Changes in Plant-Based Diet Quality and Total and Cause-Specific Mortality

2019216 citationsJournal Articlebronze Open Access

Authors

Megu Y. Baden · Harvard University

Gang Liu · Harvard University

Ambika Satija · Harvard University

Yanping Li · Harvard University

Qi Sun · Brigham and Women's Hospital

Teresa T. Fung · Tufts University

Eric B. Rimm · Harvard University

Abstract

Improving plant-based diet quality over a 12-year period was associated with a lower risk of total and CVD mortality, whereas increased consumption of an unhealthful plant-based diet was associated with a higher risk of total and CVD mortality.

Topics & Keywords

Agriculture Sustainability and Environmental Impact Nutritional Studies and Diet Diet and metabolism studies

UN Sustainable Development Goals

Good health and well-being

Publication Details

Published in: Circulation

Volume 140, Issue 12, pp. 979-991

DOI: 10.1161/circulationaha.119.041014

Field-Weighted Citation Impact: 13.47