The University of Minnesota researchers highlight how choosing plant-based foods can reduce the likelihood of developing diabetes and cancer. Their findings were shared through a study published by the Multidisciplinary Digital Publishing Institute and reflect a growing body of evidence about the health benefits of fruits, vegetables, legumes, nuts, and seeds.
Fruits, vegetables, legumes, nuts, and seeds supply insoluble dietary fiber, or just fiber, which plays a crucial role in keeping the digestive system working smoothly. A shortage of fiber can disrupt gut health and may also weaken immune function, underscoring fiber’s importance beyond basic digestion.
In addition to fiber, plant-based foods contain a range of bioactive substances such as quercetin, resveratrol, catechins, anthocyanins, lutein, lycopene, and beta-carotene. These compounds are associated with a lower risk of heart disease, certain cancers, and type 2 diabetes. For example, quercetin, a pigment found in berries, apples, and green tea, supports healthy blood flow and helps protect cells from oxidative stress. Resveratrol, another natural antioxidant, has shown promise in supporting pancreatic health in some contexts.
Researchers emphasize that increasing awareness about the benefits of plant-based diets could help people make more informed choices. They also call for improved processing methods in the food industry to retain beneficial bioactive compounds during production, ensuring that the nutritional value of plant foods is preserved from farm to table.
Earlier discussions about plant-based eating highlighted its potential to lower the risk of dozens of diseases, reinforcing the idea that such dietary patterns can contribute to long-term health and well-being.