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Plant-based diet associated with less heart failure risk

​Individuals who follow a plant-based dietary pattern are less likely to suffer from heart failure.

This study evaluated the consumption of plant-based diets in relation to the risk of developing heart failure. Researchers compared the diets of 15,569 heart disease-free subjects recruited from the Reasons for Geographical and Racial Differences in Stroke (REGARDS) study and monitored the heart failure incidence rates in the study population.

Researchers found out that a decline in the odds of suffering from heart failure was associated with individuals with high intake of plant-based foods, such as beans, whole grains, and dark green leafy vegetables. According to this study, regular consumers of plant foods had a 42% reduction in the risk of developing heart failure compared to rare or non-consumers of plant-based diets. Data from study support the hypothesis that increased consumption of plant foods may be beneficial in the prevention of heart failure.

Research Summary Information

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