Plant-Based Diet Connected to Lower Risk of Cardiovascular Death
A new study from Johns Hopkins Bloomberg School of Public Health in Baltimore adds to the mounting body of evidence that plant-based diet may help reduce the risk of cardiovascular disease (and death from it) by 32%.
For the study, a team of researchers checked data from 12,168 people of middle age involved in the Atherosclerosis Risk in Communities (ARIC) study, in which the participants were followed from 1987 to 2016.
The analysis of the available data showed that those people who consumed more plants had a 25% lower risk of dying from any cause and a 32% lower risk of dying from cardiovascular disease.
The lead author of the new study Casey M. Rebholz, Ph.D., says: “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.”
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