Eating a largely vegan diet made up of plant-based foods ...

 ... can slash the risk of heart disease by up to 52 per cent, new research suggests. 

https://247newsaroundtheworld.com/health-news/plant-based-diet-can-slash-the-risk-of-heart-disease-by-up-to-52-study-finds/

August 5, 2021 

Updated: 16 hours ago

Eating a largely vegan diet made up of plant-based foods can slash the risk of heart disease by up to 52 per cent, new research suggests. 

A variety of fruit and vegetables, whole grains, low-fat dairy products, skinless fish and chicken, nuts and legumes are all key to staving off health problems later in life.

Conversely, researchers advise that young adults limit saturated fat, salt, red meat, sweets and sugary drinks to prevent heart attacks in middle-age.

While they didn’t look at the reason behind the link, previous research suggests plant-based diets can lower your blood pressure, improve cholesterol and help you lose weight – all risk factors for heart disease.  

Eating a largely vegan diet made up of plant-based foods can slash the risk of heart disease by up to 52 per cent, new research suggests (stock image) 

VEGETARIAN DIETS CAN LOWER YOUR CHOLESTEROL 

Plant-based diets really do lower cholesterol, according to a review of nearly 50 studies.

Vegetarians generally eat more greens, fruits and nuts which means they have a lower intake of saturated fat, researchers found.

These foods are naturally rich in components such as soluble fibre, soy protein, and plant sterols (a cholesterol found in plants), all of which lower cholesterol. 

The research, led by Dr Yoko Yokoyama, from Keio University in Fujisawa, found vegetarians had 29.2 milligrams less of total cholesterol per decilitre (one tenth of a litre) than meat-eaters. 

The long-term study, led by scientists at the University of Minnesota School of Public Health in Minneapolis, looked at the diet of some 5,000 people over a 30-year period and whether they developed heart disease. 

They were not told what to eat. Instead, the quality of their diet was assessed at the start of the study and then after seven years and 20 years based on the A Priori Diet Quality Score (APDQS).

The APDQS was made up of 46 food groups split into beneficial foods (such as fruits, vegetables, beans, nuts and whole grains); adverse foods (such as fried potatoes, high-fat red meat, salty snacks, pastries and soft drinks); and neutral foods (such as potatoes, refined grains, lean meats and shellfish). 

This was done based on their links to heart disease.

People who got higher scores ate a variety of beneficial foods that largely made up a plant-based diet, while those who scored lower ate more adverse foods.  

During 32 years of follow-up, researchers found that 289 people involved in the study developed heart disease (including heart attack, stroke, heart failure, heart-related chest pain or clogged arteries).

They also discovered that those who scored in the top 20 per cent on the long-term diet quality score (meaning they ate the most nutritionally rich plant foods and fewer adversely rated animal products) were 52 per cent less likely to develop heart disease.

Meanwhile, between year seven and 20 of the study when the ages of participants ranged from 25 to 50, those who improved their diet quality the most were 61 per cent less likely to develop heart disease, compared to those whose diet quality declined the most during that time. 

Researchers advise that young adults limit saturated fat, salt, red meat, sweets and sugary drinks to prevent heart attacks in middle-age (stock image)

There were few vegetarians among the participants, so the study was not able to assess the possible benefits of a strict vegetarian diet, which excludes meat and fish.

‘A nutritionally rich, plant-centred diet is beneficial for cardiovascular health,’ lead author Yuni Choi said.

‘A plant-centred diet is not necessarily vegetarian. People can choose among plant foods that are as close to natural as possible, not highly processed. 

‘We think that individuals can include animal products in moderation from time to time, such as non-fried poultry, non-fried fish, eggs and low-fat dairy.’ 

Fellow author David E. Jacobs said: ‘As opposed to existing diet quality scores that are usually based on small numbers of food groups, APDQS is explicit in capturing the overall quality of diet using 46 individual food groups, describing the whole diet that the general population commonly consumes. 

