While a plant-based diet is correlated with a reduced risk of health problems, consumption of ultra-processed plant-based foods is associated with an elevated risk of cardiovascular disease.
- Plant foods are generally considered healthier.
- However, when they are ultra-processed, they are associated with an increased risk of cardiovascular disease.
- They can contribute to the development of high blood pressure or cholesterol disorders.
Not all vegetarian foods are created equal. A diet rich in vegetables and fruits is associated with a reduced risk of disease, but it depends on how these foods are prepared. Researchers from the University of São Paulo and Imperial College London show that consumption of ultra-processed plant-based foods is associated with an increased risk of cardiovascular disease. The results of their study were published in The Lancet Regional Health – Europe.
Plant-based diet: a large study on its links with cardiovascular risks
This work is based on the health data of nearly 120,000 people. These participants reported their diet for at least two days, and the researchers analyzed their medical records to collect information on cardiovascular risks. Foods were classified into different categories: processed or not, of animal or plant origin, etc. Ultra-processed foods were designated by the term UPF (for ultra-processed food).
“Each 10 percentage point increase in non-UPF plant-based food consumption was associated with a 7% lower risk of cardiovascular disease and a 13% lower risk of cardiovascular disease mortality, conclude the authors. Conversely, consumption of plant-based UPF foods was associated with a 5% increased risk and 12% higher mortality..” The researchers also found that any consumption of UPF foods, whether animal or plant-based, is linked to a higher risk of cardiovascular disease and death from these diseases.
Processed foods should be limited
“Although they are plant-based, these foods may contribute to risk factors such as cholesterol disorders and high blood pressure due to their composition and processing methods, “develops the first author of the study, Dr. Fernanda Rauber, researcher at the University of São Paulo. Food additives are present in these products. They can cause oxidative stress and inflammation, further increasing risks. Therefore, our results support the transition to plant-based food choices that consider the degree of processing to improve cardiovascular health outcomes.”
For the research team, the “nutritional guidelines” must encourage consumers to limit their consumption of meat, but also of processed products, whether animal or plant-based.HASWhile ultra-processed foods are often marketed as healthy, this large study shows that ultra-processed plant-based foods do not appear to have protective effects and are linked to poor health outcomes.”concludes Dr. Eszter Vamos, co-author of the study.
