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Nutrition, Fitness, and Mindfulness pp 33–44Cite as

Plant-Based Nutrition

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Abstract

Despite improvements in cardiovascular mortality rates over the past several decades, cardiovascular disease (CVD) remains a leading cause of death in the USA. The rising prevalence of heart disease is strongly related to lifestyle factors. While a healthy diet is a well-established powerful tool for the prevention and treatment of CVD, nutrition counseling is insufficiently addressed by healthcare professionals, potentially from lack of education and awareness. Multiple studies have linked dietary patterns with incidence of CVD and found that consuming predominantly plant-based foods, versus animal-based, is associated with lower rates of heart disease. Plant-based dietary patterns are becoming increasingly popular because of a variety of reported health benefits to overall health and disease cardiovascular risk in particular.

Importantly, the concept of “plant-based diet” varies widely in definition, ranging from exclusion of all animal products (3) to consuming predominantly vegetables, grains, and fruits with inclusion of poultry and fish (5). Some plant-based diets reduce or eliminate intake of highly refined plant foods such as white flours, sugars, and oils. Other publications categorize plant-based diets by actual content, e.g., semi-vegetarian (typical American diet with smaller portions or lower frequency of animal products), pesco-vegetarian (seafood with or without eggs and dairy), lacto-ovo vegetarian (eggs and dairy), and vegan (no animal products) diets. In general, plant-based nutrition refers to the predominant consumption of plant-based whole foods in order to obtain necessary macronutrients (carbohydrates, protein, and fats), micronutrients (vitamins and minerals), and bioactive compounds (flavonoids, plant sterols, polyphenols) with the goal to optimize body function. Processed foods, added sugars, and animal-based foods are minimized.

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  1. Department of Cardiology, Rush University Medical Center, Chicago, IL, USA

    Hena N. Patel & Kim Allan Williams Sr.

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  1. Division of Nephrology, Department of Medicine, Icahn School of Medicine at Mount Sinai, New York, NY, USA

    Jaime Uribarri

  2. The National Kidney Foundation, Inc., New York, NY, USA

    Joseph A. Vassalotti

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Patel, H.N., Williams, K.A. (2020). Plant-Based Nutrition. In: Uribarri, J., Vassalotti, J. (eds) Nutrition, Fitness, and Mindfulness. Nutrition and Health. Humana, Cham. https://doi.org/10.1007/978-3-030-30892-6_3

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