Plant-Based Diet Quality is Important for Cardiovascular Health

A leading cause of death and disability in the world is cardiovascular disease (CVD). Food has a vital influence on the development and management of cardiovascular disease. And reducing the consumption of animal products has been shown to have a positive impact on cardiovascular health. However, simply reducing meat intake is not enough. A focus on overall diet quality, including the consumption of a variety of plant-based foods, is essential for reducing cardiovascular risk.

Studies have consistently shown that a diet high in animal products, particularly red and processed meat, is associated with an increased risk of CVD. Animal products are high in saturated fats and cholesterol, which have been linked to an increased risk of CVD.

A diet filled with plant-based foods, like fruits, vegetables, whole grains, legumes, and nuts, has been shown to have a protective effect on cardiovascular health. These foods are high in fiber, antioxidants, and unsaturated fats, and have been linked to improved blood pressure and lipid profiles which can reduce the risk of CVD.

Indeed, individuals should select plant-based foods that are close to natural. The foods should be whole foods. These are foods that have received very little processing or refining. Whole foods typically contain no additives or artificial ingredients. Although individuals can select from animal products infrequently in moderation, individuals should abstain from eating fried foods such as fried poultry and fried fish. Also, when animal products such as low-fat dairy and eggs are consumed, these products should be eaten infrequently and in moderation.

Healthcare providers should discuss the importance of diet quality with their patients when discussion cardiovascular health. This is especially true for patients considering a plant-based diet. Patients should be warned not to assume that all plant-based diets will improve cardiovascular health, just because there is an absence of meat. The patients should be warned to avoid non-meat foods that have been processed or contain additives or artificial ingredients.

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