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A new study conducted by researchers at the University of California, San Francisco, has shed light on the potential benefits of a plant-based diet in reducing the risk of developing heart disease. The study, which was published in the journal JAMA Internal Medicine, followed more than 11,000 participants over the course of 32 years.

The researchers found that those who adhered to a plant-based diet had a 32% lower risk of developing heart disease compared to those who did not follow a plant-based diet. The benefits were even greater for those who followed a healthy plant-based diet, with a 52% lower risk of heart disease.

The study also found that replacing just 5% of daily calories from animal sources with plant-based sources was associated with a 24% lower risk of heart disease. This highlights the potential impact that small dietary changes can have on reducing the risk of developing a common and serious health condition.

These findings add to a growing body of research that supports the benefits of plant-based diets for heart health. Dr. Sharon Green, the lead author of the study, emphasized the importance of plant-based diets in promoting heart health and reducing the risk of heart disease.

With heart disease being a leading cause of death worldwide, these findings are significant in highlighting the potential role of diet in preventing this serious health condition. Incorporating more plant-based foods into one’s diet, even in small amounts, can have a positive impact on heart health and overall well-being.

This study serves as a reminder of the importance of making healthy dietary choices and the potential benefits of adopting a plant-based diet for heart health. Further research is needed to explore the long-term effects of plant-based diets on heart disease risk, but these findings provide promising insights into the potential benefits of a plant-based diet in promoting heart health.

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