In this file:

 

·         Eating less protein may help you live longer

… that cutting back on protein could prevent many diseases…

 

·         Lower protein diets may reduce risk for heart disease

… “It’s a small difference, but it’s worth trying...

 

 

Eating less protein may help you live longer

 

by Crystal Villarreal, The Atlanta Journal-Constitution

via Welland Tribune (Canada) - Feb 5, 2020

 

We've all heard of the benefits of eating less meat and more fruits and vegetables, but a new study shows that cutting back on protein could prevent many diseases that may shorten our lives.

 

New research shows that limiting protein-rich foods that contain high levels of sulphur amino acids, like meat, dairy and nuts, may reduce the risk for cardiovascular disease, according to CNN. The study was published in the journal Lancet EClinical Medicine and revealed that higher sulphur amino acid intake was also linked to a higher cardiovascular disease risk.

 

"This study provides the first epidemiologic evidence that excessive dietary intake of sulphur amino acids may be related to chronic disease outcomes in humans," John Richie, professor of public health sciences at Penn State College of Medicine said in a statement.

 

The goal of the study was to examine associations between the consumption of foods high in sulphur amino acids and the risk of cardiovascular disease. The sample included around 11,000 participants who each completed an interview about eating and dieting habits, and underwent a physical examination.

 

The study concluded Americans are eating 2.5 times the amount of sulphur amino acid than the estimated nutritional requirement, according to...

 

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https://www.wellandtribune.ca/living-story/9843655-eating-less-protein-may-help-you-live-longer/

 

 

Lower protein diets may reduce risk for heart disease

 

By Sam Danley, Food Business News

02.05.2020

 

STATE COLLEGE, PA. — Plant-based foods may play a key role in reducing risk for heart disease. Researchers at Penn State University found diets with reduced sulfur amino acids, which occur in protein-rich foods like meats, dairy, nuts and soy, were strongly associated with a decreased risk for cardiovascular disease.

 

“For decades it has been understood that diets restricting sulfur amino acids were beneficial for longevity in animals,” said John Richie, professor of public health sciences at Penn State College of Medicine. “This study provides the first epidemiologic evidence that excessive dietary intake of sulfur amino acids may be related to chronic disease outcomes in humans.”

 

The study, published Feb. 3 in Lancet EClinical Medicine, examined the diets and biomarkers of more than 11,000 participants. Those who consumed high amounts of sulfur amino acid were associated with a higher cardiometabolic risk score even after accounting for factors like age, sex and history of diabetes and hypertension. Researchers also found that high sulfur amino acid intake was associated with every type of food except grains, vegetables and fruit.

 

“Meats and other high-protein foods are generally higher in sulfur amino acid content,” said Zhen Dong, lead author of the study. “People who eat lots of plant-based products like fruits and vegetables will consume lower amounts of sulfur amino acids. These results support some of the beneficial health effects observed in those who eat vegan or other plant-based diets.”

 

The average American consumes more than two times more sulfur amino acids than the average requirement, researchers said.

 

“Many people in the United States consume a diet rich in meat and dairy products and the estimated average requirement is only expected to meet the needs of half of healthy individuals,” said Xiang Gao, co-author of the study and director at Penn State’s nutritional epidemiology lab. “It is not surprising that many are surpassing the average requirement.”

 

Another recent study from Northwestern University and Cornell University, published Feb. 3 in JAMA Internal Medicine, also linked red and processed meat with higher risk of heart disease.

 

Eating two servings of red meat, processed meat or poultry per week was linked to a 3% to 7% higher risk of cardiovascular disease, the study found. Eating two servings of red or processed meat, but not poultry or fish, was associated with a 3% higher risk of all causes of death.

 

“It’s a small difference, but it’s worth trying...

 

more

https://www.foodbusinessnews.net/articles/15354-lower-protein-diets-may-reduce-risk-for-heart-disease