Plant-based diets have grown in popularity over the past three decades, with the plant-based industry now amassing a sizeable global market value of $64.7bn. What’s more, its value is projected to reach a colossal $161.9bn by 2030, according to Statista.
And while there are two notable reasons as to why consumers are making the switch to plant-based, including animal welfare and the environment, there is one other major contributing factor – health. The plant-based diet has been linked to a huge range of health benefits, including improving symptoms of Alzheimer’s, aiding weight loss and the prevention of chronic diseases in women, and research around its potential health implications, continues to grow with its success.
Now, a new study, led by researchers from the Harvard T H Chan School of Public Health, suggests that consuming a diet richer in plant-based proteins than animal-based proteins could lower the risk of cardiovascular disease (CVD) and coronary heart disease (CHD).
Also read → Plant-based diet linked to good gut health
Could a plant-based diet improve heart health?
The new study, published in The American Journal of Clinical Nutrition, found links between the consumption of plant-based proteins and a reduced risk of cardiovascular disease (CVD) and coronary heart disease (CHD).
Additionally, the researchers found that the greatest heart health benefits came from a combination of higher overall protein intake and increased consumption of plant-based proteins. This is interesting as it addresses the potential advantages to consuming plant proteins for those on a flexitarian diet. There doesn’t necessarily need to be an all or nothing approach to reap rewards.
How was the study conducted?
The research team used 30 years of data on diet, lifestyle, and heart health, for nearly 203,000 men and women. They calculated each participant’s total protein intake, as well as the specific type of protein.
Over the course of the study period, 16,118 cardiovascular cases, including over 10,000 coronary heart disease cases and over 6,000 stroke cases, were documented.
After adjusting for participants’ health history, sociodemographic and lifestyle factors, the study found that eating a higher ratio of plant proteins, compared to animal proteins led to a lower risk of developing cardiovascular disease and coronary heart disease.
Participants who consumed the highest plant-to-animal protein ratio had a 19% lower risk of cardiovascular disease and a 27% lower risk of coronary heart disease. Those who consumed the most protein (21% of energy coming from protein) and adhered to a higher plant-to-animal protein ratio saw a 28% lower risk of cardiovascular disease, and a 36% lower risk of coronary heart disease, compared to those who consumed the least protein (16% of energy).
Furthermore, while no significant health benefits were found for stroke risk, the researchers found that replacing red and processed meats with several plant sources, such as nuts and seeds, showed a lower risk of stroke.
“Most of us need to begin shifting our diets toward plant-based proteins,” says Frank Hu, Professor of Nutrition and Epidemiology at Harvard Chan School. “We can do so by cutting down on meat, especially red and processed meats, and eating more legumes and nuts. Such a dietary pattern is beneficial not just for human health but also the health of our planet.”
The researcher teams highlighted that the ratios they identified are estimates, and further research is needed, to determine the optimal balance between plant and animal protein. Additionally, further research is needed to determine how stroke risk may be impacted by protein intake.
There is also research, out of the University of Pittsburgh School of Medicine, which warns against high-protein consumption, as it could actually damage heart health. This information could prove useful to the Harvard team when conducting further studies.
What is protein?
Protein is a macronutrient contained in certain foods and drinks. It is made up of chemicals called amino acids, which are broken down when consumed and digested. The body then builds all the different proteins it needs from these amino acids.
What does this mean for food and beverage?
This new research is undoubtedly good news for the plant-based industry and will likely further fuel the rise and rise of the plant-based trend.
But while it does highlight the advantages of plant-based proteins, it doesn’t push for the total removal of animal-based proteins. This opens the door for meat and dairy brands to encourage vegans and vegetarians, who chose a plant-based diet for health reasons, back towards animal products to embrace a flexitarian diet.
And could we also see innovation in the hybrid space as consumers seek a diet of both plant- and animal-based proteins?
Also read → What’s next for the plant-based trend?
Source: Dietary plant-to-animal protein ratio and risk of cardiovascular disease in 3 prospective cohorts
Published online: 2 December 2024
DOI: 10.1016/j.ajcnut.2024.09.006
Authors: Andrea J Glenn, Fenglei Wang, Anne-Julie Tessier et al.
