Exploring the Link Between Plant-Based Diets and Heart Health
In an effort to unravel the mystery of how plant-based foods contribute to heart health, the National Institutes of Health has granted $1.4 million to North Carolina A&T State University for a promising research initiative.
Heart disease remains the predominant cause of mortality in the United States, impacting about one-third of the population. While the correlation between plant-based diets and a decreased risk of cardiovascular issues is well-documented, the precise mechanisms involved are not fully understood.
Distinguished Professor Shengmin Sang at A&T is spearheading this research, focusing on the role of flavonoids, potent antioxidants present in plant-based foods. His study aims to use these flavonoids as biomarkers to observe their metabolism in diverse groups.
“The first part is to conduct a controlled feeding study,” Sang explains. “Provide the flavonoid-rich food to them. We have two different doses: a low dose and a high dose of flavonoid-rich food.”
This study will involve collecting blood and urine samples from approximately 2,000 participants to analyze the metabolized flavonoids. A significant portion of the research will focus on African American and Hispanic communities.
Sang’s five-year research project seeks to identify which specific plant-based foods and flavonoids are most effective in reducing cardiovascular disease risk and to determine which demographic groups may experience the greatest benefits.
For more information, visit Professor Shengmin Sang’s research page.
