Findings for all-cause, cardiovascular, and dementia-related mortality in women<\/p>\n<\/h3>\n
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TUESDAY, March 9, 2021 (HealthDay News) — Higher plant protein intake and substitution of animal protein with plant protein are associated with a lower risk for all-cause, cardiovascular disease, and dementia mortality in women, according to a study published online Feb. 24 in the Journal of the American Heart Association<\/em>.<\/p>\n Yangbo Sun, M.D., Ph.D., from the University of Iowa in Iowa City, and colleagues analyzed data from the Women’s Health Initiative (1993 to 1998 with follow-up through February 2017) to assess the relationship between plant protein consumption and all-cause mortality.<\/p>\n The researchers found that the highest quintile of plant protein intake was inversely associated with all-cause mortality (hazard ratio [HR], 0.91), cardiovascular disease mortality (HR, 0.88), and dementia mortality (HR, 0.79) compared with the lowest quintile. Processed red meat (HR, 1.06) and egg (HR, 1.14) consumption were associated with a higher risk for all-cause mortality, while unprocessed red meat (HR, 1.12), eggs (HR, 1.24), and dairy products (HR, 1.11) were associated with a higher risk for cardiovascular disease mortality. For dementia mortality, processed red meat consumption was associated with a higher risk (HR, 1.20), while consumption of poultry (HR, 0.85) and eggs (HR, 0.86) was associated with a lower risk. Substituting animal protein with plant protein was associated with a lower risk for all-cause mortality, cardiovascular disease mortality, and dementia mortality.<\/p>\n “Our findings support the need for consideration of protein sources in future dietary guidelines,” the authors write.<\/p>\n