Excessive Protein Intake Linked to Increased Atherosclerosis Risk

Recent research identifies leucine as a key amino acid contributing to the hardening of arteries, suggesting a reevaluation of dietary protein sources.

• University of Pittsburgh School of Medicine researchers found that consuming over 22% of dietary calories from protein can lead to increased atherosclerosis risk.
• Leucine, an amino acid enriched in animal-derived foods, is identified as a primary driver of atherosclerotic plaque formation.
• The study combines human trials with experiments in mice and cells, highlighting the molecular mechanisms behind protein's impact on artery health.
• Findings suggest a potential for personalized diet modifications to mitigate cardiovascular disease risks.
• The research calls for a balanced approach to protein consumption, especially for individuals at risk of heart disease.

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