Plant-based diet reduces risk of sudden death in postmenopausal women: research


A clinical study published in the Journal of the American Heart Association showed that postmenopausal women who ate an undisputed degree of plant protein had a lower risk of sudden death, cardiac infection, and dementia-related deaths than women , Who ate fewer plant proteins.

Previous researches have shown a relationship between diets in red meat and heart disease risk, yet the data are sparse and inconclusive about specific types of proteins, study authors say.

In this study, researchers analyzed the age data of more than 100,000 postmenopausal women (50 to analy 4) participating in the National Women’s Health Initiative Study between 10000 and 19 analyte; They were followed through February 2017.

At the time they enrolled in the study, participants completed a questionnaire about their diet about how often they ate eggs, dairy, poultry, red meat, fish / shellfish, and proteins such as tofu, nuts, beans, and peas. During the study period, there were a total of 25,976 deaths (6,993 deaths from heart disease; 7,516 deaths from cancer, and 2,734 deaths from dementia).

Researchers looked at women’s consumption levels and types, dividing them into groups to compare who ate the least and who ate each protein. The average percentage intake of total energy from animal protein in this population was 7.5 percent in the lowest quintal and 16.0% in the highest quintal. The average percentage intake of total energy from plant protein in this population was 3.5% in the lowest quintal and 6.8% in the highest quintal.

Among the major findings: – For postmenopausal women who had the least plant protein intake, the highest protein intake of those plants had a 9% lower risk of death from all causes, compared with 12% from cardiovascular death. There was less risk. 21% lower risk of illness, and dementia-related death.

Excess consumption of processed red meat was associated with a 20% greater risk of dying of dementia.

Excess consumption of unprocessed meat, eggs and dairy products was associated with a 12%, 24% and 11% higher risk of dying from heart disease, respectively.

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