A new French study finds minimally processed plant foods significantly reduce heart disease risk, unlike ultra-processed options.
PARIS: Not all plant-based diets are created equal, according to a new study by French researchers who found that the heart health benefits of plant-based eating depend largely on the quality and level of processing of the foods consumed. The research, conducted by France’s National Research Institute for Agriculture, Food and Environment (INRAE) along with Inserm, Université Sorbonne Paris Nord and Cnam, was published in The Lancet Regional Health – Europe.
The study analysed data from over 63,000 French adults participating in the long-term NutriNet-Santé cohort and discovered that those who regularly consumed nutrient-dense, minimally processed plant foods—such as fresh fruits, vegetables, legumes, and whole grains—had a 40% lower risk of developing cardiovascular disease.
However, individuals who relied more heavily on ultra-processed plant-based foods like packaged soups, ready-to-eat meals, or processed breads did not share the same protective benefits. In fact, some showed a potential increase in heart-related health risks.
These findings highlight a critical distinction in plant-based nutrition: the degree of processing matters just as much as the source. The authors urge public health agencies to promote diets focused on fresh, frozen, or high-quality canned fruits and vegetables free from additives, rather than highly industrialised plant products that often contain added fats, salt or sugar.
This study adds growing evidence in support of prioritising food quality and minimal processing in heart-healthy diets, and may guide future dietary recommendations aimed at preventing cardiovascular disease through plant-based nutrition.
