Replacing red meat with plant foods may reduce the risk of heart disease

https://www.eurekalert.org/pub_releases/2020-12/b-rrm120120.php

 

News Release 2-Dec-2020
BMJ

 

Replacing red meat with high quality plant foods such as beans, nuts, or soy may be associated with a modestly reduced risk of coronary heart disease (CHD), suggests a study published by The BMJ today.

Substituting whole grains and dairy products for total red meat, and eggs for processed red meat, might also reduce this risk.

Substantial evidence suggests that high consumption of red meat, especially processed red meat, such as bacon, hot dogs, sausages and salami, is associated with an increased risk of death and major chronic diseases, including coronary heart disease.

Studies that show inconsistent results often fail to compare red meat with similar protein and energy sources.

To address these problems in study design and analysis, a team of US researchers examined the relation between total, processed, and unprocessed red meat and risk of CHD and estimate the effects of substituting other protein sources for red meat with CHD risk.


•••••