A report from Harvard T.H. Chan School of Public Health linked healthy plant-based diets with a 10% lower risk of stroke in participants. Researchers scored participants on the quality of their diets, with results suggesting that the quality of foods included in a plant-based diet makes a measurable difference.
Welcome to Talking Plant Protein. I’m Nicole Astra and this is Industry News.
A new study shows a healthy plant-based diet may reduce your risk of a stroke by up to ten percent. That means strokes are added to the list of other ailments like cardiovascular disease and diabetes that also have a reduced risk with plant-based diets.
But researchers from Harvard T.H. Chan School of Public Health say just eating plant-based foods is not enough – the quality of your diet matters. Harvard’s study was published in March in the medical journal Neurology. It analyzed health data from more than two hundred thousand people over twenty-five years.
This new study scored participants on the quality of the plant-based foods they ate, linking the reduced risk not merely with plant-based diets but with healthy plant-based diets.
Researchers defined healthy plant-based diets as those with a lot of foods like leafy greens, whole grains, and beans, with lower levels of foods like refined grains, potatoes and added sugars.
I’m Nicole Astra for Talking Plant Protein and that’s your Industry News.