High protein diets like Atkin's may increase risk of heart failure, finds study

Animal and dairy proteins cause the biggest increase in heart failure risk, but excessive plant protein consumption also has an impact.

High protein diets, which have gained in popularity as food trends have turned against carbohydrates, may increase the risk of heart failure in older men by as much as 49 per cent, a study has found.

Relatively little research has been conducted on the long-term impact of wolfing down chicken breasts and steak in the name of weight loss, even though it's central to health-fad bibles like the Atkin's Diet and a multimillion pound supplement industry.

But a new study by Finnish researchers found that all diets involving excessive protein consumption were associated with an increased risk of heart problems.

Among middle aged and older men, those eating the the most animal protein and dairy had a risk of heart failure 43 and 49 per cent higher, respectively, than those eating the least, they found.

Men who ate the most protein, of all types, had their risk of heart failure increased by a third and those who ate the most plant protein increased it by 17 per cent – although higher plant protein intake was associated with a healthier lifestyle overall.

“As many people seem to take the health benefits of high-protein diets for granted, it is important to make clear the possible risks and benefits of these diets,” said study author Dr Jyrki Virtanen, adjunct professor of nutritional epidemiology at the University of Eastern Finland.

Heart failure means the heart is unable to pump enough blood around the body to keep the tissues and organs healthy, leading to increasingly poor health and eventually death.

Dr Virtanen said their work adds to earlier studies showing that animal proteins in particular, were a health risk when consumed excessively and increased the likelihood of developing type 2 diabetes and dying earlier.

However, some trials have previously shown that supplements of amino acid, the building blocks of larger protein molecules, could help protect the heart in some patients.

While the study, published in the scientific journal Circulation, focused on four diet groups, an analysis of different types of protein found only eggs and fish did not increase the risk of heart failure.

Meat in general did cause an increase but this was not statistically significant. However, some specific types – such as processed red meat found in sausages and bacon – were associated with increased heart failure risk.

In total they looked at 2,441 men from the age of 42 to 60 and assessed their diet and health over a 22-year period.

In this group there were 334 cases of heart failure and 77 per cent of the protein being consumed came from animal sources, with the remainder from plants.

Advice from the World Health Organisation and other national health bodies is to keep a balanced diet, low in sugars, saturated – such as dairy – and red meats and to eat more fish, beans, vegetables and pulses.

“As this is one of the first studies reporting on the association between dietary protein and heart failure risk, more research is needed before we know whether moderating protein intake may be beneficial in the prevention of heart failure,” said Heli Virtanen the study’s first author.

Long-term scientific studies which compare different levels of protein and different sources, looking and more diverse groups are also important.