Taipei hospital suggests vegetable diet linked to lower heart disease risk

台北醫院建議蔬菜飲食可降低心臟病風險

Diet also helps cut carbon emissions and reduce cardiovascular mortality by 32%


TAIPEI (Taiwan News) — Tseng Fen-ling (曾芬玲), a dietitian at Taipei Veterans General Hospital, said on Wednesday that vegetable-based diets can reduce the risk of cardiovascular disease and stroke by 16%.

The hospital held a press conference Wednesday to advocate for vegetable-based diets. Lin Yung-yang (林永煬), the hospital's deputy superintendent, said that such diets can reduce carbon emissions and lower the mortality rate from cardiovascular diseases by 32%, per CNA.

Lin said that approximately 24% of global greenhouse gas emissions come from agriculture, with livestock farming generating more carbon emissions than crop cultivation. Since last year, the hospital has implemented meatless days and vegetable-based meals in its staff cafeteria and has encouraged patients to consume various fruits and vegetables.

Tseng said that a vegetable-based diet emphasizes high consumption of vegetables, fruits, and grains while including small amounts of animal products. It can help reduce carbon emissions by up to 6.08 kilograms per person daily.

Shu Yi-fang (舒宜芳), another dietitian at the hospital, said that beef production emits 36.33 kilograms of carbon per 1,000 kcal, the highest among meats, followed by lamb at 12.53 kg and poultry at 5.34 kg. She noted that poultry is a good choice for those following vegetable-based diets.

Individuals who frequently eat bento boxes often consume excessive amounts of red meat, Shu said. Due to its higher fat content compared to white meat, this dietary habit may elevate the risk of cardiovascular diseases.

Shu advised that those adopting vegetable-based diets can meet their protein needs through beans, eggs, milk, and cheese. To boost fiber intake, she recommended substituting white rice with alternatives such as red quinoa, purple rice, and whole wheat toast. She also suggested using seasonings like celery, basil, and onions to enhance the flavor of the meals.