Study of the University of Stanfordfunded by Except meatpoints out that consumption vegetable meat reduces risks for the health of the cardiovascular system. That study used the company’s products to compare the health effects of traditional meat with plant-based alternatives.
A team of researchers, led by Dr. Christopher Gardner, a professor of medicine at the Stanford Prevention Research Center, measured levels of the molecule, trimethylamine N oxide (or TMAO), in the body.
This molecule is associated with the risk of cardiovascular disease. And they found that TMAO levels were lower when study participants ate plant-based meat.
Like almost everyone vegetable meat are high in saturated fat and are classified as highly processed foods, Gardner, who is a vegetarian, wanted to study how they affect the body compared to red meat.
A team of researchers conducted a study involving 36 participants for 16 weeks of dietary experimentation. The research was designed as a crossover study, which means that the participants acted as their own controllers.
TMAO levels were the main data point the team wanted to monitor. TMAO is called an emerging risk factor because there appears to be a link between higher levels of TMAO and an increased risk of cardiovascular disease.
However, such a connection has not yet been definitively proven. Two TMAO precursors, carnitine and choline, are found in red meat, so it’s possible that people who usually eat beef, pork, or lamb for dinner simply have higher levels of TMAO.
The researchers observed that the participants who ate the red meat diet during the first eight-week phase had an increase in TMAO, while those who ate the red meat diet vegetable diet They didn’t.
However, something strange happened when the groups changed their diet. Those who switched from meat to plants had a decrease in TMAO levels, as expected. Those who switched from plant-based to meat did not notice an increase in TMAO.
The team hypothesized that the order of the diet did not matter, but it turned out that there are bacterial species responsible for the initial step of TMAO formation in the gut. These species are thought to flourish in people whose diet consists of red meat, but perhaps not in those who avoid red meat. Carne.
In this way, the participants who were first on a plant-based diet, during which they did not eat meat, essentially became vegetarians, and thus may have inadvertently reduced their ability to make TMAO. Whether this approach can be used as a strategy to reduce the risk of cardiovascular disease remains to be seen.
The health benefits of consuming plant-based meat
Advantages of herbal alternatives They extend to weight and ‘bad’ cholesterol levels. Regardless of which diet went first, participants’ LDL cholesterol levels decreased by an average of 10 milligrams per deciliter.
Which is statistically and clinically significant. Additionally, the participants lost an average of 0.5 kilograms during the plant-based diet.
In this regard, researcher Anthony Crimarco points out: “The modest weight loss observed when participants replaced vegetable meat with red meat was an unexpected finding, as this was not a weight loss study.
This indicates the importance of the quality of nutrition. “Not all highly processed foods are created equal.”
Ultimately, Gardner hopes to continue studying the relationship between health and alternatives meat of plant origin, especially when it comes to changes in the microbiome. He is also interested in expanding his research on dietary patterns in general.
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