Plant-based diets: analyzing their impact on cardiovascular and cerebrovascular diseases

This study examines the effects of plant-based diets on cardiovascular and cerebrovascular health by analyzing nutrient intake differences between plant-based and traditional diets. Diets rich in fruits, vegetables, whole grains, and legumes are linked to lower risks of heart disease and stroke due to reduced LDL cholesterol, lower inflammation, and improved blood pressure control. However, deficiencies in vitamin B12, omega-3 fatty acids, and essential amino acids may pose risks. The study relies on a literature review and comparative nutrient analysis rather than primary clinical trials, limiting its direct applicability to broader populations. The authors suggest well-planned plant-based diets can enhance heart and brain health while cautioning against potential nutritional gaps.

To optimize brain and heart health, incorporate a variety of plant-based foods rich in fiber, antioxidants, and healthy fats while ensuring adequate intake of vitamin B12, omega-3s, and essential amino acids through fortified foods or supplementation. While the study supports plant-based diets in reducing cardiovascular risks, it highlights potential deficiencies. A balanced, well-planned approach rather than strict elimination of animal products may be most effective for long-term health.