Scientists name benefits of giving up red meat

Giving up red meat in favor of plant-based protein sources reduces the risk of heart disease.

According to BMJ, scientists in the United States analyzed data from more than 43 thousand people collected over 30 years. Since 1986, the study participants have filled out detailed questionnaires about their diet every four years.

It was found that one serving of red meat per day increases the risk of cardiovascular disease by 11%, and processed meat by 15%. At the same time, getting protein from plant sources (eggs, low-fat milk, etc.) reduced this risk by 14%.

In people aged 65 and older, the likelihood of cardiovascular disease was reduced by 18% if they ate legumes, soybeans, nuts, and cereals instead of red meat.

In younger people, the risk of cardiovascular disease was reduced by 20% when replacing meat with eggs. Whole grains and low-fat dairy products had a less pronounced effect.

At the same time, replacing meat with fish had no effect on this risk. Probably, the study participants consumed it more often in fried or processed form.

According to scientists, eating red meat raises blood cholesterol levels, which can lead to atherosclerosis and coronary heart disease. Vegetable sources of protein do not have such consequences.

Meat is also high in saturated fat and other substances that are bad for the heart. Processed meat products are usually high in salt, which can cause high blood pressure.