According to new research from the Endocrine Society, people who eat a plant-based dinner with more whole carbs and unsaturated fats reduce “their risk of heart disease by ten percent”
The Endocrine Society has released a new paper, in which it observed the dietary habits and impact on over 27,000 US adults.
Cardiovascular diseases like congestive heart failure, heart attack and stroke take roughly 17.9 million lives each year. The consumption of a lot of saturated fat, processed meats and added sugars can increase cholesterol in the body – increasing the risk of heart disease. It is a known fact that more whole carbohydrates like vegetables and grains, with less meat, can lessen this risk.
The importance of the heart
When it comes to racial inequalities in health, Black people are found to be more at risk after a heart-surgery than white. COVID highlighted even more imbalances, which led to a disproportionate amount of non-white people being hospitalised and killed by the virus.
But what about the impact on the heart of eating different types of breakfast and dinner?
They examined how the consumption of different fats, carbohydrates and proteins at breakfast or dinner impacted participant rate of heart disease. Strikingly, they found that a plant-based dinner reduced heart disease risk by 10%.
‘Eating meat and refined carbs’ for breakfast is less risky
Study author Ying Li of the Harbin Medical University in Harbin, China, said: “Meal timing along with food quality are important factors to consider when looking for ways to lower your risk of heart disease. Our study found people who eat a plant-based dinner with more whole carbs and unsaturated fats reduced their risk of heart disease by ten percent.
“It’s always recommended to eat a healthy diet, especially for those at high risk for heart disease, but we found that eating meat and refined carbs for breakfast instead of dinner was associated with a lower risk.”