Author : Dr. P. D.GUPTA
Former Director Grade Scientist, Centre for Cellular and Molecular Biology, Hyderabad, India
www.daylife.page
A recent study by a team from Chan School of Public Health, Boston, established and published on October 25, 2023 that the use of the plant-based dietary pattern for reducing the risk of Cardio-vascular diseases which aligns with guidelines promoting consumption of whole grains, fruits and vegetables, plant-based proteins, minimally processed foods, and healthy unsaturated plant oils, this was also supported by The American Heart Association, USA.
The Boston team concluded that a diet sourcing protein primarily from plants reduces the risk of cardiovascular mortality. The cholesterol-lowering foods (ie, plant protein, nuts, viscous fibre, phytosterols (fats from plant origin, and plant monounsaturated fats) have been shown to improve several cardiovascular diseases (CVD) risk factors in randomized controlled trials. This finding may be related to the higher concentration of glutamic acid in plant proteins compared to animal proteins, which has been linked to lower blood pressure, 14% lower risk for total cardiovascular disease (CVD), coronary heart disease (CHD), and stroke, pooled results from three large observational studies suggest.
Over time, high amounts of salt, sugar, saturated fat, and refined carbs raise our risk for a heart attack or stroke.(readers are advised to read our article, “Two white Enemies”). Whereas, plant proteins such as legumes, beans, tofu, peas, soymilk, nuts, seeds, and fibre sources are bran, oats, berries, and eggplant. Where plant fats are unsaturated olive and avocado oils whole fats from dairy reduce the risk of cardiovascular disorders
For the validity of these conclusions the authors have compiled data from 30 years of follow-up, there were 16,917 incident CVD cases, including 10,666 CHD cases and 6473 strokes. (The author has his own study and views)
