Eating mostly plant-based foods and fewer animal-based foods may be linked to better heart health and a lower risk of dying from a heart attack, stroke or other cardiovascular disease, according to new research published in the Journal of the American Heart Association, the Open Access Journal of the American Heart Association/American Stroke Association. Dr. Casey M. Rebholz, assistant professor in the department of epidemiology at Johns Hopkins Bloomberg School of Public Health, is the paper’s lead author.
Researchers reviewed a database of food intake information from more than 10,000 middle-aged U.S. adults who were monitored from 1987 through 2016 and did not have cardiovascular disease at the start of the study. They then categorized the participants’ eating patterns by the proportion of plant-based foods they ate versus animal-based foods.
People who ate the most plant-based foods overall had a:
This is one of the first studies to examine the proportion of plant-based versus animal-based dietary patterns in the general population.Friday Letter Submission, Publish on August 16