In a recent interview with Pharmacy Times, Dr. Hana Kahleova, director of clinical research at the Physicians Committee for Responsible Medicine, discussed significant findings from a study indicating that substituting animal products with plant-based foods can substantially lower the risk of type 2 diabetes and cardiovascular disease. This information carries vital implications for pharmacists, who are in a unique position to educate patients about nutrition during medication consultations.
Kahleova, the lead author of the review, emphasized that pharmacists can incorporate nutritional guidance into their discussions when dispensing medications for conditions such as hyperlipidemia, hypertension, or diabetes. She pointed out that the review’s findings illustrate that cardiometabolic risk is influenced not solely by food processing but also by the sources of those foods. Specifically, ultra-processed animal products—particularly processed meats—are consistently linked to heightened disease risk. In contrast, many processed plant-based foods show neutral or even protective effects regarding health.
Pharmacists’ Role in Nutrition Education
Kahleova stated, “If a pharmacist is filling a prescription for a statin for cholesterol, an angiotensin-converting enzyme (ACE) inhibitor for hypertension, or semaglutide (Ozempic, Wegovy; Novo Nordisk) for type 2 diabetes, it is an opportunity to talk to the patient about nutrition’s role in disease prevention and treatment.” She noted that the evidence supports that replacing animal products with plant-based alternatives correlates with reduced cardiometabolic risk, even when some of those plant foods are processed.
The key takeaway for pharmacists is the importance of food sources alongside processing levels. Encouraging patients to reduce their intake of meat and dairy while increasing their consumption of fruits, vegetables, grains, and legumes can significantly enhance cardiometabolic health, complementing standard medical therapies. Research conducted by the Physicians Committee for Responsible Medicine indicates that plant-based diets can lead to lower cholesterol levels and improved management of type 2 diabetes.
Guiding Patients Towards Healthier Choices
Pharmacists often encounter questions from patients regarding the healthfulness of all plant-based foods. Kahleova clarified, “Plant-based foods are not nutritionally identical, but overall, replacing animal products with plant foods consistently improves cardiometabolic risk—even when those plant foods are processed.” She encourages pharmacists to provide simple guidance focused on dietary patterns rather than perfection.
Healthier dietary foundations should include foods rich in fiber, low in saturated fat, and abundant in protective nutrients, such as fruits, vegetables, whole grains, and legumes. Processed plant-based foods like breads, breakfast cereals, plant milks, and meat alternatives can also play a role in reducing the risk of diabetes and cardiovascular diseases when they replace animal products. These options are often practical and familiar, helping patients make sustainable dietary changes over time.
Kahleova urged pharmacists to shift the conversation away from discouraging foods based solely on their processing level. Instead, they should inform patients that plant-based options, even when processed, are generally healthier than animal-based products that are high in saturated fat and cholesterol.
The review highlighted specific dietary swaps that pharmacists can recommend during brief counseling sessions to help reduce risks associated with diabetes and heart disease. Kahleova noted that processed meats, such as bacon, sausage, and deli meats, increase the risk of these conditions. Conversely, ultra-processed plant-based foods like breads, cereals, and meat alternatives can lower that risk.
Kahleova concluded that even small substitutions, particularly those replacing processed meats, can lead to meaningful reductions in diabetes and cardiovascular risks over time. As pharmacists embrace their role in promoting nutritional education, the potential for improved patient health outcomes becomes increasingly clear.
