Swapping animal-based protein sources for plant-based protein sources lowers the risk for cardiovascular disease, according to a meta-analysis published in the International Journal of Epidemiology. Researchers compared intake of animal-based protein and plant-based protein with cardiovascular disease incidence rates and mortality in six cohort studies. Replacing protein from eggs, processed meat, poultry, and other animal-based sources with nuts, legumes, and whole grains lowered the risk for heart disease and death by up to 54%. Those who substituted a greater amount of animal-based protein for plant-based sources saw more substantial risk reductions.
Zhong VW, Allen NB, Greenland P, et al. Protein foods from animal sources, incident cardiovascular disease and all-cause mortality: a substitution analysis. Int J Epidemiol. 2021;50(1):223-233. doi: 10.1093/ije/dyaa205