Scientists from the Physicians Committee for Responsible Medicine suggest that all doctors should be aware of the benefits of a plant-based diet for six health conditions:
Weight loss and maintenance, cardiovascular disease, cancer, diabetes, Alzheimer’s disease, and COVID-19.
The research is published in the American Journal of Lifestyle Medicine and was conducted by Saray Stancic et al.
In the paper, the team suggests that doctors should at least have a rudimentary knowledge of the benefits of a plant-based diet for these six conditions, for which they provide detailed evidence, including the following:
Weight loss and maintenance. A study of 70,000 people that found those who consumed a vegan diet weighed about 9 pounds less than those who did not. They also had a reduced risk of death.
Heart disease. Animal products are high in saturated fat and cholesterol, which are key drivers of heart disease.
But a recent meta-analysis found that those consuming a vegetarian diet decreased LDL “bad” cholesterol by 13 mg/dl.
Another analysis found a 24% lower rate of heart disease deaths among vegetarians compared to omnivores.
Cancer. Adopting healthy behaviors, which include remaining physically active and consuming diets rich in vegetables, fruits, and whole grains, has the potential to reduce breast cancer risk by as much as 50-70%.
Research also shows that diets that include soy and are high in fiber reduce breast cancer risk. Diets high in dairy products increase prostate cancer risk.
High-fiber diets reduce colorectal cancer risk, while daily consumption of red and processed meat increases its risk.
Diabetes. A Harvard study, which included participants from the Health Professionals Follow-Up Study, Nurses’ Health Study, and the Nurses’ Health Study II, concluded that those who consumed a plant-based diet could expect a 34% reduction in type 2 diabetes risk.
Alzheimer’s disease. A study found that those who adhered to the primarily plant-based Mediterranean-DASH Diet Intervention for Neurodegenerative Delay (MIND) diet, which is focused on brain-healthy foods such as green leafy vegetables, other vegetables, beans, berries, nuts, and whole grains, had a 60% lower risk of Alzheimer’s disease.
COVID-19. Harvard’s smartphone-based COVID-19 study found that in those who consumed a primarily plant-based diet, there was a 41% reduction in risk of severe COVID-19 as well as a 9% reduction in infection of any severity.
If you care about nutrition, please read studies about diet that may prevent or even reverse Alzheimer’s disease, and this traditional diet could reduce inflammation in the body.
For more information about nutrition, please see recent studies about this diet linked to better thinking skills later in life, and results showing this diet can increase heart disease and death risk.
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