An analysis recently published in Cellular Metabolism revealed that vegetarians, vegans and omnivores end up in similar proportions of amino acids, regardless of whether their menus rely more on beef, beans or Greek yogurt
Plant-based diets are associated with reducing the risk of cardiovascular disease and type 2 diabetes
Michael MacArthur of the Swiss Federal Institute of Technology in Zurich and colleagues found that the diets of vegans, vegetarians, and omnivores have similar amino acid profiles, even though the amino acid composition of their food is different
The research team fed the mice foods with different amino acid composition and amounts
Related paper information: https://doi.
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