Plant-based diet linked to lower risk of multiple chronic diseases, major study finds

A large-scale European study has found that adults who eat a predominantly plant-based diet face a significantly lower risk of developing multiple chronic diseases, including cancer, diabetes, and cardiovascular disease.

Researchers from the University of Vienna, in collaboration with the International Agency for Research on Cancer (IARC) in France and Kyung Hee University in South Korea, analyzed dietary habits and health outcomes of more than 400,000 adults aged between 37 and 70. Participants were drawn from two major data sources: the European Prospective Investigation into Cancer and Nutrition (EPIC) study and the UK Biobank.

The study, published August 25, highlights the role of plant-based dietary patterns in reducing the likelihood of multimorbidity—a term used to describe when an individual suffers from two or more chronic diseases simultaneously. Multimorbidity is a growing public health challenge, especially in people aged 60 and older.

The results showed that individuals with greater adherence to plant-based diets had a 32% lower risk of developing multimorbidity compared to those who consumed the least amount of plant-based foods. This association held true across middle-aged and older adults alike.

“You don’t have to cut out animal products entirely,” said lead author Reynalda Córdova, a nutritional epidemiologist at the University of Vienna. “Shifting towards a more plant-based diet can already have a positive impact.”

The researchers found that higher intake of fruits, vegetables, whole grains, legumes, and plant-based alternatives such as vegan sausages or burgers was consistently linked to lower risks of cancer and cardiometabolic diseases. At the same time, lower consumption of meat and meat products strengthened these benefits.

Multimorbidity is increasingly recognized as one of the biggest health concerns of modern societies, placing a strain on individuals, healthcare systems, and economies. By examining both cancer and cardiometabolic diseases together, the study offers a more comprehensive picture of how dietary patterns can influence long-term health.

“Our study highlights that a healthy, plant-based diet not only influences individual chronic diseases but can also reduce the risk of developing multiple chronic diseases at the same time, in both middle-aged and older people,” Córdova said.

The findings support the growing body of evidence that plant-based diets provide protective effects not just against isolated illnesses, but also against the clustering of conditions that often occur together and lead to higher mortality and healthcare costs.

The results echo new dietary recommendations in Austria, which encourage a shift toward more plant-based foods with a reduced share of animal products.

“The results show how important a predominantly plant-based diet is for our health and thus reinforce the new Austrian dietary recommendations, which emphasize plant-based food with a low proportion of animal-based foods,” said Karl-Heinz Wagner, coauthor of the study and President of the Austrian Society for Nutrition.

Wagner added that plant-based diets offer a double benefit: not only improved health outcomes but also environmental gains, such as reduced greenhouse gas emissions and land use.

The researchers stressed that people do not need to adopt a fully vegan or vegetarian lifestyle to reap the benefits. Instead, gradual shifts toward more plant-based meals can already make a measurable difference.

This flexibility may be key in addressing barriers to dietary change, particularly in cultures where meat consumption is deeply ingrained. By highlighting the health and environmental benefits of even partial dietary shifts, public health advocates hope to encourage broader adoption.

The study also underscores the importance of food accessibility and affordability. Ensuring that plant-based foods such as fruits, vegetables, legumes, and whole grains are widely available and competitively priced will be critical in translating research findings into population-wide health improvements.

The authors conclude that dietary guidelines, interventions, and public health policies should emphasize the role of plant-based foods in preventing multimorbidity. Even modest reductions in meat intake, when replaced with nutrient-rich plant-based alternatives, could lower disease risk across large populations.

By framing plant-based diets as both health-promoting and environmentally sustainable, the findings may also provide momentum for governments and institutions to integrate plant-based strategies into climate and food security planning.

For individuals, the message is clear: making fruits, vegetables, legumes, and whole grains central to the diet can help preserve health well into older age, while also contributing to a more sustainable food system.