A long-term European study reports that cardiovascular outcomes are tied to food processing levels rather than whether foods are labeled plant-based.
By yourNEWS Media Newsroom
A large-scale longitudinal study published in The Lancet Regional Health – Europe has found that the health impact of plant-based diets varies significantly depending on how the foods are processed, challenging widely held assumptions about the inherent benefits of plant-derived diets.
The research followed 63,835 adults over an average period of 9.1 years and concluded that diets centered on minimally processed plant foods were associated with a substantial reduction in cardiovascular disease risk. Participants who consumed these whole foods—including vegetables, fruits, legumes, whole grains, and nuts—experienced an estimated 40% lower risk of developing cardiovascular conditions.
In contrast, individuals whose diets relied heavily on ultra-processed plant-based products showed no cardiovascular protection. Instead, their risk of heart disease was approximately 40% higher compared to those consuming minimally processed plant foods. Researchers also noted that this elevated risk exceeded that of participants who consumed fewer processed plant foods and included moderate amounts of whole animal products in their diets.
The study was conducted by researchers from INRAE, Inserm, and Université Sorbonne Paris Nord, who developed a multi-dimensional framework to analyze dietary patterns. Unlike traditional approaches that focus primarily on the ratio of plant to animal foods, the researchers evaluated diets based on three factors: the proportion of plant-based foods, their nutritional quality, and the degree of industrial processing.
This methodology allowed the team to isolate the effects of processing on health outcomes. Findings indicated that the benefits commonly attributed to plant-based diets were linked specifically to whole, minimally processed foods rather than the plant origin of ingredients alone.
Examples of ultra-processed plant foods identified in the study included packaged breads, instant soups, ready-made pasta dishes, sweetened fruit beverages, and sugary breakfast cereals. Despite being derived from plant sources, these products did not demonstrate cardiovascular benefits.
The study detailed how industrial processing alters the nutritional structure of foods. Techniques such as refining, high-temperature treatment, and chemical modification can reduce fiber content, degrade antioxidants, and introduce processed fats. These changes, researchers reported, result in a nutritional profile that differs significantly from that of whole foods.
Additionally, ultra-processed foods often contain additives such as emulsifiers, preservatives, and artificial flavoring agents. According to the findings, these substances may negatively affect gut microbiota and contribute to systemic inflammation, which is associated with impaired vascular function.
The research also examined the role of food labeling and marketing. Products labeled as “plant-based” or “vegan” are frequently perceived as healthier options, but the study found that such labels do not reliably indicate cardiovascular benefit when the products are highly processed. Researchers advised consumers to evaluate ingredient lists rather than relying on front-of-package claims, noting that ultra-processed foods are typically identifiable by long lists of additives and modified ingredients.
The study’s findings have implications for dietary guidance. Rather than emphasizing plant-based labeling alone, the results support recommendations focused on food quality and processing level. Diets that include whole, minimally processed plant foods formed the foundation of the most favorable outcomes observed in the study.
Researchers also found that moderate consumption of high-quality animal products alongside whole plant foods was not associated with increased cardiovascular risk, further underscoring the importance of overall dietary composition rather than categorical exclusions.
The study highlights a shift in nutritional research toward evaluating the full composition and preparation of foods. By distinguishing between whole and ultra-processed items, the findings suggest that the health effects of a diet are determined more by how food is produced and prepared than by whether it is classified as plant-based.
Source: Natural News
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