quintile.

The main findings of this paper include:

1) Compared with postmenopausal women with the lowest intake of plant-based protein, women with the highest intake of plant-based protein have a 9% lower risk of death due to various causes, and a 12% lower risk of death due to cardiovascular disease , The risk of death due to dementia will be reduced by 21%;

2) Participants who consume more processed red meat will have a 20% higher risk of dying from dementia;

3) Participants who consume more unprocessed meat, eggs, and dairy products have a higher risk of dying from cardiovascular disease by 12%, 24%, and 11%, respectively;

4) Participants who eat a lot of eggs will have a 10% higher risk of death due to cancer;

5) However, high consumption of eggs was associated with a 14% reduction in the participants’ risk of death from dementia, while high consumption of poultry was associated with a 15% reduction in participants’ risk of death due to dementia.

Professor Wei Bao, MD, said that it is still unclear why egg intake is associated with increased cardiovascular and cancer death risks. This may be related to the way people cook and eat eggs; eggs can be boiled, fried, boiled, roasted, fried, Stir-fried, pickled, pickled or combined with other foods. In the United States, people usually consume eggs in the form of fried eggs, and they are often mixed with other foods such as bacon.

Although many potential confounding factors have been considered in this study, it is still difficult to fully clarify whether eggs, other foods commonly consumed with eggs, and even non-dietary factors related to the consumption of eggs may cause participants to suffer from cardiovascular disease and Increased risk of cancer death.

The researchers pointed out that replacing all red meat, eggs, or dairy products with nuts is associated with a 12%-47% reduction in the risk of all-cause mortality among participants, which may depend on the type of protein replaced by nuts. It should be noted that dietary protein is not ingested alone, because the interpretation of these findings may be challenging for researchers. It should be based on consideration of the overall diet, including different cooking methods, etc.;

In addition, the results of the study also pointed out that women who consume the highest levels of animal protein such as meat and dairy products are more likely to be white, with higher education and income, and they are more likely to be former smokers and alcoholics. Also more, while physical exercise is relatively less.

In addition, these women were more likely to develop type 2 diabetes, a family history of heart disease, and a higher BMI at the beginning of the study, all of which are risk factors for cardiovascular disease.

The researcher Bao said that the results of this article support the necessity of considering the source of dietary protein in future dietary guidelines; the current dietary guidelines mainly focus on the total amount of protein intake, and the results of this article show that different types of protein foods seem to affect the body Health has different effects.

The “Dietary Guidelines for Americans 2020-2025” jointly issued by the United States Department of Agriculture (USDA) and the Department of Health and Human Services (HHS) recommends eating a variety of protein foods, namely low-fat meat, low-fat poultry, eggs, seafood, and beans Vegetables, peas, lentils, nuts, seeds and soy products, and at least 8 ounces of cooked seafood a week.

The American Heart Association’s 2020 Dietary Cholesterol and Cardiovascular Risk Advisory pointed out that in view of the relatively high cholesterol content in egg yolk, it is still recommended that the population limit its intake;

A healthy person can consume at most one whole egg or the same amount of eggs per day. Finally, the researcher pointed out that there are several limitations in this study. For example, the study in this article is an observational study, which is based only on data self-reported by participants at the beginning of the study, and lacks data on how protein is cooked. In addition, related research The results may not apply to young women or men.

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