What is the association between dairy consumption and cardiovascular mortality rate?
A prospective cohort study of US healthcare professionals with at least one risk factor indicated that replacement of animal protein (sources of cholesterol, saturated fat, heme iron and precursors of trimethylamine-N-oxide) with plant protein was associated with a reduced cardiovascular mortality rate. In that study, compared with plant protein, dairy was associated with an 8% higher mortality rate. Overall, plant protein was associated with a reduction in mortality rate of 10% for every 3% energy increment replacement of animal protein.