High-quality plant protein sources – legumes, soy, nuts – improve lipid profile

High-quality plant protein sources – legumes, soy, nuts – improve lipid profile

Meta-analysis published in Circulation [1] evaluated randomized controlled trials comparing red meat consumption with other diets regarding cardiovascular risk factors. One of the key findings of the meta-analysis was that high-quality plant protein sources like legumes, soy and nuts resulted in more favourable changes in total and low density lipoprotein (LDL) cholesterol in comparison with red meat.

So far, though epidemiological studies suggested that higher red meat consumption can lead to higher risk of diabetes mellitus and cardiovascular disease, data from randomized controlled trials were inconsistent. Hence the importance of the outcome of this meta-analysis of randomized controlled trials on this aspect.

It may be noted that high-quality plant protein sources have higher proportions of polyunsaturated fatty acids (PUFA) and fiber content when compared with red meat.

Reference

  1. Guasch-Ferré M, Satija A, Blondin SA, Janiszewski M, Emlen E, O’Connor LE, Campbell WW, Hu FB, Willett WC, Stampfer MJ. Meta-Analysis of Randomized Controlled Trials of Red Meat Consumption in Comparison With Various Comparison Diets on Cardiovascular Risk Factors. Circulation. 2019 Apr 9;139(15):1828-1845.

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