Plant-Based Meat Alternatives Proven To Lower Cholesterol
A recent systematic review and meta-analysis published in The American Journal of Clinical Nutrition explored the effects of plant-based meat alternatives on cardiometabolic health. The research examined whether replacing meat with these plant-based substitutes for a short period could impact health outcomes such as cholesterol levels, body weight, and other metabolic factors. The findings suggest that swapping meat for plant-based alternatives for up to eight weeks may lower total cholesterol by about 6% and reduce LDL (“bad”) cholesterol by approximately 12% in adults without cardiovascular disease.
Plant-based meat alternatives are designed to mimic the taste, texture, and appearance of meat, but they are made from plants. These foods can vary significantly in nutritional content and are often considered ultra-processed. For this analysis, researchers focused on randomized controlled trials that compared plant-based meat alternatives to traditional meat in adult diets. The study found that while total cholesterol and LDL cholesterol levels decreased with plant-based meat consumption, weight loss was minimal, with an average reduction of only 1%, which did not reach a clinically significant level.
The research also highlighted that mycoprotein-based products, derived from high-protein fungi, appeared to have a more pronounced effect on lowering cholesterol compared to other plant-based meat alternatives. This could be attributed to their higher fiber content and healthier fat profile. However, no significant effects on HDL (“good”) cholesterol, blood pressure, or fasting blood sugar levels were observed. Additionally, the study found that the consumption of these alternatives did not lead to significant weight loss in individuals with normal body mass indexes, and the impact on weight was only observed in overweight participants.
Despite the promising results regarding cholesterol reduction, the study’s authors caution that the research only covers short-term effects. The studies included were of limited duration and sample size, and the trials primarily involved adults without cardiovascular disease. Researchers also noted that there was a potential for bias due to industry funding, as seven of the eight studies were sponsored by manufacturers of plant-based meat alternatives. The authors emphasized the need for more long-term, large-scale, independent studies to fully understand the long-term cardiometabolic effects of these products.
While the review provides valuable insights, it also acknowledges several limitations, such as the lack of diverse populations in the studies, with limited representation from Asian participants and no data on children or older adults. Additionally, the short duration of the trials meant that the long-term effects on conditions like blood sugar or heart disease risk factors could not be evaluated. Researchers call for further investigation into the impact of plant-based meat alternatives on overall health, particularly as interest in these products continues to rise globally.
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