Plant-based foods aren’t always the healthier option for heart health. A recent study indicates the key factor isn’t whether food comes from plants or animals, but how much processing it undergoes.
Researchers in France monitored nearly 64,000 adults for over nine years, examining their diets and health outcomes. Their findings revealed that ultra-processed plant-based foods—such as packaged vegan soups, bottled smoothies, or sugary breakfast cereals—posed the same cardiovascular risks as animal-based diets. In some instances, these processed alternatives were even riskier.
Processing removes the benefits of plant-based foods
The study, published in The Lancet Regional Health — Europe, divided foods into three groups: unprocessed, minimally processed, and ultra-processed. It also categorized them by origin—plant or animal—and assessed nutritional quality based on fat, sugar, salt, and essential nutrients.
When plant foods remained close to their natural state—like whole grains, nuts, legumes, fruits, and vegetables prepared with minimal added fat or sugar—they lowered cardiovascular disease risk by about 40%. However, that advantage disappeared once the foods were heavily processed. Ultra-processed plant-based products, such as chips or flavored sodas, were associated with a 40% increase in heart disease risk.
Bernard Srour, the lead researcher at Université Sorbonne Paris Nord, stated that the results demonstrate how a food’s processing level is as important as its plant-based origin. He advised consumers to prioritize how closely a product resembles its original form over its label.
How processing alters food
Industrial processing removes fiber and nutrients while adding sugar, salt, fats, and chemical additives. These modifications can cause inflammation and raise blood pressure, both of which contribute to heart disease. Even when the base ingredient is plant-based, the body processes it differently after heavy alteration.
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This isn’t the first evidence linking processing to health risks. The NOVA classification system, which ranks foods by processing level, has long been used to predict chronic disease. The new findings support that framework: the changes food undergoes before consumption often matter more than the food itself.
The study doesn’t suggest avoiding plant-based foods entirely, but rather selecting them carefully. A homemade lentil soup or oatmeal with fresh fruit will always be a better choice than a processed “vegan” snack bar packed with emulsifiers. The healthiest plant-based options are those that retain their natural appearance.
Public health advice has long encouraged replacing animal products with plant-based alternatives. Yet this research shows that such a switch alone isn’t sufficient. Without considering how those alternatives are produced, their benefits may vanish or even reverse.
Participants in the study were part of the NutriNet-Santé cohort, a long-term French project tracking diet and health. Their food intake was recorded through detailed online questionnaires covering at least three days of eating. Over nine years, the data revealed a consistent trend: the more processed the food, the worse the health outcome, regardless of its plant or animal origin.
That doesn’t mean all plant-based foods should be avoided. It simply means the label alone isn’t reliable. A bag of spinach chips might seem like a healthy choice, but if it’s been fried, salted, and preserved, it offers no more heart benefits than a slice of bacon.
For those looking to improve heart health, focusing on minimally processed options may be the most effective approach.
