The importance of nutrition in maintaining cardiovascular health has long been established. Recent studies have shown that a diet rich in plant-based foods can be beneficial in reducing the risk of developing cardiovascular diseases. However, the quality of plant-based foods and the degree of processing they undergo also play a significant role in determining their impact on cardiovascular health.
A research team comprising members from INRAE, Inserm, Université Sorbonne Paris Nord, and Cnam conducted a study to explore the links between nutrition and cardiovascular health. The team analyzed health data from 63,835 adults participating in the French NutriNet-Santé cohort, with an average follow-up period of 9.1 years. By examining the participants’ dietary intake through detailed online questionnaires, the researchers were able to categorize the diets based on the proportion of plant-based and animal-based products, as well as their nutritional quality and level of processing.
The findings of the study revealed that adults consuming diets rich in plant-based products of higher nutritional quality, with minimal industrial processing, had a 40% lower risk of cardiovascular disease compared to those with diets low in such plant-based products and high in animal-based foods. Conversely, adults consuming diets rich in plant-based products of higher nutritional quality but undergoing ultra-processing did not show a reduced risk of cardiovascular disease. In fact, the risk was approximately 40% higher for those consuming a large proportion of plant-based products of lower nutritional quality and highly processed.
These results underscore the importance of considering both the nutritional quality and processing level of foods in assessing their impact on cardiovascular health. The study advocates for public health and nutrition policies that promote plant-based foods of good nutritional quality with minimal processing. Fresh, frozen, or high-quality canned fruits and vegetables without added fats, salt, sugar, or additives are examples of such foods that can contribute to cardiovascular health.
In conclusion, the study highlights the need to focus on the quality and processing of plant-based foods in addition to the plant-to-animal balance in the diet for optimal cardiovascular health. By making informed dietary choices that prioritize minimally processed, nutritionally rich plant-based foods, individuals can reduce their risk of developing cardiovascular diseases. This research provides valuable insights for shaping future public health and nutrition strategies aimed at promoting cardiovascular wellness.
