The benefits of changing animal protein for vegetable protein

In a new publication in the Journal of the American Heart Association, a systematic review and meta-analysis was conducted of 112 randomized control trials in which certain people replaced animal protein with vegetable protein in their diet, for at least three weeks. The review showed that replacing one to two servings of animal proteins with plant proteins every day, mainly soy, nuts and legumes (dried beans and peas, lentils and chickpeas), could reduce major markers of cholesterol by about 5%. “Even though it may not seem like much. But because people eat very little plant protein, there is a real opportunity here to make some small changes to our diet and get a lot of benefits,” Dr. Sievenpiper said. A clinical scientist with the Center for Risk Modification and Clinical Nutrition. He also added “The health benefits could be even greater if people combined these plant proteins with other cholesterol-lowering foods such as water-soluble fibers, barley and psyllium and plant sterols. In fact we are seeing a time where there is great interest in Mediterranean plant-based diets, vegetarian diets and this analysis gives us more confidence that these are heart healthy.”

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The study analyzed the impact of this dietary change on three key markers for cholesterol:

• Low-density lipoprotein cholesterol. LDL or “bad” cholesterol. Which contributes to the accumulation of fat in the arteries. It also increases the risk of heart attack, stroke, and peripheral artery disease.
• High-density lipoprotein cholesterol. No HDL-C or total cholesterol less HDL or healthy or good cholesterol.
• Apolipoprotein B. Bad cholesterol proteins that clog the arteries. Good news for our patients who are following dietary trends and would like to make a change.