‘Our scoring is very comprehensive, and it has many similarities with diets like the Dietary Guidelines for Americans Healthy Eating Index (from the U.S. Department of Agriculture’s Food and Nutrition Service), the DASH (Dietary Approaches to Stop Hypertension) diet and the Mediterranean diet.’

Meanwhile, a separate study published last month found that eating red and processed meat such as bacon, sausages and ham can significantly increase the risk of developing heart disease.

Analysing data from 13 different studies involving 1.4 million people allowed the team from the University of Oxford to examine the impact of meat on health.

They found that for every 50g per day of processed meat, such as bacon, ham and sausages eaten, the risk of coronary heart disease goes up by 18 per cent.

For unprocessed meat such as pork, lamb and beef, the risk increased by nine per cent over no red meat. There was no risk increase with poultry. 

The team say their study didn’t investigate the cause, but suggest it could be down to higher concentrations of saturated fat in red meat and salt in processed meat. 

The latest study has been published in the Journal of the American Heart Association.

WHAT SHOULD A BALANCED DIET LOOK LIKE?

Meals should be based on potatoes, bread, rice, pasta or other starchy carbohydrates, ideally wholegrain, according to the NHS

• Eat at least 5 portions of a variety of fruit and vegetables every day. All fresh, frozen, dried and canned fruit and vegetables count

• Base meals on potatoes, bread, rice, pasta or other starchy carbohydrates, ideally wholegrain

• 30 grams of fibre a day: This is the same as eating all of the following: 5 portions of fruit and vegetables, 2 whole-wheat cereal biscuits, 2 thick slices of wholemeal bread and large baked potato with the skin on

• Have some dairy or dairy alternatives (such as soya drinks) choosing lower fat and lower sugar options

• Eat some beans, pulses, fish, eggs, meat and other proteins (including 2 portions of fish every week, one of which should be oily)

• Choose unsaturated oils and spreads and consuming in small amounts

• Drink 6-8 cups/glasses of water a day

• Adults should have less than 6g of salt and 20g of saturated fat for women or 30g for men a day

Source: NHS Eatwell Guide 

https://247newsaroundtheworld.com/health-news/plant-based-diet-can-slash-the-risk-of-heart-disease-by-up-to-52-study-finds/

Plant-Based Diet: Everything You Need To Know

On the surface, a plant-based diet sounds simple. And although it’s been trending lately, the idea of eating “mostly plants” has been in the zeitgeist since Michael Pollan spelled it out in “The Omnivore’s Dilemma” in 2006.

06 Feb 2020

Christine Byrne

That said, anyone who has been given a plant-based diet prescription from their doctor, or tried to move away from the “standard American diet” and toward a more plant-based one, knows that doing so isn’t quite as simple as it sounds.

A strict plant-based diet means eating no animal products (aka veganism), but not everything is black and white.

Obviously, a plant-based diet centers on plants: fruits, veggies, whole grains, nuts, seeds, beans and legumes. Strictly speaking, it excludes all animal products, including not only meat but eggs and dairy. Some people follow a more flexible plant-based diet that includes a little bit of meat and/or dairy, which isn’t technically a plant-based diet. But since both strict plant-based diets and more flexible ones are valid choices with proven health benefits, we’ll talk about both of them here. 

“Some people say plant-based and mean vegan while others don’t,” said Marisa Moore, a registered dietitian based in Atlanta. “I use the term to mean mostly plants, not vegan.”

Then, there’s the question of what kind of plant-based food should be included in the diet. “Another group takes plant-based to mean 100% ‘whole foods’ plant-based, meaning even processed foods that are made entirely of plants are excluded,” said Taylor Wolfram, a registered dietitian based in Chicago. She also pointed out that there is “no standard definition of processed food,” which further muddies the idea of what a “whole foods” plant-based diet really is.

© bauhaus1000 via Getty Images A plant-based diet centers around plants: fruits, veggies, whole grains, nuts, seeds, beans and legumes. Strictly speaking, it excludes all animal products.

