Plant-Based Diets May Reduce the Risk of CVD

Plant-based diets, when used as an alternative to consuming red meat, may reduce risk of cardiovascular (CV) disease, according to a study being presented at the American College of Cardiology 73rd Annual Scientific Session & Expo.

Red meat consumption is linked to CV disease, but it may be mediated by trimethylamine N-oxide (TMAO), researchers noted. In the FOOD-1 analysis, they conducted a single-center, crossover trial to assess the impact of a plant-based diet versus a diet that included red meat on TMAO levels. Study subjects were assigned to a 6-day plant or red meat diet and then crossover, followed by a 7-day washout diet. The primary end point was the difference in TMAO levels between the plant and red meat diets. Secondary end points included the differences in lipid profile, body weight, and N-terminal pro-B-type natriuretic peptide (NT-proBNP).

A total of 41 participants (plant diet, n=20; red meat diet, n=21) were included in the study. Median age was 51 years, and 46% of patients were women. According to the results, the plant diet led to lower TMAO levels (−0.61 log units; 95% CI, −0.90 to −0.33; P<.01), meeting the study’s primary end point. The plant diet was also associated with lower total cholesterol (−7.1 mg/dL; 95% CI, −12.2 to −2.1) and low-density lipoprotein cholesterol (−6.0 mg/dL; 95% CI, −10.0 to −1.9). However, patients in the plant diet cohort saw an increase in body weight (+0.6 kg; 95% CI, 0.1-1.0) and NT-proBNP (+0.19 log units; 95% CI, 0.04-0.35).

“These results show that plant-based diets may be used as an alternative to red meat, potentially translating into CV risk reduction,” the researchers concluded.