The anti-inflammatory and antioxidant effects of vegetable-focused diets are well-known, however, recent research reveals that the quality of plant foods is just as important as their quantity. Not all plant-based diets are equal and those centered around high-quality, healthy plant foods have been proven to greatly surpass plant-based diets with less-healthy foods which can ultimately increase detrimental health risks. New research from the Harvard T.H. Chan School of Public Health suggests a positive correlation between increased plant-based food intake and decreased mortality risk.
Contrary to 2010 guidelines, the new 2015-2020 Dietary Guidelines for Americans from the U.S. Department of Health and Human Services no longer limits the consumption of dietary cholesterol, which used to be 300 mg per day, nor does it advise against eating eggs. In fact, the current dietary recommendations include weekly egg consumption as part of a healthy diet. On average, U.S. adults consume an average of 300 mg of dietary cholesterol per day and eat about three or four eggs per week. As the database of clinical research on the connection between high dietary cholesterol levels and heart disease continues to grow, there may be an increased need to reevaluate the current dietary recommendations.