New study shows some plant-based diets may raise heart disease riskSummary: Researchers tracking over 63,000 adults found that high-quality, minimally processed plant foods significantly reduce cardiovascular risk. But when those plant foods are ultra-processed, the advantage disappears—and can even backfire. Some ultra-processed plant diets increased risk by 40%. The study urges a shift toward whole, naturally nutrient-rich plant foods. FULL STORY Not all plant-based diets improve heart health—only those built on minimally processed, nutrient-dense foods do. Ultra-processed plant products can erase the benefits and even increase cardiovascular risk. Credit: Shutterstock Previous studies have indicated that eating large amounts of ultra-processed foods[1] is linked with a higher likelihood of developing cardiovascular diseases. Other research[2] has found that diets centered on plant-based foods can lower this risk when those foods offer balanced nutrition and are consumed in appropriate proportions. To explore how nutrition relates to cardiovascular health in more detail, scientists from INRAE, Inserm, Université Sorbonne Paris Nord, and Cnam examined more than whether foods came from plant or animal sources. Their assessment also incorporated the nutritional makeup of foods, including factors such as carbohydrate, fat, and antioxidant vitamin and mineral content, along with the level of industrial processing involved. How the Study Evaluated Diets and Food Choices The team evaluated data from 63,835 adults enrolled in the French NutriNet-Santé cohort. Participants were followed for an average of 9.1 years, with some tracked for as long as 15 years. Information on what they ate and drank (collected over at least three days) was gathered through online questionnaires. This detailed approach allowed researchers to classify diets based on the share of plant-based and animal-based foods, while also considering both nutritional quality and processing level. The findings showed that adults who consumed more plant-based foods of higher nutritional quality (lower in fat, sugar, and salt) and with minimal industrial processing had about a 40 percent lower risk of cardiovascular disease compared with those who ate fewer nutritious plant-based foods and more animal-based products[3]. However, people who ate larger amounts of plant-based foods that were nutritionally higher quality but ultra-processed, including items such as industrial whole meal breads, store-bought soups, ready-made pasta dishes, or commercially prepared salads with dressing, did not experience a reduced cardiovascular risk relative to individuals who consumed fewer of these products and more animal-based foods. Ultra-Processed Plant Foods and Increased Heart Disease Risk A notably higher risk emerged for adults whose diets were dominated by plant-based foods that were both lower in nutritional quality and ultra-processed. These items included crisps, sweetened fruit drinks or sodas made from plant extracts, chocolate-based sweets or confectionery, sugary breakfast cereals, and savory biscuits. Their cardiovascular disease risk was roughly 40 percent higher than that of people who consumed more plant-based foods of good nutritional quality with little or no industrial processing. Why Processing Level Matters for Plant-Based Eating Overall, the results show that understanding the relationship between diet and cardiovascular health requires considering the nutritional quality of foods and how heavily they are processed, in addition to the balance of plant-based and animal-based components. These findings support public health recommendations that encourage the consumption of plant-based foods that are both nutritionally high quality and minimally processed (such as fresh, frozen, or high-quality canned fruits and vegetables without added fats, salt, sugar, or additives). Notes [1], [2], and [3] can be read at the article source.... ARTICLE SOURCE: https://www.sciencedaily.com/releases/2025/12/251214100928.htm
Hello everyone!
I'm a 61 years old culinarist keto veteran from Finland, first started low carb in 2004. On and off keto ever since... except 2016 I was diagnosed with many heart related problems,got a stent,too.
So :
Even though I DEFINITELY knew better, I fell in all the scary fat talk trap from docs and ended up eating low fat. "What if I destroyed my heart with fat after all...?" And so it happened that I gained 30 kilos in a few years eating low fat. My condition got worse every year.
Now I figured I don't want diabetes in this coctail so I'm back to keto. I don't want to be fat and weak. This is going great,as always. I feel good. Much less BP meds needed already.
I also quit Rosuvastatin because I noticed my legs are going... and Rosu definitely slowed down my metabolism. I was not sweating even in Sauna anymore, now I do.
My doctor is going to hate me. He said about Rosu "this pill is keeping you alive." Maybe but also fat,sick and weak. I want my legs completely back,they are better already.
I hope all this medical talk did not scare you. I'm doing fine and just bought another Kawasaki ZX-12R. Now I have green and red for different moods.
I know I don't look "fat" in this bike pic from last summer but being 6'3", I weigh 110 kg, waist 115 cm. Suit size #62. I used to be 85 kg, 90 cm waist and #56. And I am going back there no matter what my LDL says.
Now in retrospect,it may very well be that my earlier keto years made my 2016 attack as mild as it was. Had I been obese, who knows...
Edited by Carburetor