More vegetables can effectively lower heart disease risk

6 March 2015

A new study has found that adopting a diet that has a higher proportion of plant-based foods than animal-based ones could lower a person's risk of having heart disease or a stroke.

According to research presented at the American Heart Association EPI/Lifestyle 2015 meeting, people who have this low-meat intake diet had a 20 per cent lower risk of dying from cardiovascular disease, compared to those who were the least pro-vegetarian. 

The observational study saw researchers analyse the eating habits of 451,256 Europeans and discovered that people who had at least 70 per cent of their food from plant sources are more likely to have an "improved nutritionally balanced diet".

Lead author Dr Camille Lassale, lead author and an epidemiologist at Imperial College London's School of Public Health, said instead of "drastic avoidance" of animal-based foods, substituting some of the meat in your diet with plant-based sources can be "a very simple, useful way to lower cardiovascular mortality".
 
Researchers scored participants based on the types of foods they ate and the scores were adjusted for other factors such as age, gender, daily calories and body mass index.

Posted by Edward Bartel

Health News is provided by Adfero in collaboration with Spire Healthcare. Please note that all copy above is ©Adfero Ltd. and does not reflect views or opinions of Spire Healthcare unless explicitly stated. Additional comments on the page from individual Spire consultants do not necessarily reflect the views or opinions of other consultants or Spire Healthcare.

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