Shockingly, the American Heart Association let one slide through their filters; and they featured this published research showing protein benefit to lowered heart disease risk EVEN WHEN SOME PROTEIN COMES FROM PROCESSED RED MEAT: https://www.ahajournals.org/.../HYPERTENSIONAHA.121.18222. What I find a little laughable is that in the journal of publication meat is mentioned first. In the AHA’s summary on their website, whole grains (which are a terrible and incomplete source of protein) are mentioned first.
As I covered previously, the AHA has outrageously questionable ties to financial interests which drive their recommendations. As such, you’re going to observe really weird and conflicting messages anyway. But, like I’ve covered previously with any health topic and varied research outcomes, we have to find WHY seemingly-conflicting messages exist.
Protein is the driving mechanism in biochemistry. All immunity, bone matrix, and DNA replication relies on an abundance of available protein. Also, the pressure of the circulatory system is managed via nitric oxide whose synthesis is totally reliant on protein as precursor. Thus, as completely expected, we see a U-shaped relationship EVEN WITH HIGHLY PROCESSED RED MEAT. Why? Because it is STILL a complete source of amino acids. Too low, and it’s likely representative of the person eating too little protein altogether. Too high, and it’s clearly too much of the processed byproduct affecting the person. There’s a sweet spot, even for this vilified food.
The irritation remains, however, as grains don’t contain the most usable protein or an amount which is usable. Double negative.
Nevertheless, MECHANISM is where we can understand seemingly-conflicting findings.