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Posted on Jun 15, 2018, 12 p.m.
Primarily plant based or vegetarian diets are associated with numerous health benefits. Being vegetarian isn’t enough to reap the benefits, quality of food has been shown to matter as well.
A Netherlands study involving 6,000 people who consumed more plant protein and less animal protein showed a lower risk of developing coronary heart disease at median follow up of more than 13 years.
A study conducted in Brazil involving 4.500 adults who consumed more plant based protein were close to 60% less likely to show evidence of plaque in heart arteries on coronary artery score.
A study conducted in South Asia involving vegetarians were found to have lower risk factors for diabetes and heart disease, lower BMI, smaller waist circumference, lower abdominal fat, lower blood sugar, and lower cholesterol when compared to people from the same demographic who ate meat.
Changes in body weight were analyzed for more than 125,000 adults over a 4 year period showing plant based diets rich in high quality plant based foods such as nuts, whole grains, fruits, and vegetables were associated with less weight gain.
A study involving close to 30,000 American adults showed evidence that higher quality diets helps you live longer, and suggests plant based foods in diets are more important than the quality of animal based foods. High quality plant based components of the diet lowered mortality by 30%, higher quality animal based components had little effect. Beneficial effect of high quality plant based foods became more pronounced among participants with chronic health problems.
Consuming a diet of more plant protein and less animal derived protein is associated with less plaque in the arteries and lower risk of coronary heart disease. Vegetarian diets are associated with decreased risk factors for diabetes and heart disease. Healthful plant based foods are associated with less weight gain. Higher quality plant based foods were shown to be associated with lower risk of death.
The Nutrition 2018 inaugural meeting of the American Society for Nutrition will be presenting all of these findings in feature by the study’s research groups respectively: Kim V.E. Braun, Erasmus University Medical Center; Dirce Maria Marchioni, Faculdade de Saude Publica da USP; Sameera A. Talegawkar, George Washington University Milken Institute of Public Health; Ambika Satija, Harvard T.H Chan School of Public Health; and Fang Fang Zhang, Friedman School of Nutrition and Policy Tufts University.
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https://meeting.nutrition.org/
