with a higher likelihood of developing cardiovascular diseases.
Other research has found that diets centered on plant-based foods can lower this risk when those foods offer balanced nutrition and are consumed in appropriate proportions.
To explore how nutrition relates to cardiovascular health in more detail, scientists from INRAE, Inserm, Université Sorbonne Paris Nord, and Cnam examined more than whether foods came from plant or animal sources.
Their assessment also incorporated the nutritional makeup of foods, including factors such as carbohydrate, fat, and antioxidant vitamin and mineral content, along with the level of industrial processing involved.
The team evaluated data from 63,835 adults enrolled in the French NutriNet-Santé cohort. Participants were followed for an average of 9.1 years, with some tracked for as long as 15 years. Information on what they ate and drank (collected over at least three days) was gathered through online questionnaires.
This detailed approach allowed researchers to classify diets based on the share of plant-based and animal-based foods, while also considering both nutritional quality and processing level.
The findings showed that adults who consumed more plant-based foods of higher nutritional quality (lower in fat, sugar, and salt) and with minimal industrial processing had about a 40 percent lower risk of cardiovascular disease compared with those who ate fewer nutritious plant-based foods and more animal-based products.
However, people who ate larger amounts of plant-based foods that were nutritionally higher quality but ultra-processed, including items such as industrial wholemeal breads, store-bought soups, ready-made pasta dishes, or commercially prepared salads with dressing, did not experience a reduced cardiovascular risk relative to individuals who consumed fewer of these products and more animal-based foods.
A notably higher risk emerged for adults whose diets were dominated by plant-based foods that were both lower in nutritional quality and ultra-processed. These items included crisps, sweetened fruit drinks or sodas made from plant extracts, chocolate-based sweets or confectionery, sugary breakfast cereals, and savory biscuits.
Their cardiovascular disease risk was roughly 40 percent higher than that of people who consumed more plant-based foods of good nutritional quality with little or no industrial processing.
Overall, the results show that understanding the relationship between diet and cardiovascular health requires considering the nutritional quality of foods and how heavily they are processed, in addition to the balance of plant-based and animal-based components.
These findings support public health recommendations that encourage the consumption of plant-based foods that are both nutritionally high quality and minimally processed (such as fresh, frozen, or high-quality canned fruits and vegetables without added fats, salt, sugar, or additives).
If you care about heart health, please read studies that yogurt may help lower the death risks in heart disease, and coconut sugar could help reduce artery stiffness.
For more information about health, please see recent studies that Vitamin D deficiency can increase heart disease risk, and results showing vitamin B6 linked to lower death risk in heart disease.
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