Eine höhere Aufnahme hochwertiger, unverarbeiteter pflanzlicher Lebensmittel kann das Risiko von Herz-Kreislauf-Erkrankungen um etwa 40 % senken. Hochverarbeitete, minderwertige pflanzliche Lebensmittel wie Fertignudeln, im Laden gekaufte Suppen oder gesüßte Getränke verringern dieses Risiko jedoch nicht und könnten es möglicherweise um etwa 40 % erhöhen.

>The research team analysed health data from 63,835 adults participating in the French NutriNet-Santé cohort. The average follow-up period was 9.1 years, and for those enrolled earliest, it extended up to 15 years. Dietary intake—that is, the foods and beverages consumed over at least three days—was collected using online questionnaires. This detailed data collection made it possible to distinguish between three types of diets, by comparing the proportion of plant-based to animal-based products, and by considering not only their nutritional quality but also their level of industrial processing.
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>Nutritional quality and degree of processing
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>The researchers found that adults whose diets were richer in plant-based products of higher nutritional quality (lower in fat, sugar, and salt) with little or no industrial processing had approximately a 40% lower risk of cardiovascular disease compared to those whose diets were lower in such plant-based products and higher in animal-based ones[3].
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>Adults whose diets were richer in plant-based products of higher nutritional quality but that were ultra-processed—such as industrial wholemeal breads, store-bought soups, ready-made pasta dishes, or commercially prepared salads with dressing—did not have a lower risk of cardiovascular risk compared to those whose diets were lower in such products and higher in animal-based foods.
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>The risk of cardiovascular disease was approximately 40% higher among adults who consumed a large proportion of plant-based products that were both of lower nutritional quality and ultra-processed—such as crisps, fruit-based sweetened drinks or sodas made from plant extracts, chocolate-based sweets or confectionery, sugary breakfast cereals and savoury biscuits—compared to those whose diets were richer in plant-based products of good nutritional quality with little or no industrial processing

[Cardiovascular disease risk and the balance between animal-based and plant-based foods, nutritional quality, and food processing level in the French NutriNet-Santé cohort: a longitudinal observational study – The Lancet Regional Health – Europe](https://www.thelancet.com/journals/lanepe/article/PIIS2666-7762(25)00262-5/fulltext)