Heli E K Virtanen, Sari Voutilainen, Timo T Koskinen, Jaakko Mursu, Petra Kokko, Maija P T Ylilauri, Tomi-Pekka Tuomainen, Jukka T Salonen, Jyrki K Virtanen. Dietary proteins and protein sources and risk of death: the Kuopio Ischaemic Heart Disease Risk Factor Study. The American Journal of Clinical Nutrition, 2019; DOI: 10.1093/ajcn/nqz025
Marta Guasch-Ferré, Ambika Satija, Stacy A. Blondin, Marie Janiszewski, Ester Emlen, Lauren E. O’Connor, Wayne W. Campbell, Frank B. Hu, Walter C. Willett, Meir J. Stampfer. Meta-Analysis of Randomized Controlled Trials of Red Meat Consumption in Comparison With Various Comparison Diets on Cardiovascular Risk Factors. Circulation, 2019; 139 (15): 1828 DOI: 10.1161/CIRCULATIONAHA.118.035225
Plant-Based Diets for Diabetes
The typical diet in all corners of South Asia is based on mostly plants.
I stumbled upon this wonderful blog post by Niraj “Raj” Patel, M.D.
Our data indicate that caloric restriction leads to a marked improvement in glucose metabolism and body-fat composition, including liver-fat content. The marked reduction in liver fat might be mediated via changes in ferritin levels. In the context of caloric restriction, there seems to be no additional beneficial impact of reduced red meat intake and increased fiber intake on the improvement in cardiometabolic risk parameters
The research, conducted in a mouse model, suggests how lifestyle and genetics converge. The researchers found that animals with an APC mutation, the most common genetic mutation found in humans with colorectal cancer, developed cancer faster when fed a high-fat diet.
The mice with APC mutations developed benign growths called adenomas. In humans, adenomas are common in the intestine and are routinely removed during colonoscopies. These growths normally take decades to turn into malignant adenocarcinomas. Yet the adenomas in these mice quickly turned cancerous when given high-fat diets.