Protein and chronic diseases

Cardiovascular disease: One concern about the high-protein diet craze has been that eating diets high in protein and fat, and low in carbohydrate, would harm the heart. Recent research provides reassurance that eating a lot of protein doesn’t harm the heart. In fact, it is possible that eating more protein, especially vegetable protein, while cutting back on easily digested carbohydrates may benefit the heart. A 20-year prospective study of 82,802 women found that those who ate low-carbohydrate diets that were high in vegetable sources of fat or protein had a 30 per cent lower risk of heart disease, compared to women who ate high-carbohydrate, low-fat diets.

•Diabetes: Although proteins found in cow’s milk have been implicated in the development of type 1 diabetes, ongoing research has yielded inconsistent results. The amount of protein in the diet doesn’t seem to adversely affect the development of type 2 diabetes, although research in this area is ongoing. A recent 20-year prospective study in women suggests that eating a low-carbohydrate diet that is high in vegetable sources of fat and protein may modestly reduce the risk of type 2 diabetes.

•Cancer: There’s no good evidence that eating a little protein or a lot of it influences cancer risk. Eating a lot of red meat is linked to an increased risk of colon cancer, however, as is eating processed meat.

•Osteoporosis: Digesting protein releases acids that the body usually neutralises with calcium and other buffering agents in the blood. Eating lots of protein, such as the amounts recommended in the so-called low-carb or no-carb diets, takes lots of calcium. Some of this may be pulled from bone. Following a high-protein diet for a few weeks probably won’t have much effect on bone strength. Doing it for a long time, though, could weaken bone.

Source: www. hsph.harvard.edu/nutritionsource/protein-full-story