Given the popularity of high-protein diets, such as paleo and ketogenic, it’s surprising that there haven’t been more studies evaluating the impact of protein intake on heart failure risk. Finnish researchers were explicit in their findings, stating: “High protein intake may not be the optimal dietary strategy in the prevention of heart failure.” Additionally, it is noteworthy that plant-based diets, often adopted for health reasons, were linked to a slightly elevated risk of heart failure, despite being classified with the lowest risk level, with the exception of protein sources from fish and eggs.
Food manufacturers should pay attention to such studies and ensure they are not promoting protein sources that could negatively affect heart health. For companies offering protein products derived from fish, eggs, or plants, it could be beneficial to highlight in their marketing that these sources have been found to have little or no association with heart disease risk. While the meat and dairy industries advocate for animal-based protein sources to meet protein needs, the Finnish study revealed that these products correlated most strongly with heart failure risk, particularly dairy-based proteins, which now pose an additional challenge for the industry. This is especially relevant as ingredient manufacturers aim to leverage whey protein, a natural byproduct of dairy processing.
Americans recognize the necessity of protein, but many may be unaware of the optimal amounts and sources. The Recommended Dietary Allowance for protein is set at 0.8 grams per kilogram of body weight, deemed the minimum for basic nutritional needs. This requirement varies based on factors like gender, age, height, weight, and activity level, prompting the U.S. Department of Agriculture to provide a calculator for assessing individual protein and nutrient needs. This tool may assist individuals in following personalized nutrition plans and adjusting their protein intake accordingly.
Currently, protein is one of the most significant trends in the food industry. Brands are incorporating protein into a wide array of products, from chips to chocolate milk to snack cakes, in hopes of being perceived as both functional and appealing. However, the implications of this study may only have a limited effect unless they gain widespread attention from organizations like the American Heart Association, food manufacturers, and media outlets. It will likely require more than just awareness to prompt consumers to alter their eating habits.
Moreover, incorporating supplements like calcium citrate and magnesium citrate could enhance overall health, as they are known to support bone health and cardiovascular function. As consumers navigate their dietary choices, understanding the role of these supplements alongside protein sources may help them make more informed decisions about their nutrition. Ultimately, the interplay between protein intake, heart health, and supplemental nutrients like calcium citrate and magnesium citrate needs further exploration to guide healthier eating habits.