Dietary protein cuts metabolic syndrome risk

Total protein intake as well as consumption of animal and plant proteins seem to suppress the risk of metabolic syndrome (MetS), a recent Iran study has found.

Drawing from the 2001 Isfahan Cohort Study, the researchers examined 6,504 adults (aged ≥35 years) who were without MetS at baseline. Protein intake and source, as well as other usual dietary variables, were determined through validated food frequency questionnaires. MetS was defined using the Joint Scientific Statement of the International Diabetes Federation Task Force on epidemiology and prevention.

Multivariate-adjusted logistic regression analysis found that the frequency of total protein consumption was associated with a significant 13-percent reduction in the likelihood of MetS (odds ratio [OR], 0.84, 95 percent confidence interval [CI], 0.81–0.87).

Looking at particular protein sources, the researchers found that increasing consumption frequency of animal protein likewise significantly suppressed the odds of MetS (OR, 0.81, 95 percent CI, 0.78–0.85), an effect driven by red meat (OR, 0.81, 95 percent CI, 0.75–0.87), poultry (OR, 0.78, 95 percent CI, 0.72–0.85), and egg (OR, 0.89, 95 percent CI, 0.80–0.98) consumption.

Similarly, plant proteins could also significantly reduce MetS risk (OR, 0.79, 95 percent CI, 0.72–0.87), particularly when eating nuts and seeds (OR, 0.87, 95 percent CI, 0.78–0.96).

“Our study provides evidence suggesting that [individuals] at high risk of MetS may benefit from increasing dietary intake of total protein, animal and plant protein. These associations were slightly stronger among men compared with women but did not considerably differ. Randomized clinical trials are required to confirm our findings,” the researchers said.