Plant-based nutrition study in Boston

Researchers at Mass General Brigham have conducted a long-term study investigating the impact of plant-based grocery interventions on cardiometabolic health. The study tracked 68 adults who received weekly food packages—including fresh fruits, vegetables, legumes, whole grains, and nut butters—for an average of approximately 2.7 years.

The findings indicate a dose-response relationship between the consumption of these packages and improved health metrics. Specifically, for every 100 packages received, researchers observed an estimated 3.21 mmHg reduction in diastolic blood pressure, an average body weight loss of approximately 2.6 to 2.7 kilograms, and a reduction in Body Mass Index (BMI) of roughly 1.04 kg/m².

While the study noted drops in systolic blood pressure for participants who began with elevated levels, researchers found no significant changes in hemoglobin A1c levels. Dr. Lauren Fichtenauer, a lead researcher at Brigham and Women's Hospital, stated that these results suggest plant-based nutritional interventions are “promising for long-term cardiovascular and metabolic health improvements.”