Too much protein can lead to heart disease, says study

Diets high in protein can hurt the heart, a new study by the University of Pittsburgh School of Medicine unveiled.

Contrary to the popular belief that high-protein intake benefits muscle strength and mass, the research indicates it may increase the risk of atherosclerosis, a contributor to heart disease.

“Our study shows that dialing up your protein intake in pursuit of better metabolic health is not a panacea. You could be doing real damage to your arteries,” Dr. Babak Razani, professor of cardiology at the university and one of the study’s authors, said in the school’s release.

The study dives into the relationship between protein consumption and the development of atherosclerosis, where arteries become clogged and hardened due to plaque buildup. Research revealed that diets with protein comprising more than 22% of daily calories can exacerbate the condition.

Combining human clinical trials with animal and cellular models, the research team discovered that excessive protein can activate immune cells tied to plaque formation, thus heightening heart disease risk.

One of the critical findings from the study is the role of the amino acid leucine, found in animal products like beef, eggs and milk, in promoting pathways leading to atherosclerosis. Identifying leucines as potential culprits in cardiovascular risk allows for more nuanced dietary guidelines, potentially leading to “precision nutrition” for disease prevention.

The research emerges amid the rising popularity of high-protein diets for their supposed benefits, including muscle maintenance and weight loss. But Dr. Razani said those types of diets don’t work for everyone.

“Perhaps blindly increasing protein load is wrong,” he said, according to Study Finds. “Instead, it’s important to look at the diet as a whole and suggest balanced meals that won’t inadvertently exacerbate cardiovascular conditions, especially in people at risk of heart disease and vessel disorders.”

He added, “Our hope is that this research starts a conversation about ways of modifying diets in a precise manner that can influence body function at a molecular level and dampen disease risks.”