Risk of heart attack is ‘significantly’ reduced by switching to a vegan diet, study finds

Switching from meat to a more plant-based diet may reduce the risk of heart disease, according to a new study.

The question of whether eating meat impacts heart health isn’t new, but the latest findings may have steak lovers turning to tofu. A research analysis published Thursday in the European Heart Journal found that vegetarian and vegan diets are linked to lower cholesterol.

The study authors say the results show that plant-based diets can play an important role in reducing blocked arteries, thereby reducing the risk of serious heart conditions such as heart attacks and strokes.

Scientists reviewed 30 randomized trials with a total of 2,372 participants between 1982 and 2022. Positive results were seen in people of different ages, weights, ethnicities and health conditions.

Although this study does not claim that meat consumption is a direct cause of heart disease, people at high risk may consider switching to plant-based proteins like legumes, nuts and tofu – in place of processed bacon, unprocessed beef and even poultry. products like chicken.

To reach conclusions, the scientists looked at randomized trials that quantified the effect of vegetarian or vegan diets compared to omnivorous diets – which include meat and dairy products – on levels of all types of cholesterol. These include bad or bad cholesterol (LDL), triglycerides – a type of fat in the blood – and apoliprotein B (apoB) which transports fats and cholesterol in the blood.

Although previous meta-analyses have investigated this, none have addressed the impact of continent, age, body mass index and health status on cholesterol levels.