- Title
- Isocaloric Substitution of Plant-Based Protein for Animal-Based Protein and Cardiometabolic Risk Factors in a Multiethnic Asian Population
- Creator
- Lee, Yu Qi; Chia, Airu; Whitton, Clare; Cameron-Smith, David; Sim, Xueling; van Dam, Rob M.; Chong, Mary F.-F.
- Relation
- Journal of Nutrition Vol. 153, Issue 5, p. 1555-1566
- Publisher Link
- http://dx.doi.org/10.1016/j.tjnut.2023.03.024
- Publisher
- Elsevier
- Resource Type
- journal article
- Date
- 2023
- Description
- Background: Evidence is accumulating that intake of animal-based and plant-based proteins has different effects on cardiometabolic health, but less is known about the health effect of isocaloric substitution of animal-based and plant-based proteins. Data from Asian populations are limited. Objectives: This study aimed to evaluate the effects of isocaloric substitution of total plant-based proteins for total and various animal-based protein food groups and to evaluate the effects of substituting protein from legumes and pulses for various animal-based protein food groups on cardiovascular disease (CVD) risk factors and predicted 10-y CVD risk. Methods: We conducted a cross-sectional analysis using data collected from 9211 Singapore residents (aged 21–75 y) from the Singapore Multi-Ethnic Cohort. Data on sociodemographic and lifestyle factors were collected using questionnaires. Dietary intakes were assessed using a validated FFQ. BMI, waist circumference, and blox.od pressure were measured during a physical examination, and blood samples were collected to measure lipid profiles. Associations were assessed by substitution models using a multiple linear regression analysis. Results: Isocaloric substitution of total plant-based proteins for total and all specific animal-based protein food groups were associated with lower BMI (β: −0.30; 95% CI: −0.38, −0.22), waist circumference (β: −0.85; 95% CI: −1.04, −0.66), and LDL cholesterol concentrations (β: −0.06; 95% CI: −0.08, −0.05) (P < 0.0056). Replacement of processed meat and processed seafood proteins with total plant-based proteins was associated with improvement in most CVD risk factors and predicted 10-y CVD risk. Replacement of oily fish with legume proteins was associated with lower HDL cholesterol and higher TG concentrations. Conclusions: The substitution of plant-based proteins for animal-based proteins, especially from processed meat and processed seafood, was inversely associated with the established CVD risk factors such as BMI, waist circumference, and lipid concentrations and predicted 10-y CVD risk. These findings warrant further investigation in independent studies in other Asian populations.
- Subject
- dietary protein; plant-based; cardiovascular disease; lipids; Asian; SDG 3; Sustainable Development Goals
- Identifier
- http://hdl.handle.net/1959.13/1493979
- Identifier
- uon:53675
- Identifier
- ISSN:0022-3166
- Language
- eng
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