“While you don’t have to give up foods derived from animals completely, our study does suggest that eating a larger proportion of plant-based foods and a smaller proportion of animal-based foods may help reduce your risk of having a heart attack, stroke or other type of cardiovascular disease,” said Casey M Rebholz, an assistant professor at Johns Hopkins Bloomberg School of Public Health in the US.
The study, published in the Journal of the American Heart Association, reviewed a database of food intake information from over 10,000 middle-aged US adults who were monitored from 1987 through 2016 and did not have cardiovascular disease at the start of the study.
The researchers then categorised the participants’ eating patterns by the proportion of plant-based foods they ate versus animal-based foods.
People who ate the most plant-based foods overall had a 16 per cent lower risk of having a cardiovascular disease such as heart attacks, stroke, heart failure and other conditions, 32 per cent lower risk of dying from a cardiovascular disease and 25 per cent lower risk of dying from any cause compared to those who ate the least amount of plant-based foods.
“Our findings underscore the importance of focusing on your diet. There might be some variability in terms of individual foods, but to reduce cardiovascular disease risk people should eat more vegetables, nuts, whole grains, fruits, legumes and fewer animal-based foods.
“These findings are pretty consistent with previous findings about other dietary patterns, including the Dietary Approaches to Stop Hypertension, or DASH diet, which emphasise the same food items,” Rebholz said.
This is one of the first studies to examine the proportion of plant-based versus animal-based dietary patterns in the general population, noted Rebholz.
Prior studies have shown heart-health benefits from plant-based diets but only in specific populations of people, such as vegetarians or Seventh Day Adventists who eat a mostly vegan diet.