Mass General Brigham study links plant-based groceries to improved health

A study led by researchers at Mass General Brigham suggests that long-term access to plant-based groceries can lead to measurable improvements in cardiometabolic health. The research, published in the journal Preventing Chronic Disease, analyzed data from 68 adult participants who received weekly plant-based grocery packages for an average of 2.7 years through the Mass General Brigham Revere Community Health Center.

The intervention, which utilized food sourced from the Greater Boston Food Bank, showed a dose-response pattern. For every 100 weekly grocery packages received, researchers observed an estimated 3.21 mmHg reduction in diastolic blood pressure, a 2.6-kilogram drop in body weight, and a 1.04-kilogram-per-square-meter reduction in body mass index (BMI).

While the study noted drops in systolic blood pressure for individuals who began the program with elevated levels, researchers found no significant changes in hemoglobin A1c levels across the participants. The food packages, designed by a dietitian based on USDA guidelines, included fresh fruits, vegetables, canned beans, nut butter, and whole grains.