More evidence that plant-based diets might ward off heart problems
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- Reviewed by Anthony L. Komaroff, MD, Editor in Chief, Harvard Health Letter; Editorial Advisory Board Member, Harvard Health Publishing
You might consider this while you're planning meals: a Harvard study suggests that boosting the share of plant-based protein in the diet is linked to significantly lower risks of heart and blood vessel problems. The findings were published in the December 2024 issue of The American Journal of Clinical Nutrition. Researchers evaluated health and lifestyle information reported by more than 200,000 people who were followed for 30 years. Compared to participants whose diets had the lowest ratio of plant protein to animal protein, those with the highest ratio had a 19% lower risk of developing cardiovascular disease and a 27% lower risk of developing coronary artery disease. People who replaced red and processed meat with plant sources also had lower risks for stroke. The study results don't say that animal protein needs to be eliminated, just that its share should be reduced for most people. Sources of plant-based proteins include legumes (such as beans and lentils), nuts, seeds, and whole grains.
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About the Author
Heidi Godman, Executive Editor, Harvard Health Letter
About the Reviewer
Anthony L. Komaroff, MD, Editor in Chief, Harvard Health Letter; Editorial Advisory Board Member, Harvard Health Publishing
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