Switching to plant-based better for your heart, study finds

A new study has confirmed that switching from meat to plant-based is better for your heart.

The research, carried out by Stanford University, revealed that a diet which includes an average of two servings of plant-based meat alternatives lowers some cardiovascular risk factors. This is in comparison to eating the same amount of animal meat.

During the course of an eight-week study, scientists set out to answer the question ‘are meatless meats any healthier than the real thing?’.

It is a question often posed by sceptics who claim that the processed nature of plant-based meat alternatives isn’t healthier than ‘the real thing’.

This is despite Meatless Farm’s plant-based range being high in protein, a good source of fiber, gluten-free, and containing zero cholesterol. Find out more about our meat alternatives.

However, the scientists found that after just eight weeks of switching to meat alternatives, participants levels of bad cholesterol dropped, that they had lost 2 pounds of weight, and that TMAO levels – which are known to be linked to cardiovascular disease – were also reduced.

It was also revealed that when the participants switched back to eating a red meat diet, their levels of TMAO stayed low, which suggests that a plant-based diet might offer a lingering protection.

Anthony Crimarco, lead author of the study, said: “The modest weight loss observed when participants substituted the plant-based meats in place of the red meats is an unexpected finding, since this was not a weight-loss study.

“I think this indicates the importance of diet quality. Not all highly processed foods are created equal.”

And for those who don’t want to switch fully to plant-based meat alternatives, there was also good news.

“Among generally healthy adults, contrasting plant with animal intake while keeping all other dietary components similar, the plant products improved several cardiovascular disease risk factors, including TMAO; there were no adverse effects on risk factors from the plant products.”

Read more about the study here >