Plant-based diets and cardiovascular health

Satija, Ambika; Hu, Frank B.

doi:10.1016/j.tcm.2018.02.004

Cited by 308 publications

(228 citation statements)

References 62 publications

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“…Our result is in line with earlier meta-analysis data on RCT's related to the effects of plant-based diets on lipoprotein profile [14,15] as well as what has been observed in vegans [25]. Overall, our results support epidemiological findings on a decreased risk of CVD associated with plant protein intake e.g., [26], which thus can be explained by the changes in the composition of whole diet and not by protein per se.…”

Section: Discussionsupporting

confidence: 92%

Replacing Animal-Based Proteins with Plant-Based Proteins Changes the Composition of a Whole Nordic Diet—A Randomised Clinical Trial in Healthy Finnish Adults

et al. 2020

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Increased consumption of plant-based foods and decreased consumption of animal-based foods is recommended for healthy diets and sustainable food production. We investigated the effects of partial replacement of dietary animal proteins with plant-based ones on intake of energy-yielding nutrients, fibre, and plasma lipoproteins. This 12-week randomised clinical intervention comprised 107 women and 29 men (20–69 years) in three diet groups with different dietary protein compositions (“ANIMAL”: Animal 70%/plant 30%; “50/50”: Animal 50%/plant 50%; “PLANT”: Animal 30%/plant 70%; all: Protein intake 17 E%). Nutrient intakes were assessed by 4-day food records. Saturated fat intake (E%) was lower and polyunsaturated fatty acid intake (E%) higher in the PLANT and 50/50 groups compared to the ANIMAL group (p < 0.001 for all). Fibre intake was higher in the PLANT (p ˂ 0.001) and 50/50 (p = 0.012) groups. Total and LDL cholesterol were lower in the PLANT than in the ANIMAL group (p = 0.003 for both) but no differences in HDL cholesterol or triglycerides were observed (p > 0.05). Replacing animal protein with plant protein sources in the diet led to an increased fibre intake and improved dietary fat quality as well as blood lipoprotein profile. Flexitarian diets could provide healthy and more sustainable alternatives for the current, predominantly animal-based diets.

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Section: Discussionsupporting

confidence: 92%

Replacing Animal-Based Proteins with Plant-Based Proteins Changes the Composition of a Whole Nordic Diet—A Randomised Clinical Trial in Healthy Finnish Adults

et al. 2020

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“…The Institute of Medicine has established that the consumption of 200 g of fresh uvaia can provide around 40% of dietary reference intake of total fiber . Recent studies have demonstrated that the consumption of fiber decreases the risk of developing cardiovascular disease and has a beneficial effect on cholesterol levels …”

Section: Resultsmentioning

confidence: 99%

Geographical discrimination of uvaia (Eugenia pyriformis Cambess) by principal component analysis

et al. 2019

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BACKGROUND The international marketing of native Brazilian fruits may benefit from research into discrimination between plants with particular properties. Plants with certain characteristics have strong potential for use in agroindustry and for the development of new processed products. In the current study, 12 uvaia plants (Eugenia pyriformis Cambess), native to Brazil, were geographically discriminated by chemometric methods, using nutritional composition, physicochemical characterization, bioactive compounds, and antioxidant capacity data. RESULTS Uvaia fruits presented good nutritional value, with a high moisture and carbohydrate content. All fruits presented a pH value lower than 4, being classified as highly acidic, and the total soluble solids (°Brix) ranged between 2.90 and 9.80. Some plants had a higher vitamin C content, and all the plants had a high bioactive compound content (phenolic and flavonoids) and antioxidant capacity in 1,1‐difenil‐2‐picrilhidrazil (DPPH), 2,2'‐azino‐bis(3‐ethylbenzothiazoline‐6‐sulfonic acid) (ABTS), and ferric reducing antioxidant power (FRAP) assays. Hydroethanolic solution was the best extraction solvent tested when compared with water and ethanol. Using principal component analysis, it was possible to discriminate among the plants in five different groups; however, just one group was responsible for higher antioxidant compound content. CONCLUSION In this work, 12 native uvaia plants were discriminated by their geographical origin using a chemometric approach. Genetic improvement based on natural selection could be accomplished with some of the plants to improve the quality of uvaia pulp and to develop new cultivars. © 2019 Society of Chemical Industry

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“…Additionally, the DASH diet was found to significantly lower systolic and diastolic blood pressure, TC, and LDL-C with no significant effect on HDL-C or triglycerides (TG) [99]. Although the DASH dietary pattern is a well-accepted nutritional approach associated with CVD benefits, new studies should be conducted in order to estimate and confirm its positive effect in clinical practice [6,99].…”

Section: The Dash Dietmentioning

confidence: 99%

Non-Systematic Review of Diet and Nutritional Risk Factors of Cardiovascular Disease in Obesity

et al. 2020

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Although cardiovascular disease and its risk factors have been widely studied and new methods of diagnosis and treatment have been developed and implemented, the morbidity and mortality levels are still rising-cardiovascular disease is responsible for more than four million deaths each year in Europe alone. Even though nutrition is classified as one of the main and changeable risk factors, the quality of the diet in the majority of people does not follow the recommendations essential for prevention of obesity and cardiovascular disease. It demonstrates the need for better nutritional education in cardiovascular disease prevention and treatment, and the need to emphasize dietary components most relevant in cardiovascular disease. In our non-systematic review, we summarize the most recent knowledge about nutritional risk and prevention in cardiovascular disease and obesity.

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Plant-based diets and cardiovascular health

Cited by 308 publications

References 62 publications

Replacing Animal-Based Proteins with Plant-Based Proteins Changes the Composition of a Whole Nordic Diet—A Randomised Clinical Trial in Healthy Finnish Adults

Replacing Animal-Based Proteins with Plant-Based Proteins Changes the Composition of a Whole Nordic Diet—A Randomised Clinical Trial in Healthy Finnish Adults

Geographical discrimination of uvaia (Eugenia pyriformis Cambess) by principal component analysis

Non-Systematic Review of Diet and Nutritional Risk Factors of Cardiovascular Disease in Obesity

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