A recent study from Spain delves into the relationship between plant-based diets and longevity, shedding light on their potential effects on overall mortality and mortality from specific diseases, such as cardiovascular disease (CVD) and cancer, among older individuals.

Published in The Journal of Nutrition, Health, and Aging, the study examines the dietary habits of 597 participants aged 65 or older from the Spanish province of Alicante over a 12-year period.

The research categorizes plant-based diets into three types and evaluates their association with mortality risks. These include the healthy pro-vegetarian diet, the unhealthy pro-vegetarian diet, and the general pro-vegetarian diet.

Findings reveal that individuals adhering moderately to the healthy pro-vegetarian diet experienced a significant reduction in the risk of all-cause mortality by 41% and CVD mortality by 53%. In contrast, those closely following the unhealthy pro-vegetarian diet faced an increased risk of all-cause mortality by 53% and CVD mortality by 110%.

Interestingly, no significant association was observed between any of the plant-based diets and the likelihood of dying from cancer.

Dr. Menka Gupta, MD, IFMCP at NutraNourish, provides insights into the components of a healthy pro-vegetarian diet, which emphasizes nutrient-dense plant foods such as green vegetables, fruits, plant-based proteins, whole grains, nuts, and healthy oils while eliminating processed foods and unhealthy fats.

Conversely, an unhealthy pro-vegetarian diet comprises processed plant-based foods high in refined grains, sugars, and unhealthy fats. Examples include veggie burgers with french fries and carbonated soda or breakfast items like white toast with butter and fried potatoes.

This study underscores the importance of understanding the nuances of plant-based diets and emphasizes the significance of choosing nutrient-rich, whole foods to reap their potential health benefits and reduce mortality risks.