A plant-based diet reduces the risk of sudden death in postmenopausal women: Research

A clinical study published in the Journal of the American Heart Association found that postmenopausal women who ate unstable levels of plant protein had lower risks of sudden death, cardiovascular infection, and depression-related decline compared to women who ate less plant protein.

Previous research has shown that a diet high in red meat is associated with a risk of cardiovascular disease, yet the data are sparse and inconclusive about certain types of proteins, the study’s authors say.

In this study, researchers analyzed data from more than 100,000 postmenopausal women (ages 50 to 79) who participated in the National Women’s Health Initiative study between 1993 and 1998; they were followed through February 2017.

At the time of enrolling in the study, participants completed questionnaires about their diet describing how often they ate eggs, milk, poultry, red meat, fish / shellfish, and plant proteins such as tofu, nuts. , beans, and peas. During the study period, a total of 25,976 deaths (6,993 deaths from cardiovascular disease; 7,516 deaths from cancer; and 2,734 deaths from dementia).

Researchers noted the levels and types of protein that women said they ate, divided them into groups to compare who would eat the least and who would eat. eat most of all proteins. The median intake of total energy from animal protein in this population was 7.5 percent in the lowest reed and 16.0 percent in the highest reed. The median percentage intake of total energy from plant proteins in this population was 3.5% in the lowest reed and 6.8% in the highest reed.

Key findings include: -Compared to postmenopausal women with the lowest plant protein intake, all causes had a 9% lower risk of death, a 12% lower risk of death from cardiovascular disease, and a 21% lower risk. % lower for depression related deaths.

Higher consumption of processed red meat was associated with a 20% higher risk of dying from dementia.

Higher consumption of unprocessed meat, eggs and dairy products was associated with a 12%, 24% and 11% higher risk of dying from cardiovascular disease, respectively.

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This story was published from a wire group group with no text changes. Only the headline has changed.