Plant-based eating has established itself as a health benchmark in the collective imagination. Through campaigns, recommendations and ecological initiatives, it has risen to the rank of nutritional model. But behind this smooth image hide more discreet excesses, often hidden on supermarket shelves. This gap between intention and reality raises an essential question about the link between plant-based diet and cardiovascular health, at a time when natural foods are available in ultra-processed versions.
When plant-based foods become denatured
Plants have become a marketing argument. As plant-based diets gain ground, the food industry is increasing the number of processed versions of everyday products: plant-based steaks, meatless nuggets, fortified coconut milk desserts. Behind these innovations, industrial processes transform raw plant materials into products designed for their taste, texture or preservation, often to the detriment of their nutritional balance.
According to the NOVA classification, these foods fall under ultra-processed products. They are the result of a series of technical steps and additions of additives which modify their initial structure. There are frequently high levels of sugar, salt or saturated fats, as well as low intakes of fiber and micronutrients. This nutritional profile is anything but trivial, especially when it is part of a diet that is intended to be beneficial for health.
The balance of the plant-based diet determines its relationship with cardiovascular health
In a large study published in The Lancet Regional Health – Europe, researchers observed the eating habits of more than 118,000 British adults. They demonstrated that consuming more unprocessed plant foods reduced the risk of cardiovascular accidents by 7%, and that of dying from them by 13%. On the other hand, the more the proportion of ultra-processed plants in the diet increased, the higher these risks increased, reaching +12% for cardiovascular mortality.
In France, the conclusions of another study, this time carried out by INRAE and published in another edition of The Lancet Regional Health – Europe, point in the same direction. By following more than 63,000 adults over a period of 15 years, researchers found that a diet rich in minimally processed plants, rich in fiber, vitamins and minerals, reduced the risk of cardiovascular disease by 40%. Conversely, ultra-processed plant foods, even seemingly complete or balanced like certain industrial soups or prepared meals, provided no measurable benefit.
A third European study, published in the European Journal of Nutrition, adds further insight. It shows that the harmful effects of ultra-processed foods are not limited to human health. They also contribute to significant environmental impacts, particularly in terms of greenhouse gas emissions and blue water consumption. The study highlights that only plant-based diets that are both healthy and minimally processed combine health benefits and ecological sustainability.
Redefining health plans in the age of alternatives
Faced with these converging data, a question arises. Can we still consider a food as healthy just because it is of plant origin? The answer now seems to depend less on the origin than on the transformation. As SciTechDaily points out, which relays these studies, eating plant-based is not enough. It is also important to ensure that foods are raw or minimally modified, rich in essential nutrients, and free of additives or excessive refining.
This nuance benefits from being integrated into public health recommendations. Until now, the promotion of plant-based diets has often been done to the detriment of a careful reading of the composition of products. At a time when shelves are overflowing with processed plant-based alternatives, it is becoming crucial to educate consumers on the distinctions to be made between a dish of homemade lentils and a bowl of sweetened puffed cereal made from brown rice. One protects, the other exposes.
Understanding these nuances gives yourself the means to make informed choices. Because if the plant-based diet remains a major lever for preventing cardiovascular diseases, we still need to control its invisible forces.
With an unwavering passion for local news, Christopher leads our editorial team with integrity and dedication. With over 20 years’ experience, he is the backbone of Wouldsayso, ensuring that we stay true to our mission to inform.
