Plant-based nutrition could lower the risk of heart disease
A plant-based diet could be the key to lowering the risk of heart disease. The researchers found that diets with reduced sulfur-containing amino acids, which are found in protein-rich foods such as meat, dairy products, nuts and soy, are associated with a reduced risk of cardiovascular diseases. The team also found that the average consumer consumes almost two and a half times more sulfur than the estimated average need.
Plant-based nutrition for better heart health
Amino acids are the building blocks of proteins. A subcategory called sulfur-containing amino acids, including methionine and cysteine, plays different roles in metabolism and health.
“It has been known for decades that diets that restrict sulfur-containing amino acids have been beneficial for the longevity of animals. “That said John Richie, professor of public health sciences at Penn State College of Medicine. “This study provides the first epidemiological evidence that overacidification from food is linked to chronic human disease.”
The following options were available to each participant weighing 65 kilos for the selection of food for one day that met the requirements. The menu can consist of a medium slice of bread, half an avocado, an egg, half a cup of raw cabbage, six cherry tomatoes, 100 g of chicken breast, a cup of brown rice, three quarters of a cup of zucchini, three tablespoons of butter, a cup of spinach, and a medium-sized one Apple, a pizza with a diameter of 20 cm and a tablespoon of almonds.
Nutritionists gathered information about participants' plant-based diets through personal 24-hour callbacks. Nutrient uptake was then calculated using the U.S. Department of Agriculture database. After taking body weight into account, the researchers found that the average intake of sulfur-containing amino acids was almost two and a half times higher than the estimated average requirement. Xiang Gao is a professor and director of the Laboratory for Nutritional Epidemiology at Penn State University and co-author of the published study. He suspected that this could be due to trends in a person's average diet.
Low protein intake
“Meat and other protein-rich foods generally have a higher content of sulfur-containing amino acids. “That said Zhen Dong, the lead author of the study. “People who eat a lot of herbal products like fruits and vegetables consume fewer amounts of sulfur and amino acids. These results support some of the beneficial health effects for the observed subjects who ate plant-based vegan or followed other diets. ”
This study only looked at the risk factors for food intake and cardiac diseases at any given time. The relationship between the increased intake of sulfur-containing amino acids and the risk of cardiovascular diseases was strong. Dong added that the data support the formation of a prospective longitudinal study. In this, nutritionists assess the intake of such amino acids and the health outcomes over time.
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