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Plant-based meat lowers some cardiovascular risk factors compared with red meat, study finds

Two uncooked vegan burgers
Kristi Blokhin/Shutterstock.com
Aug 11 2020
Fellow, Research, Stanford, Students

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.

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