CVD Risk Lowered By Replacing Meat With Vegetables

Substituting 1 to 2 servings of animal protein with plant protein, in combination with other cholesterol lowering foods, may help patients achieve lipid targets and reduce cardiovascular risk, according to the findings of a recent meta-analysis.

For their review, the researchers identified 112 randomized controlled trials that included 5774 adult participants with and without hyperlipidemia. The trials compared the effects of substituting of animal protein with plant protein on low-density lipoprotein cholesterol (LDL-C), non-high-density lipoprotein cholesterol (non–HDL‐C), and apolipoprotein B (Apo‐B).
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Overall, substituting animal protein with plant protein was associated with modest decreases in LDL-C by 0.16 mmol/L, non–HDL‐C by 0.18 mmol/L, and Apo‐B by 0.05 g/L.

“These findings present an opportunity for patients, clinicians, and guidelines to exploit the lipid‐lowering benefits of a sustainable plant‐based dietary strategy that is associated with improved overall health outcomes,” the researchers concluded.

“Further large, high‐quality, randomized controlled trials investigating plant protein sources beyond soy, particularly in young and healthy participants, would be useful to help better understand the role of plant protein in cardiovascular risk reduction.”

—Melissa Weiss

Reference:

Li SS, Mejia SB, Lytvyn L, et al. Effect of plant protein on blood lipids: a systematic review and meta‐analysis of randomized controlled trials [published online December 20, 2017]. J Am Heart Assoc. https://doi.org/10.1161/JAHA.117.006659.