A new study conducted by University of Toronto researchers has shown improved health, lower cholesterol and a lowered risk of cardiovascular disease associated with a plant based diet.
The particular plant-based regime prescribed to study participants – coined the ‘portfolio diet’ – encourages the consumption of soy-based products in the place of meats and dairy. Also included are nuts, fibre-rich foods, and plant-based margarines in the place of conventional margarine or butter.
Researchers saw improvements in the participants’ cholesterol levels, blood pressure, and triglycerides. In fact, over half of participants were able to lower their cholesterol by 15 to 2% over a six-month period. The participants also reaped the benefit of lowered risk of coronary heart disease, according to a ten-year forecast.
The UofT study is by no means the first to connect plant-based eating to improved health either – past studies have linked various plant-based regimes (or reduction of animal product consumption) to such health benefits as weight loss, prevention and management of diabetes, and even the reversal of Type 2 diabetes through a raw food diet, and increased life expectancy.
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