Diets that substituted red meat to healthy plant proteins caused a decrease in hazard factors for CVD (cardiovascular disease) as per to a new research from Purdue University and Harvard T.H. Chan School of Public Health. The research is the first meta-analysis of RCT (randomized controlled trials) analyzing the health impacts of red meat by replacing it for other precise types of foods. The research was published in the journal Circulation. Marta Guasch-Ferré—Research Scientist and Lead Author of the study—said, “Past findings from RCT evaluating the impacts of red meat on CVD risk factors have been conflicting. But our latest study—which makes detailed comparisons amid diets higher in red meat against diets higher in other kinds of foods—demonstrates that replacing red meat with high-class protein sources cause more positive changes in CVD’s risk factors.”
The study comprised information from 36 RCT engaging 1,803 participants. The scientists correlated people who consumed diets with red meat with individuals who consumed more of other kinds of foods—fish, chicken, carbohydrates, or plant proteins like soy, legumes, or nuts—seeing at blood concentrations of triglycerides, cholesterol, lipoproteins, and blood pressure, which are all risk aspects for CVD.
On a similar note, new recommendations were released in recent time by a group of health expertise referred to diet having a different aim in mind: preventing stroke and heart disease. Developed by the AHA (American Heart Association) and ACC (American College of Cardiology), the latest guidelines highlight that a nutritious, healthy diet could play a great role in reducing the risk for stroke and heart attack. Such a diet can also aid in “reversing or reducing” obesity, diabetes, high cholesterol, and high blood pressure, which are all considered as risk factors for CVD.