A recent study conducted by Harvard T.H. Chan School of Public Health reveals that increasing the ratio of plant-based protein to animal-based protein can significantly reduce the risk of cardiovascular disease (CVD) and coronary heart disease (CHD). Analyzing data from nearly 203,000 participants over 30 years, researchers found that individuals consuming a plant-to-animal protein ratio of about 1:1.3 had a 19% lower risk of CVD and a 27% lower risk of CHD compared to those with a lower ratio.
The health benefits were most pronounced when participants consumed higher overall protein intake, with those getting 21% of their energy from protein experiencing up to a 36% reduction in CHD risk. The researchers attribute these improvements to replacing red and processed meats with plant-protein sources like nuts and legumes, which are rich in fiber, antioxidants, minerals, and healthy fats. Lead and senior authors, Andrea Glenn and Frank Hu, emphasize the importance of shifting dietary patterns toward more plant-based proteins, noting that this approach benefits both human health and planetary well-being.