Health Effects of Plant Foods and the Possibility of Reducing Health Risk

Abstract

Many nutritional studies point to an inverse relationship between diet with predominant consumption of plant foods and the incidence of diseases of civilization. The health benefits of plant foods come from a sufficient intake of protective nutrients, which are key food commodities of the vegetarian diet. These include vegetables, fruits, whole grains, legumes and oilseeds, including various types of nuts. The nutritional and non-nutritional components of plant foods reduce the risk of chronic diseases by various mechanisms, so a well-planned vegetarian diet is nutritionally adequate, fully healthy and able to provide health benefits in the prevention of many diseases. The data we find agree that the benefits far outweigh the potential risks.