Processing changes food in ways that matter. Refining, adding fats, sugars, and preservatives can strip beneficial nutrients and introduce elements that raise cholesterol or blood pressure. In large studies, diets that rely heavily on packaged plant products can lose the protective effects we expect from a plant-forward approach, and in some cases link to higher cardiovascular risk. That outcome challenges assumptions many people hold about labeling alone being a reliable guide to health.
Understanding which plant foods support long-term heart health affects how we design diets, school lunches, and public guidelines for diverse communities. For anyone interested in growing healthier habits, the next step is looking past broad labels and toward how food is made and eaten. Read the full article to explore how these findings connect to efforts to expand access to genuinely nourishing plant foods and support healthier lives for more people.
Researchers tracking over 63,000 adults found that high-quality, minimally processed plant foods significantly reduce cardiovascular risk. But when those plant foods are ultra-processed, the advantage disappears—and can even backfire. Some ultra-processed plant diets increased risk by 40%. The study urges a shift toward whole, naturally nutrient-rich plant foods.
