Eating a plant-based diet may cut heart failure risk by over 40 percent
- 5 years ago
- 0 comments
New research finds that adhering to a diet full of fruits, vegetables, and fish may decrease heart failure risk by 41 per cent. By comparison, a diet rich in fats, fried foods, processed meat, and carbonated beverages can raise the chance of this condition.
Heart failure happens when the heart can’t supply enough blood and oxygen to the primary organs in the body.
The condition affects about 5.7 million people in America and roughly 26 million people globally.
Some experts forecast that heart failure will become increasingly more prevalent globally, which has led them to refer to it as a”global pandemic.”
But, emerging proof indicates that a diet consisting mainly of fruits and vegetables can prevent cardiovascular disease. Now, new research reinforces this notion.
Dr Kyla Lara, a cardiology fellow at the Mayo Clinic in Rochester, MN, and her colleagues, have examined the relationships between five major dietary patterns and the risk of heart failure among individuals with no known history of heart disease.
Dr Lara and staff followed the participants for 8.7 years typically, during which time, 363 individuals spent time at the hospital for heart failure for the first time.
The former refers to some heart failure where the ejection fraction (a measure of how well the heart is pumping blood) is “normal,” or “preserved.”