The bottom line is: One person’s plant-based diet might exclude animal products and processed foods, while another person’s might make a little bit of room for these things. What all plant-based diets have in common is that they emphasize eating mostly minimally processed plant foods. 

There’s evidence that eating a more “whole foods” plant-based diet can improve health, even if you don’t cut out animal products completely.

Good news for anyone who can’t fathom giving up cheese or steak forever: You don’t need to eat 100% plant-based to see health benefits. Shivam Joshi is an internal medicine physician at the New York University School of Medicine who eats an entirely plant-based diet, but he doesn’t necessarily recommend that to his patients.

Many of them are immediately turned off by the idea of going completely vegetarian or vegan. “I don’t tell people to go vegetarian or vegan,” Joshi said. Instead, he tells them to eat plant-based meals most of the time, without worrying about cutting out meat and dairy altogether.

“You can get most of the benefits of a full-on plant-based diet by eating this way. No one has really shown that full-on vegan is better,” he said. 

Moore also pointed out that eating a mostly plant-based diet “leaves room for flexibility, which can remove a lot of stress around eating. I’m a big fan of flexibility when it comes to food ― no need to try to be perfect.”

Moore suggested a limited amount of flexibility, though: “If you’re newly transitioning to a plant-based diet, you might start by adding just one or two plant-based meals per week and gradually work your way down.” Or, you could make a goal to only eat meat X times per week, depending on what feels realistic for you. 

Joshi emphasized a diet rich in unprocessed, high-fiber plant foods. In the short run, he said, these foods deliver high levels of vitamins and minerals, and can help lower cholesterol and blood sugar levels. In the long run, these effects can improve a person’s health outcomes. 

“Epidemiological data shows that the more plant foods someone eats, the lower their risk for certain chronic diseases, including cardiovascular disease, Type 2 diabetes and some cancers,” Wolfram said. 

OK, but what does shifting to a plant-based diet actually look like?

“Whenever someone is considering a plant-based diet, I generally suggest starting off slow,” said Ryan Maciel, a registered dietitian with Precision Nutrition. “Start with one of your favorite dishes ― let’s say a chicken stir-fry. Replace the chicken with beans, lentils or tofu as your plant-based protein source.” In other words, take some time to get comfortable with cooking and eating a few simple plant-based meals before you start overhauling your entire diet.

© Nastasic via Getty Images One person’s plant-based diet might exclude animal products and processed foods, while another person’s might make a little bit of room for these things. What all plant-based diets have in common is that they emphasize eating mostly minimally processed plant foods.

You can also focus on upping your fruit and vegetable intake before making any other major changes. Joshi pointed out that only 1 in 10 Americans eats the recommended five servings per day, and that making this a priority will have a huge impact ― you’ll get more vitamins, minerals and fiber, and likely eat less saturated fat (which the U.S. Department of Agriculture recommends limiting to 10% of your total calories in order to lower your risk of heart disease). And, you’ll get the most out of those five-a-day if you eat a variety, including leafy greens every day, because you’ll also get a variety of nutrients. 

When and if you do start eating primarily plant-based foods, be sure to prioritize protein and other key nutrients that are less abundant in plant foods. 

Wolfram emphasized the importance of prioritizing protein-rich plant foods.

“Legumes are a key food group for plant-based eaters to meet protein and amino acid recommendation,” she said. Protein recommendations vary from person to person, but the National Academy of Medicine recommends that adults get 0.8 grams of protein per kilogram of body weight each day, about 50 grams per day for a 140-pound person.

“Legumes include beans, lentils, peas, peanuts and soy foods such as tofu and tempeh. Plant-based eaters should strive for a minimum of 3 to 4 servings of these foods every day (1/2 cup beans, lentils, peas and soy foods; 1/4 cup peanuts; 2 tablespoons peanut butter).”

