Plant-based diets might fight leg or lung blood clots
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- Reviewed by Anthony L. Komaroff, MD, Editor in Chief, Harvard Health Letter; Editorial Advisory Board Member, Harvard Health Publishing
Eating a plant-based diet — one that's rich in legumes, whole grains, colorful fruits and vegetables, nuts, and seeds — is tied to lower risks for many diseases, such as heart disease, diabetes, and some cancers. A large study published in the December 2024 issue of JACC: Advances suggests such a diet might also be linked to lower risks of dangerous blood clots in the legs or lungs (venous thromboembolism, or VTE) — even if your genes make you more likely to get them. The research involved more than 183,000 middle-aged healthy people who were tested for genetic VTE risk and periodically answered questions about their diet. After 13 years, people who were best at sticking to a plant-based diet had a 14% lower risk of developing VTE, compared to those who didn't really follow this eating style. People with a high genetic risk had a 47% higher chance of getting VTE, but those who closely adhered to a plant-based diet still had a lower risk compared to those who didn't eat this way. The study was observational and can't prove that eating a plant-based diet protects people against VTE. However, it's plausible: solid evidence links a plant-based diet to better blood vessel health.
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About the Author
Heidi Godman, Executive Editor, Harvard Health Letter
About the Reviewer
Anthony L. Komaroff, MD, Editor in Chief, Harvard Health Letter; Editorial Advisory Board Member, Harvard Health Publishing
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