Substituting red meat with plant proteins could lower risk for cardiovascular disease, claims meta-study
Meta-analysis confirms that diets rich in red meats lead to a higher risk of heart problems
11 Apr 2019 --- Replacing red meat with healthy plant proteins may be a running start to slashing the risk factors for cardiovascular disease (CVD). This is according to researchers from Harvard T.H. Chan School of Public Health and Purdue University, who conducted the first meta-analysis of all previously published clinical trials evaluating the effects of red meat on blood lipids.
Authors of the study recommend adherence to healthy vegetarian and Mediterranean-style diets, both for their health benefits and also to promote environmental sustainability. For dieters with a preference for red meat, the researchers are keen to underline the differences in lean, non-lean and processed meats.
“We observed that non-lean red meat and processed meat yielded more unfavorable changes in blood lipids relative to the combined comparison diets,” Dr. Marta Guasch-Ferré, Research Scientist in the Department of Nutrition and lead author of the study, tells NutritionInsight. “However, that the meta-study primarily examined minimally processed lean red meats.”
Previous findings from randomized controlled trials evaluating the effects of red meat on CVD risk factors have been inconsistent, the authors say. “The study, which makes specific comparisons between diets high in red meat versus diets high in other types of foods, shows that substituting red meat with high-quality protein sources leads to more favorable changes in cardiovascular risk factors,” notes Dr. Guasch-Ferré.
Lipoprotein cholesterol at the heart of the problem
The meta-analysis comprised 36 randomized controlled trials involving 1,803 participants. During its course, researchers compared the biometrics of participants whose diets included red meat with those who chose alternative protein sources (i.e., chicken, fish, legumes, soy or nuts). Parameters of the research included blood concentrations of cholesterol, triglycerides, lipoproteins and blood pressure – all risk factors for CVD.
Diets rich in high-quality plant protein sources, such as legumes, soy, nuts and other plant protein sources, were found to have a favorable impact in reducing participants’ low-density lipoprotein cholesterol (LDL-C) – or “bad” cholesterol – and triglycerides, when compared to those rich in red meats. LDL-C is noted for its buildup in arteries, which can lead to heart disease.
“When we considered the impact of replacing a single serving (85 g) of lean beef (200 kcal, or 10 percent of a 2000 kcal diet) by equivalent amounts of peanuts, mixed nuts and soybeans on blood lipids based on fatty acid profiles, we calculated expected reductions in LDL-C of peanuts, mixed nuts and soybeans,” Dr. Guasch-Ferré explains.
The researchers found that fish-only diets, compared to red meat diets, were potentially beneficial for high-density lipoprotein cholesterol – “good” cholesterol – which is processed through the liver and out of the body. However, by contrast, she emphasized, that red meat intake yielded lower LDL-C relative to fish intake.
Supplier innovation in the plant-based protein sphere
To meet the rising demand for plant-based protein and alternatives to meat, the industry is responding with innovative NPD. Prioritizing plant proteins such as beans, nuts, soy and tofu, is a major theme for 2019, according to Innova Market Insights.
This week, Greenleaf Foods SPC announced its plans to construct what it says will be North America’s largest plant-based protein manufacturing facility in Shelbyville, Indiana. In January 2019, the company piloted its new line of pea protein-based products, marketed as delivering the same sensory experience and taste of meat.
And the appeal of plant-based alternatives is not lost on meat lovers – Israeli-based Jet-Eat Printed Food has developed a novel form of vegan steaks, roasts and stews, with the same appearance, texture, flavor and cooking properties of red meats, but containing zero-cholesterol.
What it comes down to is relativity, in the opinion of Meir Stampfer, a senior author of the Harvard and Perdue University meta-study, and Professor of Epidemiology and Nutrition. “Asking ‘is red meat good or bad?’ is useless. It has to be ‘compared to what?’ If you replace burgers with cookies or fries, you don't get healthier. But if you replace red meat with healthy plant protein sources, like nuts and beans, you get a health benefit.”
By Benjamin Ferrer
