Plant-Based Diet Linked to Lower Heart Failure Risk

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Plant-Based Diet Linked to Lower Heart Failure Risk


Plant-based diets are associated with a lower risk for incident heart failure (HF) in adults without known heart disease, new research suggests.
Researchers followed more than 16,000 adults (mean age, 64 years) with no known coronary heart disease (CHD) or HF at baseline, comparing those who adhered to a plant-based diet with those who consumed a Southern diet, consisting of more fried and processed foods and sweetened drinks.
They found that the plant-based diet was associated with a 41% lower risk for incident HF with the highest vs lowest adherence, while the Southern diet was associated with a 71% higher risk for HF with higher vs lower adherence, after adjustment for potential demographic, lifestyle, and medical confounders.
“The take-home message of our findings is to emphasize more vegetables, plant proteins like lentils, nuts, chickpeas, tofu, beans, etc, and limit consumption of meat; [this] is the future of health,” lead author Kyla Lara, MD, MS, postgraduate fellow of cardiology and general internal medicine, Icahn School of Medicine, Mount Sinai, New York City, told theheart.org | Medscape Cardiology.
The study was published in the April 30 issue of the Journal of the AmericanCollege of Cardiology.
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