Synopsis

Source of validity: Scientific
Rating (out of 5): 4

Vegetable protein has scientific support for its role in supporting cardiovascular health. Multiple epidemiological and interventional studies suggest that diets higher in vegetable protein and lower in animal protein are associated with reduced risk of cardiovascular disease (CVD). Plant-based proteins, such as those from legumes, nuts, soy, and whole grains, typically contain less saturated fat and cholesterol compared to animal proteins, and are often accompanied by fiber, phytosterols, and other bioactive compounds that benefit heart health. Clinical trials have shown that replacing animal protein with vegetable protein can lower total and LDL cholesterol, improve blood pressure, and reduce markers of inflammation—all of which are important risk factors for CVD. The American Heart Association and other major guidelines recommend increasing the proportion of plant-based proteins in the diet as a strategy for CVD prevention. However, while the overall evidence is strong, some studies show modest effects, and individual responses can vary. The evidence is rated at 4, reflecting strong support, though not absolute consensus or curative efficacy.

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