How a plant-based diet may lower the risk of developing physical conditions

A paper recently publicized in the Journal of the American Heart Association explored the association between trimethylamine N-oxide (TMAO), the consumption of plant-based foods, and cardiovascular health.

According to researchers at the University of Western Ontario, people at risk of cardiovascular disease should refrain from consuming red meat and egg yolk.

“A recent study provided strong evidence that a diet high in fruits, vegetables, and whole grains reduced the risk of diabetes mellitus,” the journal article reads.

“Egg yolk and red meat should be avoided, and meat intake limited, to prevent cardiovascular disease and stroke. Because of the interaction of impaired renal function with toxic metabolites of the intestinal microbiome, that advice is particularly important for people with impaired renal function, including the elderly,” the article also states.

“Adopting a more plant‐based diet would also improve the sustainability of food sources and reduce harm to the environment from a meat‐based diet.”

In other studies examining the association between plant-based foods and physical conditions, the low-fat diet, a low carbohydrate diet, and the Mediterranean diet were said to be beneficial for diabetes and even cardiovascular health.

The new research was conducted by Korbua Srichaikul, David Jenkins, among other authors.

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