Plant-Based Nutrition: An Essential Component of Cardiovascular Disease Prevention and Management

Abstract

Evidence from prospective cohort studies indicates that a high consumption of predominantly plant-based foods, such as fruit and vegetables, nuts, and whole grains, is associated with a significantly lower risk of CVD. The protective effects of these foods are likely mediated through their multiple beneficial nutrients, including mono- and polyunsaturated fatty acids, omega-3 fatty acids, antioxidant vitamins, minerals, phytochemicals, fiber, and plant protein. In addition, minimizing intake of animal proteins has been shown to decrease the prevalence of CVD risk factors. Substantial evidence indicates that plant-based diets can play an important role in preventing and treating CVD and its risk factors. Such diets deserve more emphasis in dietary recommendations.

Association of circulating metabolites with healthy diet and risk of cardiovascular disease: analysis of two cohort studies

“…However, our analyses did not allow to assess the associations of these amino acids in the diet-CVD association according to their plant or animal origins. Further analyses to examine this question would be relevant in a context where beneficial effects of plant protein on cardiometabolic diseases has been reported 33 .…”

Diet, Lifestyle and Cardiovascular Diseases: Linking Pathophysiology to Cardioprotective Effects of Natural Bioactive Compounds

“…CV diseases are the leading cause of death globally [129]. The importance of diet in the increasing prevalence of CV risk factors, including serum lipid levels, glucose levels, hypertension, obesity, endothelial dysfunction, inflammation and/or oxidative stress been well established in the literature [130][131][132] (Table 2).…”

Prevention of cadmium-induced neurotoxicity in rats by essential nutrients present in nuts

“…For example, administration of a diet rich in soybean, tomato, garlic, ginger, onion, green tea, curry leaf and grapes has been shown to alleviate cadmium-induced toxicity in different animal models (reviewed in Zhai et al, 2015). This is due to the fact that plant-based foods contain a variety of micro-nutrients including vitamins, minerals and phytochemicals (Patel et al, 2017). Hence, the presence of essential micronutrients in a single food may provide augmenting effects to reduce cadmium toxicity.…”