A new study, conducted by University of Toronto researchers, has shown improved health, and lowered risk of heart disease to be 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 20 percent 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.
Past studies have linked various plant-based regimes - or the reduction of animal product consumption - to such health benefits as weight loss, prevention and management of diabetes, and increased life expectancy.
Disclaimer: The opinions expressed in this article are prepared in the author's capacity and do not necessarily reflect the views and opinions of Plant Based News itself.Reuse this content
Emily Court is a passionate ethical vegan from Eastern Canada. She is a Challenge 22 Mentor, Digital Writer, and experienced animal advocate driven by issues of animal liberation and social justice. She studied at Dalhousie University, where her thesis highlighted intercultural and gender relations. She is an established public speaker, writer, and world traveller with a drive to provide a voice to those who might not otherwise have one. You can follow her on Instagram @emily.j.court or on Twitter @_EmilyJCourt_.
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