Maciel emphasized the importance of getting adequate micronutrients. Here are some ways to do that:

• Dark leafy greens, beans and fortified grains are a good source of iron, and eating them alongside foods rich in vitamin C (like citrus and bell peppers) can help with iron absorption. 
• “Omega 3-fatty acids are essential fats that can improve your health by reducing your risk of heart disease,” Maciel said. Omnivores can get these from fatty fish, but walnuts, flaxseeds and chia seeds are all good plant-based sources.
• Dairy is off-limits, but it’s a major source of calcium. “There are plenty of other options for you to choose to meet your needs,” Maciel said. Fortified plant-based milks, tofu, broccoli, leafy greens, beans, nuts and seeds are all good sources.
• “It can be challenging to get enough vitamin D from whole food sources, especially for vegetarians,” Maciel said. Although things like plant-based milk, orange juice and cereals are often fortified, people who don’t get much sun exposure might be lacking in vitamin D ― talk to your doctor about possible supplementation.
• “Iodine is needed to make thyroid hormones,” Maciel said. “Since iodine is naturally found in foods such as fish and dairy, plant-based eaters excluding these foods may be at risk.” Seaweed and fortified grains are good sources, or you could switch to using iodized salt (many salts at the grocery store are iodized). 
• “Vitamin B12 is only found in animal products and fortified foods,” Maciel said. “Therefore, vegans need to take a B12 supplement or consume foods fortified with vitamin B12. Plant-based options include fortified plant-based milks, fortified cereals and fortified nutritional yeast.”

On a plant-based diet, your “staples” will look a little bit different. 

“Especially if this is a new way of eating, know that it may take some time to figure it all out,” Moore said. “You’ll need to plan a little more to make sure you’re getting the nutrition you need and not going hungry because you’re not sure what you can eat.” Cooking big batches of veggies and grains at the start of each week can make things easier, as can keeping plenty of canned or dried beans, nuts and seeds on hand. 

Although processed foods shouldn’t make up the bulk of your plant-based diet, store-bought frozen veggie burgers and other plant-based meat alternatives are a smart way to round out your meals when you’re pressed for time and/or staring down an empty fridge. Likewise, fortified cereals and breads are good sources of many of the nutrients that Maciel mentioned above, so look for whole-grain versions and make them a staple in your kitchen.

One final thing to keep in mind: A plant-based diet isn’t realistic for everyone, and that’s OK.

What many plant-based diet advocates forget is that not everyone has access to unprocessed plant-based foods, and that even those who do might not realistically be able to eat them regularly. Roughly 11% of the U.S. population is food-insecure, meaning they don’t consistently have access to fresh and healthy foods. For anyone in this position, a plant-based diet will be nearly impossible. And even individuals who can access whole foods might not have time to prepare them regularly ― cooking whole foods from scratch takes longer than picking up ready-made food or cooking convenience foods. This is important to keep in mind when deciding whether a plant-based diet is realistic for you ― it’s also a reason not to extol the virtues of such a diet to everyone you meet, as it might instill shame in someone who just can’t eat that way.

“Plant-based diets can be appealing to those with eating disorders and disordered eating because certain foods are restricted and, therefore, the diet can reduce calories,” Maciel said. “For these individuals, a plant-based diet or any diet that restricts certain foods probably isn’t the best idea.” Instead, he recommended that those individuals shift away from food rules, with the help of a registered dietitian or therapist, if possible.

And of course, remember that how you eat is ultimately up to you. “If someone has no interest in eating plant-based, then it isn’t something they should force,” Wolfram said. Eating one way or another doesn’t make you morally superior to anyone, and no one way of eating can guarantee health (or, just as importantly, happiness). Also, remember that the way you choose to eat might evolve over time, and there’s no need to put a label on your diet ― if eating an entirely or mostly plant-based diet seems like a good idea for you right now, for health reasons or other reasons, do it! But if your priorities shift in the future, it’s OK that your eating habits do, too.

This article originally appeared on HuffPost.

https://www.msn.com/en-my/health/nutrition/plant-based-diet-everything-you-need-to-know/ar-BBZH8M6?ocid=ientp