Several studies report that fermented foods have positive effects on the gut microbiota and reduce inflammation, a major risk factor for all chronic diseases.
Akkermansia muciniphila, a bacterium that colonizes the mucus layer of the intestinal wall, contributes to the maintenance of this protective layer and generates metabolites that have several beneficial effects on metabolism and immunity.
A study reports that regular consumption of avocado is associated with a significant reduction in the risk of coronary heart disease.
The risk of cardiovascular events can be significantly reduced by replacing as much as possible the intake of foods rich in simple sugars and refined flour with plant-based foods containing complex carbohydrates.
A low-fat, plant-only diet restricts caloric intake while improving cardiovascular health.
Recent studies report that a diet that reduces chronic inflammation is associated with a lower risk of cardiovascular disease.
An insufficient intake of dietary fibre has a detrimental effect on the gut microbiota and promotes the development of allergies and inflammatory and autoimmune diseases.
