Notes from the Scientific Department
Switching from Animal to Vegetable Protein Reduces Risk of Heart Disease
Lean meat may not be as healthy for you as the meat industry wants you to believe, says the Center for Science in the Public Interest (CSPI). According to the June, 1993 issue of CSPI's "Nutrition Action Healthletter," more than two dozen clinical studies over the past 20 years consistently demonstrate that replacing meat and other sources of animal protein with soy protein reduces blood cholesterol levels. Blood cholesterol levels have in some instances dropped by 25 percent even in individuals who were already eating low-fat meats and dairy products." Michael Jacobson, CSPI Executive Director, suggests that, "Diets rich in animal protein — even without a high fat content — cannot achieve the lowest blood cholesterol levels and the least risk of heart disease."
CSPI has written the Secretaries of Agriculture and Health and Human Services to sponsor further research to determine whether other vegetable proteins have the same cholesterol-reducing properties as soy and has called on the government to revise its nutrition advice to emphasize more strongly plant over animal sources of protein.
Reed Mangels, Ph.D., R.D.
THE VEGETARIAN RESOURCE GROUP DISTRIBUTED 1,000 QUANTITY VEGAN RECIPE PACKETS TO FOOD SERVICE DIRECTORS
The Vegetarian Resource Group had a booth at the American School Food Service Association's (ASFSA) annual meeting in Boston and thanks to several generous donations we were able to hand out 1,000 of our Quantity Vegan Recipe Packets for free. Food service directors said that students are requesting vegetarian options.
In attendance at the ASFSA conference was The United States Department of Agriculture (USDA). According to representatives from USDA, the organization is experimenting with a pilot project that may, in the future, give schools the option of planning school lunches based upon the total nutritional profile of the meal as opposed to a pre-determined number of servings from traditional food groups. USDA has been under pressure to initiate changes that will help schools meet current dietary recommendations.
The nutrient standard demo project will begin this autumn, with 30 school districts from around the country participating. In 1995, the plan is to open the program up to any school district wanting to give the system a try. Under the new system, it would be much easier to offer meatless menus that would meet with federal guidelines for reimbursement under the school lunch program.
Suzanne Havala, M.S., R.D.
