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! I am a 20 year old suffering from GI issues and looking to heal with the carnivore diet.
I never had major gut issues (that’s the thing- I THOUGHT I didn’t, but on the carnivore you notice so many symptoms fading away that you just thought were a normal part of life) but things got quite bad after an eating disorder that I had from age 16-19.
Around a year ago I was seeking to fix my health, more so focused on tonsil stones. I read about the carnivore diet, and decided to try it. I noticed many symptoms fading away, bloating, congestion, tonsil stones! Though I was losing more weight + hair and my skin had a grey tinge. Constipation began on the carnivore diet (also -I began taking iron tablets at the same time as I had been diagnosed with anemia) I only managed about 4 weeks, and I started getting severe cravings for orange/lemon. I also thought the red meat + fat was too heavy for me as I was having gastritis symptoms.
Since then I’ve had many phases: at first it was quasi carnivore/keto, lamb + select vegetables + cabbage juice for gastritis. I had a phase where I began to be afraid of the red meat, and I was eating pretty much potatoes + coconut oil. This was a bad time, as my muscles began wasting away. I probably had protein deficiency. I had phases where I was eating 100g liver a day! In between all this every so often I would have major binges on sugar. I sort of got back to eating a little bit of meat + vegetable, and I was feeling a bit better. I was adding in rice and oats and different things to try and fix the constipation.
I started to pay attention to my nutrients, and so I would add things in to try and cover gaps (I wasn’t hitting calcium, magnesium, Vit E, etc). I started eating whole jars of almondbutter, whole bars of dark chocolate…all the while still eating my meat. I eventually started eating tons of fibre, didn’t bother to add it in slowly. I was taking tons of different supplements, tons of laxatives. Did colonoscopy prep x2 + high doses of miralax for weeks + enemas + every other laxative you can imagine. Literal insanity.
At this point I don’t even know what I’m doing anymore. I think my body is just overwhelmed, my organs are all probably tired. My BMI is 15. I want to go back to carnivore because everything else just seems to complicated. Above all I just need to give my body some stability.
Carnivore is a little scary though. For some reason I keep getting afraid (the microbiome will starve! saturated fat + red meat will cause constipation!) I did a micro biome test and I have bacteroides overgrowth + low levels of good bacteria. The recommendation is to lower animal products + fat and increase plant diversity. It seems impossible though. I’m reacting to everything, and I need protein and nutrients, but getting them from plants is not so easy.
Carnivore just makes sense. Why does all inflammation go away? Tonsil stones + cavities even with ‘healthy' fruits and carbs. Majority of people who eat a regular 'healthy' diet are riddled with mental issues, disease as they age, fatigue, poor digestion. It’s ’natural' to get acne, need fillings in teeth etc. I believe most people are living in a state of low grade inflammation which overtime starts to damage them. I think I need to give it another shot, but really exhaust every little adjustment I could possibly make before saying it’s not for me. Keeping plants just complicates things.
Anyways…I’m excited to be a part of this community! How wonderful it is to be able to support each other and find like-minded people ☺️