There is growing evidence that substituting animal-based with plant-based foods is associated with a lower risk of cardiovascular diseases (CVD), type 2 diabetes (T2D), and all-cause mortality.
The new study aimed to summarize and evaluate the evidence for the substitution of any animal-based foods with plant-based foods on cardiometabolic health and all-cause mortality (live longer).
STUDY METHODS
The authoers searched research databased through March 2023 for prospective studies investigating the substitution of animal-based with plant-based foods on CVD, T2D, and all-cause mortality.
STUDY RESULTS
In total, 37 publications based on 24 cohorts were included. There was a moderate lower risk of CVD when substituting processed meat with nuts (27% lower), legumes (23% lower), and whole grains (36% lower), as well as substituting nuts in place of eggs (17% lower) and substituting olive oil for butter (4% lower).
There was also a moderate reduction in T2D incidence when substituting red meat with whole grains/cereals (10% lower) and red meat or processed meat with nuts (8% lower), as well as for replacing poultry with whole grains (13% lower) and eggs with nuts or whole grains (18% lower).
Moreover, replacing red meat for nuts and whole grains, processed meat with nuts and legumes , dairy with nuts, and eggs with nuts, and legumes were associated with a reduced risk of all-cause mortality.
STUDY CONCLUSION
The study findings indicate that a shift from animal-based (e.g., red and processed meat, eggs, dairy, poultry, butter) to plant-based (e.g., nuts, legumes, whole grains, olive oil) foods is beneficially associated with cardiometabolic health and all-cause mortality.
For the millionth time, eating plants is a step towards better health. Substituting nuts, seeds, whole grains, and legumes (along with fruits and vegetables) for any and all animal foods is what is taught at the Kahn Center
