Plant-based foods and prevention of cardiovascular disease: an overview
Open accessAbstract
Evidence from prospective cohort studies indicates that a high consumption of plant-based foods such as fruit and vegetables, nuts, and whole grains is associated with a significantly lower risk of coronary artery disease and stroke. The protective effects of these foods are probably mediated through multiple beneficial nutrients contained in these foods, including mono- and polyunsaturated fatty acids, n-3 fatty acids, antioxidant vitamins, minerals, phytochemicals, fiber, and plant protein. In dietary practice, healthy plant-based diets do not necessarily have to be low in fat. Instead, these diets should include unsaturated fats as the predominant form of dietary fat (eg, fats from natural liquid vegetable oils and nuts), whole grains as the main form of carbohydrate, an abundance of fruit and vegetables, and adequate n-3 fatty acids. Such diets, which also have many other health benefits, deserve more emphasis in dietary recommendations to prevent chronic diseases.
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The mechanisms through which hPDI could reduce CHD risk are likely shared with the mechanisms for type 2 diabetes risk reduction.
“The mechanisms through which hPDI could reduce CHD risk are likely shared with the mechanisms for type 2 diabetes risk reduction.(2, 24–32)”
From Healthful and Unhealthful Plant-Based Diets and the Risk of Coronary Heart Disease in U.S. Adults (2017) · cites this paper as [25]
These dietary factors could aid in weight loss/maintenance, enhance glycemic control and insulin regulation, improve lipid profile, reduce blood pressure, improve vascular health, decrease inflammation, and foster more favorable diet-gut microbiome interactions, thereby lowering CHD risk.
“all of which could aid in weight loss/maintenance, enhance glycemic control and insulin regulation, improve lipid profile, reduce blood pressure, improve vascular health, decrease inflammation, and foster more favorable diet- gut microbiome interactions (e.g. through lowered levels of trimethylamine N-oxide), thereby lowering CHD risk.”
From Healthful and Unhealthful Plant-Based Diets and the Risk of Coronary Heart Disease in U.S. Adults (2017) · cites this paper as [25]
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- Authors
- Hu, F. B.
- Affiliations
- Harvard University (US)
- Corresponding author
- Hu, Frank B
- ORCID
- Hu, Frank B
- Venue
- The American Journal of Clinical Nutrition
- Publisher
- Elsevier BV
- Published
- 2003-09
- Volume
- 78
- Issue
- 3
- Pages
- 544S-551S
- ISSN
- 0002-9165 (ISSN-L)
- OpenAlex
- W1939574446
- Cited by
- 700
- References
- 63
- Citations by year
- 2026: 9 · 2025: 13 · 2024: 19 · 2023: 22 · 2022: 43 · 2021: 34 · 2020: 35 · 2019: 32 · 2018: 33 · 2017: 42 · 2016: 35 · 2015: 45 · 2014: 40 · 2013: 40 · 2012: 42
- FWCI
- 4.58
- Type
- journal article
- Language
- en
- Open access
- bronze
- doi.org
- Licence
- Locations
- American Journal of Clinical Nutrition (publishedVersion)
- PubMed (publishedVersion)
- Funders
- National Heart, Lung, and Blood Institute (HL60712, R01HL060712, R01HL035464, HL35464, HL34594, R01HL034594)
- Topics
- Health Sciences › Medicine › Public Health, Environmental and Occupational Health › Nutritional Studies and Diet
- Physical Sciences › Environmental Science › Ecology › Agriculture Sustainability and Environmental Impact
- Health Sciences › Medicine › Cardiology and Cardiovascular Medicine › Cardiovascular Health and Risk Factors
- Keywords
- plant-based diet, cardiovascular disease prevention, coronary artery disease, stroke, fruits and vegetables, nuts, whole grains, omega-3 fatty acids, unsaturated fatty acids, dietary fiber, phytochemicals, antioxidants, plant proteins, dietary recommendations
- MeSH terms
- Cardiovascular Diseases, Edible Grain, Diet Surveys, Feeding Behavior, Fruit, Humans, Nuts, Vegetables
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