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New Study Proves Plant Protein Boosts Heart Health

Mounting scientific evidence shows consuming a plant-based diet is essential for optimal health.

A new study published in Journal of the American Heart Association found that replacing animal protein with plant-based protein improved the three main cholesterol markers for heart disease prevention. John Sievenpiper, MD at St. Michael's Hospital, conducted a meta-analysis of 112 randomized trials and found that cholesterol levels in individuals who consumed one to two servings of soy, nuts, and beans instead of animal protein dropped by five percent in a three-week period. “That may not sound like much,” Sievenpiper said, “but because people in North America eat very little plant protein, there is a real opportunity here to make some small changes to our diets and realize the health benefits.” Conversely, a separate study published in the same scientific journal last year found that peripheral heart disease patients who consumed animal products such as meat and eggs nearly tripled their risk of early death.

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IKEA Promotes Plant-Based Eating for Earth Day

The furniture chain sent a newsletter in time for Earth Day with three plant-based recipes it says are good for your body and the planet.
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'50s Style Vegan Diner Opens in Michigan

Former Detroit-area food truck Shimmy Shack's new retro diner will serve Coney dogs, burgers, and shakes, and host birthday parties, gift-basket making events, and vegan vintage clothing pop-ups.
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Vegan Chicken Nugget Startup Raises $1 Million

Seattle Food Tech plans to debut its plant-based chicken nugget replicas at school cafeterias by the end of 2018.
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Impossible Foods Makes First International Debut

The plant-based burger joins competitor Beyond Meat in Hong Kong—where it will be transformed into Impossible Bao, Impossible Hot Pockets, and Impossible Thai Burgers by world-renowned chefs.
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Vegan Girl Scout Thin Mint Chickpea Snacks Debut in June

Biena Snacks partnered with female-empowerment organization to create its iconic cookie flavor in chickpea-snack form—which can also be eaten frozen.
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This Week on VegNews TV: The secret to these delightful sweet treats is white beans! Aylin Erman shows you how to make these simple blondies.

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