Even though plant-based meat alternatives (PBMAs) can vary in contents and nutritional profiles, they generally align with a heart-healthy diet. A recent review of studies comparing plant-based and animal-based meats consistently suggests that plant-based alternatives can improve cardiovascular health.
A review article published in the Canadian Journal of Cardiology by Elsevier evaluated studies comparing plant-based and animal-based meats and found a trend towards better cardiovascular health with plant-based alternatives.
PBMAs are processed plant-based food products that serve as meat substitutes. In Canada, the increasing demand for PBMAs aligns with public health recommendations to reduce consumption of ultra-processed foods, prompting a need for further investigation into the long-term health effects of PBMAs.
Lead author Matthew Nagra, ND, from Vancouver, BC, Canada, emphasized the lack of information on how plant-based meat alternatives impact cardiovascular health, despite their popularity. This review aimed to summarize existing knowledge and guide future research.
The research covered studies from 1970 to 2023 focusing on PBMAs, their contents, nutritional profiles, and effects on cardiovascular health, including cholesterol levels and blood pressure. Some key findings include:
- PBMAs exhibit a wide range in contents and nutritional profiles.
- Overall, PBMAs tend to offer a heart-healthy nutritional profile compared to meat, with concerns about high sodium content in some products.
- Several randomized controlled trials have shown that PBMAs can improve cholesterol levels, a key cardiovascular risk factor.
- Despite high sodium levels in some products, PBMAs have not been linked to increased blood pressure.
- Long-term research is lacking on how PBMAs influence the risk of heart attacks or strokes.
- There is limited research on the health impact of common PBMA components like vital wheat gluten (seitan).
The review authors were surprised by the lack of research on vital wheat gluten, a primary protein source in many PBMAs, and its effects on cardiovascular health.
Further research is needed to understand the cardiovascular outcomes of PBMAs, especially considering the growing consumption of these products and the gaps in our knowledge regarding their impact on health.
In an editorial accompanying the review, Professor J. David Spence underlines the importance of considering the impact of diet on actual cardiovascular events rather than just risk factors. He notes the significant cardiovascular benefits of dietary choices but highlights a need for more emphasis on diet in managing patients at high risk of cardiovascular events.
Senior author Ehud Ur from the University of British Columbia recommends replacing red meat with PBMAs for a heart-healthy diet. For those already limiting meat intake, PBMAs can serve as a beneficial protein source, with emphasis on choosing options low in saturated fat and sodium for regular consumption.
Lastly, Dr. Spence advises individuals at risk of cardiovascular disease to minimize meat consumption and avoid egg yolks, making plant-based meat and egg substitutes valuable choices for reducing cardiovascular risk.
