Swapping out red meat for plant-based meat alternatives can lower some cardiovascular risk factors, according to a new study by researchers at Stanford Medicine.
The small study was funded by an unrestricted gift from Beyond Meat, which makes plant-based meat alternatives. The researchers used products from the company to compare the health effects of meat with plant-based alternatives. Beyond Meat was not involved in designing or conducting the study and did not participate in data analysis.
Study co-authors include Matthew Carter, a 2018 Stanford Graduate Fellow, and Hannah Wastyk, a 2017 EDGE-STEM Fellow.