A recent study suggests that people following healthy plant-based diets may have a lower risk of Parkinson's disease, while those following unhealthy plant-based diets may have a higher risk.
A recent longitudinal study using data from the U.K. Biobank explores the interplay between plant-based diets and genetic predisposition in affecting the risk of non-alcoholic fatty liver disease (NAFLD). The study finds that a higher consumption of healthful plant-based foods can mitigate the risk of NAFLD, even in individuals with genetic susceptibility, while unhealthful plant-based foods increase the risk.