Plant based diet at dinner time reduces CVD risk by ten percent: Study
Washington- There is ample emerging evidence that suggests that not only the quantity but also the quality and food sources of macronutrients plays an important role in CVD. However, limited studies have examined the association of meal timing of different quality of macronutrients with CVD risk.
Researchers have found in a new nationwide study that consumption of plant based diet at dinner time reduces CVD risk by ten percent. Further people who eat too many refined carbs and fatty meats for dinner have a higher risk of heart disease than those who eat a similar diet for breakfast.Therefore substitution of low-quality carbohydrates or animal protein by high-quality carbohydrates or plant protein at dinner could reduce CVD risk
The study has been published in the Endocrine Society's Journal of Clinical Endocrinology & Metabolism.
"Meal Timing of Subtypes of Macronutrients Consumption with Cardiovascular Diseases: NHANES, 2003-2016