New research published in The Lancet Regional Health - Europe suggests that certain types of plant-based diets, particularly plant-based diets that rely heavily on ultra-processed foods, may increase the risk of heart disease by over 40% compared to healthier plant-based diets.
The study used data from a French cohort of nearly 64,000 participants that were followed for a median of 9 years. During the study, information on their eating habits was collected. This included information on plant- and animal-based foods, ultra-processed foods, and overall nutritional quality. During the study, the participants were also monitored for the development of cardiovascular disease. The goal of the study was to see how plant-based diets, ultra-processed foods, and overall nutritional quality are related to the risk of developing heart disease.
The results showed that participants who ate more plant-based foods that were of high quality (good nutritional value and low processing) had about a 40% lower risk of heart disease compared to participants who ate fewer high-quality plant-based foods and more animal-based foods. High-quality plant-based foods included minimally processed items that were low in added fat, salt, and sugar, such as fruits, vegetables, and nuts. However, participants who ate more plant-based foods that were high in nutritional value but ultra-processed, such as whole grain breads, pre-made soups, and commercially prepared salads, saw no reduced risk of heart disease compared to participants who ate more animal products. Participants who consumed a mostly plant-based diet that was low in nutritional value and high in ultra-processed foods, such as premade cookies, sodas, and candies, also saw no reduced risk of heart disease, with their risk being approximately 40% higher than the participants with the healthiest plant-based diets.
The results of this study indicate that both nutritional value and processing must be considered when determining whether a particular diet is healthy for the heart. Ultra-processed foods, even those that are nutritionally sound, have potential to raise heart disease risk.
Sources: The Lancet Regional Health - Europe, Science Daily
