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CMHC PULSE

Cardio Metabolic Health Congress – Official Blog

Meat Proteins Increase Risk of Heart Disease by 60%

A recent study published in the International Journal of Epidemiology has found that eating meat regularly is associated with a 60 percent increase in the risk of heart disease, while plant-based proteins have been found to benefit the heart. Researchers who investigated the effects of different sources of protein on the heart found that people who consume a large amount of meat saw a sharp uptick in the baseline risk of cardiovascular disease; conversely, eating protein from sources like nuts and seeds was linked to a 40 percent reduction in CVD.

Scientists analyzed data from over 81,000 participants of the Adventist Health Study, all of whom filled out questionnaire regrading their eating patterns between 2002 and 2007. The authors stated that the link between heart disease and diet was most apparent before participants reached old age, leading them to believe that choosing healthy protein sources is an important factor in preventing avoidable deaths. “Our results suggest that healthy choices can be advocated based on protein sources, specifically preferring diets low in meat intake and with a higher intake of plant proteins from nuts and seeds,” the authors wrote.

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Cardiovascular Disease Mortality Risk with Lead Exposure

More than a quarter million deaths from cardiovascular disease (CVD) each year in the United States can be attributed to historical lead exposure in people age 44 and older, according to new estimates published in The Lancet Public Health.

Bruce P. Lanphear, MD, in collaboration with Simon Fraser University in Canada, also linked environmental lead exposure to 412,000 total deaths each year in the U.S. The researchers noted that their estimate is 10 times higher than the previous one, likely because earlier calculations assumed levels below 5 μg/dL were not associated with any increased mortality risk.

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