New study shows some plant-based diets may raise heart disease risk

Summary:

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.

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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

In all likelihood, a poor study. Try tracking anything accurately ! I do believe we are complex in our physiology. The vitimans we need, amino acids, and necessary fats. All are vital. And from meat they are complete and bio available. The other part us look at our digestive system, it is not designed for plants.

17 hours ago, pauls said:

In all likelihood, a poor study. Try tracking anything accurately !

I agree that tracking through food frequency questionnaires is highly unreliable.

However, the study really took a dig at ultraprocessed food vs. natural real food, whether animal or plant, and I can get on board with this.

Looking back at our ancestries I believe we were primary meat eaters but at the same time I doubt we passed by an apple tree and just 'went without'.

Whole foods, not ultra-processed foods eaten in season, should really do no harm.

Our meats have changed over the years as well but not as much has been done to meats as it has plants to get them 'shippable' all over the world. A banana from 100-200 years ago is not the banana we see today. Most doctors recommend nuts and berries but a handful of walnuts at one time would send us to the other side.

I have had one helping of green beans and one helping of mashed potatoes this past Christmas and that was the first vegetable (non animal based food) or anything I have eaten since May 2024. Listening to some I was suppose to kick off that night.

What I do agree with is that we are all different and no one plan will fit us all. How I eat may work for some but no way would I think it is the answer for all.

I the study is accurate. I'm not eating any of the vegetables but if I were I would want it to be as fresh and as local as it could be and it would be a side dish, not a staple, of my diet. I think anything whole and close to natural is better than processed or ultra=processed.

I think the study probably reiterates what most everyone already knows.

Scott

I agree. That's why I also support ketovore and animal-based, or paleo-ish diets that are carnivore-centric.

For those that insist on labels, "hypercarnivore" = 70% or more of your diet comes from animal sources.

Ultra-processed 'convenience' foods are the real enemy.