Tags

Type your tag names separated by a space and hit enter

Plant-based foods and prevention of cardiovascular disease: an overview.

Abstract

Evidence from prospective cohort studies indicates that a high consumption of plant-based foods such as fruit and vegetables, nuts, and whole grains is associated with a significantly lower risk of coronary artery disease and stroke. The protective effects of these foods are probably mediated through multiple beneficial nutrients contained in these foods, including mono- and polyunsaturated fatty acids, n-3 fatty acids, antioxidant vitamins, minerals, phytochemicals, fiber, and plant protein. In dietary practice, healthy plant-based diets do not necessarily have to be low in fat. Instead, these diets should include unsaturated fats as the predominant form of dietary fat (eg, fats from natural liquid vegetable oils and nuts), whole grains as the main form of carbohydrate, an abundance of fruit and vegetables, and adequate n-3 fatty acids. Such diets, which also have many other health benefits, deserve more emphasis in dietary recommendations to prevent chronic diseases.

Links

  • Publisher Full Text
  • Authors+Show Affiliations

    Department of Nutrition, Harvard School of Public Health, Boston, MA 02115, USA. frank.hu@channing.harvard.edu

    Source

    The American journal of clinical nutrition 78:3 Suppl 2003 09 pg 544S-551S

    MeSH

    Cardiovascular Diseases
    Diet Surveys
    Edible Grain
    Feeding Behavior
    Fruit
    Humans
    Nuts
    Vegetables

    Pub Type(s)

    Journal Article
    Research Support, Non-U.S. Gov't
    Research Support, U.S. Gov't, P.H.S.
    Review

    Language

    eng

    PubMed ID

    12936948

    Citation

    Hu, Frank B.. "Plant-based Foods and Prevention of Cardiovascular Disease: an Overview." The American Journal of Clinical Nutrition, vol. 78, no. 3 Suppl, 2003, 544S-551S.
    Hu FB. Plant-based foods and prevention of cardiovascular disease: an overview. Am J Clin Nutr. 2003;78(3 Suppl):544S-551S.
    Hu, F. B. (2003). Plant-based foods and prevention of cardiovascular disease: an overview. The American Journal of Clinical Nutrition, 78(3 Suppl), 544S-551S. doi:10.1093/ajcn/78.3.544S.
    Hu FB. Plant-based Foods and Prevention of Cardiovascular Disease: an Overview. Am J Clin Nutr. 2003;78(3 Suppl):544S-551S. PubMed PMID: 12936948.
    * Article titles in AMA citation format should be in sentence-case
    TY - JOUR T1 - Plant-based foods and prevention of cardiovascular disease: an overview. A1 - Hu,Frank B, PY - 2003/8/26/pubmed PY - 2003/9/17/medline PY - 2003/8/26/entrez SP - 544S EP - 551S JF - The American journal of clinical nutrition JO - Am. J. Clin. Nutr. VL - 78 IS - 3 Suppl N2 - Evidence from prospective cohort studies indicates that a high consumption of plant-based foods such as fruit and vegetables, nuts, and whole grains is associated with a significantly lower risk of coronary artery disease and stroke. The protective effects of these foods are probably mediated through multiple beneficial nutrients contained in these foods, including mono- and polyunsaturated fatty acids, n-3 fatty acids, antioxidant vitamins, minerals, phytochemicals, fiber, and plant protein. In dietary practice, healthy plant-based diets do not necessarily have to be low in fat. Instead, these diets should include unsaturated fats as the predominant form of dietary fat (eg, fats from natural liquid vegetable oils and nuts), whole grains as the main form of carbohydrate, an abundance of fruit and vegetables, and adequate n-3 fatty acids. Such diets, which also have many other health benefits, deserve more emphasis in dietary recommendations to prevent chronic diseases. SN - 0002-9165 UR - https://www.unboundmedicine.com/medline/citation/12936948/full_citation L2 - https://academic.oup.com/ajcn/article-lookup/doi/10.1093/ajcn/78.3.544S DB - PRIME DP - Unbound Medicine ER -