The Association of Black Cardiologists "Cooking for Your Heart & Soul"
https://abcardio.org/wp-content/uploa...

Dr Kim Williams "has board certifications in internal medicine, cardiovascular diseases, nuclear medicine, nuclear cardiology, and cardiovascular computed tomography. He has served on the faculty of the Pritzker School of Medicine, the Wayne State University School of Medicine in Detroit, Michigan, and since 2013 at Rush University Medical Center in Chicago, where he is the head of the cardiology department.

Williams has served as president of the American Society of Nuclear Cardiology, chairman of the Coalition of Cardiovascular Organizations, and chairman of the board of the Association of Black Cardiologists, among other positions.

In July 2022, Williams became the 24th Chair of the University of Louisville Department of Medicine in Louisville, KY." https://en.wikipedia.org/wiki/Kim_A._...

2019 ACC/AHA Guideline on the Primary Prevention of Cardiovascular Disease: https://ncbi.nlm.nih.gov/pmc/articles...

"When the PREDIMED cohort was reanalyzed post hoc for the “provegetarian” food pattern (more vegetable consumption versus animal, egg, fish, dairy, or meat product consumption), a significant mortality rate reduction (41%) was noted in the 2 quintiles with the highest vegetarian score."

" A comparison of plant and animal protein from the Adventist Health Study-2 cohortS3.1-10 similarly indicated that using meat for protein was associated with a 61% increase in mortality rate, whereas replacing meat with nuts and seeds was associated with a 40% reduction in mortality rate. "

" Similarly, the graded risk published by Song et al. indicated that lower mortality rate was associated with replacing animal protein of different origins with plant protein."

"Data from NHANES (National Health and Nutrition Examination Surveys) suggest that high consumption of sodium, red meat, and sugar-sweetened beverages and processed red meat consumption were associated with cardiovascular death."

"A prospective cohort study of US healthcare professional with at least 1 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 reduced cardiovascular mortality rate. In that study, compared with plant protein, poultry and fish were associated with a 6% higher mortality rate, dairy with an 8% higher mortality rate, unprocessed red meat with a 12% higher mortality rate, eggs with a 19% higher mortality rate, and processed red meat with a 34% 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."

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