Plant-Based Diets May Reduce Heart Disease, Diabetes Risk
A groundbreaking study unveils a link between plant-based diets and a lower risk of heart disease and type 2 diabetes. The research highlights the benefits of phytosterols, compounds found in plant foods, offering a compelling reason to embrace a diet rich in fruits, vegetables, nuts, and whole grains.
Phytosterols: The Plant-Based Powerhouse
Researchers have found a connection between a plant compound, phytosterol, and a decreased risk of heart disease and type 2 diabetes. These compounds, similar in structure to cholesterol, are naturally present in numerous plant-based foods. Individuals with higher phytosterol intake demonstrated reduced risks of both conditions.
“Our findings support the dietary recommendation of adhering to healthy plant-based dietary patterns that are rich in vegetables, fruits, nuts and wholegrains,”
—Dr. Fenglei Wang, Research Associate, Harvard T H Chan School of Public Health
The study, presented at the American Society for Nutrition event, Nutrition 2025, analyzed data from over 200,000 adults. Participants in the top quintile for phytosterol consumption were less likely to develop heart disease and type 2 diabetes compared to those in the bottom quintile. The global plant-based market is booming, with a projected CAGR of 9.95% over the next five years, reaching $43.77 billion (Market Digits).
How It Works: Key Findings
The study’s findings suggest that phytosterols may help lower risk by addressing insulin resistance and inflammation. Analysis of blood samples from over 11,000 participants showed associations between total phytosterol and favorable metabolites. Researchers also examined the gut microbiome, identifying microbial species and enzymes that may influence disease risk.
This research underscores the potential of plant-based diets to improve health. It also encourages further exploration into how food and beverage companies can develop more plant-based options that feature fruits, vegetables, nuts, and whole grains.