Researchers from Johns Hopkins University have found that eating predominantly plant foods reduces the risk of death from heart disease by 32%, American Heart Association reported.
Scientists have analyzed data from over 12 thousand people who previously participated in studies regarding the risks of atherosclerosis. All of them had to fill out a questionnaire regarding food consumed at the beginning of the study in 1987. The incidence of cardiovascular disease (CVD) and the mortality rate among volunteers were estimated almost three decades later, in 2016.
People who consumed predominantly vegan foods were 16% less likely to suffer from CVD compared with those who had a minimal proportion of plant foods in their diet, while eating meat less reduced the risk of death from heart disease by 32%. At the same time, a greater number of vegan and vegetarian foods in the diet reduced the risk of death from any cause by 25%.
Scientists urge to minimize the consumption of animal products, and increase the proportion of vegetables, fruits, nuts, whole grains and legumes in the diet.