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
Tomorrow will mark 9 months eating Carnivore. At nine months I still call it the Carnivore Diet. I'm working my way toward it being a lifestyle.
This far no real issues. I made light of my nearly $200 boots no longer fitting but mostly because I have heard tons of weight loss stories and tons of diets. Keto, Atkins, Jenny Craig, Weight watchers and I never remember anyone showing off the fact their feet got smaller. Totally caught off guard on this one.
I have not taken any medicine for pain nor inflammation since May/June of last year, maybe 4 weeks into the diet.
Although I was expecting a bit more progress as the weight fell but over the last four months or so my LDL dropped by 35. I was sort of happy with it holding steady for the first four or five months, then after some reading, I sort of expected it to inch up some as I am eating a lot of fat and using fat for energy. Another carnivore surprise, it dropped by 35.
I stalled on the weight loss in the low to mid 80's for more than a month. I'm eating more than ever trying to hit the protein per pound for muscle growth. I have found getting close to 200 grams is sort of hard to do as I have found I'm a 'right around one meal per day person'. The second meal at times can be a chore. And even though I feel like I am eating a five gallon bucket of meat a day this morning I hit the 90lb loss mark. I weighed in at 306 in May and hit the scales at 216 today. Ten pounds per month average over the last nine months. Not too shabby.
A big thanks to the board and its members. I pull older threads and read as I am interested in people's personal stories more so than studies and clinical findings. I like to compare the experience of others to my own and usually learn something along the way.
Scott