Could removing a simple ingredient from meals cut heart disease risk

The study was conducted on 28,000 people between 2008 and 2013, and recently published by Journal of Clinical Endocrinology and Metabolism after being peer-reviewed, has found that cutting meat from meals, especially in the last meal of the day, could reduce risks of developing heart disease and have additional long-term health benefits. 

“This study indicated that overconsumption of low-quality carbohydrates and animal protein at dinner rather than breakfast was significantly associated with higher cardiovascular disease risk and unsaturated fatty acid consumption at dinner related to lower CVD risk,” the report said.

The study is the latest in a long list of mounting evidence that substituting meat for plant-based proteins could have a positive impact on lowering heart disease and associated mortality rates.