Long-term data show heart health benefits depend on food quality and processing, not plant-based labels alone.
By yourNEWS Media Newsroom
A new study presented at the American College of Cardiology’s Annual Scientific Session reports that diets centered on ultra-processed plant-based foods are associated with poorer heart health outcomes compared with diets emphasizing whole, minimally processed plant foods.
Researchers from Harokopio University in Athens followed more than 2,000 adults in Greece for roughly a decade to examine links between dietary patterns and cardiovascular disease (CVD). The analysis found that participants who consumed higher amounts of heavily processed plant-based foods experienced a significantly increased risk of CVD, while those whose diets emphasized whole, minimally processed plant foods showed more favorable outcomes.
The findings underscore a key distinction often obscured by marketing: avoiding animal products alone does not guarantee cardiovascular benefits. The study identified a range of plant-based foods—such as packaged breads, ready-to-eat salads with industrial dressings, sweetened cereals, and meat substitutes—that are frequently high in refined carbohydrates, industrial oils, added sugars, and synthetic additives. These characteristics, researchers noted, are associated with metabolic disruption and inflammation, both of which are linked to cardiovascular risk.
Supporting evidence comes from a large French cohort study conducted by INRAE, Inserm, and Université Sorbonne Paris Nord, which tracked 63,835 adults for up to 15 years. That research reported a substantially lower risk of cardiovascular disease among individuals who consumed diets rich in minimally processed plant foods, while those relying on ultra-processed plant products did not experience similar benefits and, in some cases, faced elevated risk.
Across both studies, the central message was consistent: the degree of processing matters. Diets built around vegetables, fruits, legumes, whole grains, nuts, and other minimally processed foods were associated with better cardiovascular markers, whereas plant-based diets dominated by industrially processed products were not.
Researchers emphasized that food processing—not whether a food is labeled “vegan” or “plant-based”—appears to be a critical driver of health outcomes. Additives commonly found in ultra-processed foods, including certain emulsifiers, sweeteners, and refined oils, have been associated in prior research with inflammation, impaired glucose regulation, and altered gut function, all of which may contribute to cardiovascular disease.
The studies’ authors and independent nutrition experts caution that these findings do not argue against plant-based eating, but rather against equating plant-based labels with healthfulness. They recommend prioritizing fresh, whole foods and limiting reliance on packaged, highly processed products, regardless of whether those products are derived from plants or animals.
As interest in plant-based diets continues to grow, researchers say the evidence points toward a simple conclusion: cardiovascular health benefits are most strongly linked to dietary patterns centered on minimally processed, nutrient-dense foods, not to dietary labels or substitutions alone.
Watch this video about the book “Alternative Medicine Guide to Heart Disease” by Burton Goldberg and the editors of Alternative Medicine.
This video is from the BrightLearn channel on Brighteon.com.
Source: Natural News
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