Effects of Consuming Animal vs. Plant-based Protein-rich Foods on Cardiovascular Health

Animal-based (APF) and plant-based protein rich foods (PPF) have long been debated on their effects on cardiovascular disease (CVD) risk factors. Observational research often associates higher consumption of APF (red meat) with an increased risk of developing CVD. In contrast, PPF (nuts, seeds, and soy products) have been consistently linked with favorable outcomes regarding CVD risk. However, experimental research suggests that when lean, unprocessed APF is consumed as part of a healthy eating pattern (HEP) it could lead to neutral or beneficial effects on CVD outcomes. To address the gaps in literature, a randomized controlled trial was performed to evaluate the effects of proportioning APF (red meat) and PPF (nuts, seeds, and soy products) within a U.S.-style HEP on CVD risk factors in middle-aged adults at higher risk for developing CVD. Participants consumed two out of the three diets varying in APF and PPF ratios. The diet moderate in APF and PPF and the diet higher in PPF led to significant reductions in low-density lipoprotein cholesterol (LDL-C), a key CVD biomarker. The diet higher in APF did not lead to a significant reduction in LDL-C; however, it did not negate the effects of the HEP. All diets led to reductions in blood pressure, regardless of protein source. These findings support the idea that diet quality and balance in a HEP matter more than the elimination of specific foods types for long-?term health.