Increased consumption of plant-based food and limiting meat may improve heart health, finds study

Plant-based diets are becoming popular in Germany and Western countries because of sustainable lifestyles, animal welfare, and health concerns. A flexitarian diet, which emphasizes plant-based foods while allowing for small amounts of meat and processed meat products, attracts followers who primarily cite health benefits as their motivation.

According to a BMC Nutrition study, a flexitarian diet is associated with lower cardiovascular risk than an omnivorous diet.

More data on CVD risk factors' relationship with flexitarian diets must be collected. This study included 94 healthy participants aged 25-45 years, who were divided into three groups: long-term flexitarians (FXs), vegans (Vs), and omnivores (OMNs). Metabolic biomarkers, body composition, blood pressure, arterial stiffness ( measured by pulse wave velocity, PWV) and metabolic syndrome (MetS) severity were measured. Dietary intake, diet quality, and physical activity levels were also assessed.

Key findings from the study are:

· Compared to omnivores, Flexitarians and vegans had more beneficial insulin levels, triglycerides, total cholesterol, and LDL cholesterol.

· Flexitarians had the most favourable MetS-score results based on BMI and waistline and better PWV values compared to vegans and omnivores.

· FXs and Vs had higher intake rates of vegetables, fruit, nuts/seeds and plant-based milk alternatives.

Diet impacts CVD risk. Meat and processed meat intake correlate with an unfavourable risk profile.

Study limitations include cross-sectional design, small sample size, and potential recall bias.

Study strengths include well-controlled design, homogeneity, and additional CVD risk indicators such as MetS scores and PWV.

This study highlights that plant-based diets improve blood lipid profiles and have higher diet quality. The results of this study demonstrate the beneficial impact of a flexitarian diet on CVD risk parameters.

Reference:

Bruns, A., Greupner, T., Nebl, J. et al. Plant-based diets and cardiovascular risk factors: a comparison of flexitarians, vegans and omnivores in a cross-sectional study. BMC Nutr 10, 29 (2024). https://doi.org/10.1186/s40795-024-00839-9