More and more research is showing that eating a primarily plant-based diet is crucial for good health. This is particularly apt for preserving brain health, reducing your cancer risk and preventing diabetes and heart disease.
In a study published in the American Journal of Clinical Nutrition in 2013, researchers found, “Whole grains and nuts and legumes were positively associated with higher cognitive functions and may be core neuroprotective foods common to various healthy plant-centered diets around the globe.”
A November 2002 study found that a vegetarian diet confers some protection against developing cancer. Specifically, the researchers found that a vegetarian diet decreased the risk of developing a gastrointestinal cancer by 24 percent. Further analysis showed that a vegan diet was associated with a 16 percent decrease in overall risk of cancer in men and women combined, and a 34 percent decrease in the risk of female-specific cancers. The researchers also found that lacto-ovo vegetarians had a 25 percent decreased risk of developing a gastrointestinal tract cancer.
Finally, a study published in October 2013 indicates that a low-fat, plant-based diet impacts cardiovascular risk factors associated with metabolic syndrome. The investigators concluded, “When people move toward a low-fat, plant-based diet, HDL levels decrease while other indicators of cardiovascular risk improve.”
So in the interest of good health, try to consume more plants-based foods more frequently. Aim for five to six servings of vegetables and three servings of fruits per day, as well as good fiber sources like flaxseed.