Background Cardiovascular disease (CVD) is a major economic burden in the United States. CVD risk factors, particularly hypertension and hypercholesterolemia, are typically treated with drug therapy. Five‐year efficacy of such drugs to prevent CVD is estimated to be 5%. Plant‐based diets have emerged as effective mitigators of these risk factors. Hypothesis The implementation of a defined, plant‐based diet for 4 weeks in an outpatient clinical setting may mitigate CVD risk factors and reduce patient drug burden. Methods Participants consumed a plant‐based diet consisting of foods prepared in a defined method in accordance with a food‐classification system. Participants consumed raw fruits, vegetables, seeds, and avocado. All animal products were excluded from the diet. Participant anthropometric and hemodynamic data were obtained weekly for 4 weeks. Laboratory biomarkers were collected at baseline and at 4 weeks. Medication needs were assessed weekly. Data were analyzed using paired‐samples t tests and 1‐way repeated‐measures ANOVA. Results Significant reductions were observed for systolic (−16.6 mmHg) and diastolic (−9.1 mmHg) blood pressure ( P &lt; 0.0005), serum lipids ( P ≤ 0.008), and total medication usage ( P &lt; 0.0005). Other CVD risk factors, including weight ( P &lt; 0.0005), waist circumference ( P &lt; 0.0005), heart rate ( P = 0.018), insulin ( P &lt; 0.0005), glycated hemoglobin ( P = 0.002), and high‐sensitivity C‐reactive protein ( P = 0.001) were also reduced. Conclusion A defined, plant‐based diet can be used as an effective therapeutic strategy in the clinical setting to mitigate cardiovascular risk factors and reduce patient drug burden.

A defined, plant‐based diet utilized in an outpatient cardiovascular clinic effectively treats hypercholesterolemia and hypertension and reduces medications