A recent study from the University of Warwick found that consuming a plant-based diet, including vegan, vegetarian, and wholefood plant-based patterns, may help reduce levels of C-reactive protein (CRP), a marker of inflammation associated with cardiovascular risk. The meta-analysis of seven randomized controlled trials involving 541 participants showed that plant-based diets were linked to significantly lower CRP levels compared to omnivorous diets, with an average reduction of 1.13 mg/L in CRP levels.

Chronic low-grade inflammation is considered a key contributor to age-related conditions such as cardiovascular disease, type 2 diabetes, and some cancers. The findings of this study suggest that plant-based diets not only improve blood pressure, LDL cholesterol, and body weight, but they may also help reduce inflammation. However, more robust evidence from large trials is needed to further support these early findings and better understand the potential benefits of plant-based eating in reducing inflammation.