Comparative Health Impacts of Animal and Plant Proteins: An Exploration of Cardiovascular Risks and Benefits

ABSTRACT

The comparative exploration of animal and plant proteins highlights their respective nutritional benefits, health impacts, and broader implications for sustainability and ethics. Animal proteins, known for their complete amino acid profile and essential nutrients like vitamin B12, heme iron, and omega-3 fatty acids, play a crucial role in muscle repair and overall health. However, excessive consumption of red and processed meats is linked to health risks such as cardiovascular diseases, type 2 diabetes, and certain cancers, while contributing significantly to environmental degradation through greenhouse gas emissions and deforestation. In contrast, plant proteins are associated with reduced cholesterol levels, improved heart health, and a lower risk of chronic diseases, making them a healthier alternative for long-term well-being. Their environmental sustainability, lower resource requirements, and smaller ecological footprint further position them as a vital component in combating climate change and ensuring global food security. Despite their benefits, plant proteins face challenges such as incomplete amino acid profiles and the presence of anti-nutrients, which can impact nutrient absorption if not addressed through proper preparation techniques. Scientific comparisons underscore the importance of balance and moderation in dietary choices, emphasizing the role of plant-based proteins in reducing health risks while supplementing with animal proteins where necessary to meet specific nutritional needs. Ethical concerns regarding animal welfare and the unsustainable practices of industrial farming add another layer to the ongoing discourse.