Processing Affects Benefits Of Plant-Based Diets
Previous research has linked habitual consumption of ultra-processed foods to an increased risk of cardiovascular disease, while whole food, plant-based diets have been associated with lower risk. To better understand these relationships, researchers from France’s National Research Institute for Agriculture, Food and Environment and elsewhere examined not only whether particular foods were plant- or animal-based, but also their nutritional quality and degree of industrial processing.
The researchers followed 63,835 adults for up to 15 years. They assessed the participants’ diets using repeated online food records collected over at least three days. They then categorized the diets based on the proportion of plant versus animal foods, nutritional quality, and processing level.
Results showed that people who consumed more plant-based foods that were nutritionally high quality and minimally processed (low in fat, sugar, and salt) had about a 40 percent lower risk of cardiovascular disease compared with those who ate fewer such foods and more animal-based products. Examples include fresh or minimally processed fruits, vegetables, and other whole plant foods.
However, diets high in nutritionally adequate but ultra-processed plant-based foods — such as packaged soups, ready-made meals, or pre-prepared salads with dressings — did not provide a cardiovascular benefit compared with diets higher in animal-based foods. The highest risk was observed among volunteers whose diets were dominated by low-quality, ultra-processed plant foods, including potato chips, sugary drinks and cereals, and other sweets. They had an approximately 40 percent higher risk of cardiovascular disease than those consuming mostly high-quality, minimally processed plant foods.
Overall, the investigation highlights that the health benefits of plant-based diets depend strongly on food quality and processing.
Try this recipe today: Vegetarian Shepherd’s Pie
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