QUICK FACTS THAT MATTER

COMMUNITIES OF COLOR

From poor dietary education and choices to wealth inequality and racism, people of color in the United States hold the top spots in death and disability from our top chronic diseases. Here are a few statistics that may prove helpful in better understanding the significant impact that these factors have on people of color.

These statistics were sourced from CDC, National Institutes of Health, National Heart Association, American Cancer Society and the Office of Minority Health

African-Americans

DIABETES IS 80% MORE COMMON AMONG AFRICAN-AMERICANS

AFRICAN-AMERICANS ARE 3X MORE LIKELY TO HAVE LIMB AMPUTATIONS

AFRICAN-AMERICANS ARE 6 TIMES MORE LIKELY TO SUFFER KIDNEY DISEASE THAN OTHER GROUPS W/DIABETES

CANCER IS MOST COMMON AMONG AFRICAN-AMERICANS

AFRICAN-AMERICANS HAVE THE SHORTEST CANCER SURVIVAL RATE AMONG ALL GROUPS

AFRICAN-AMERICANS SUFFER MORE STROKES THAN ANY OTHER GROUP

50% OF ALL AFRICAN-AMERICANS HAVE SOME FORM OF HEART DISEASE

40% OF ALL AFRICAN-AMERICANS HAVE HIGH BLOOD PRESSURE

50% OF ALL AFRICAN-AMERICAN WOMEN WILL DIE OF HEART DISEASE

LATINO COMMUNITIES

CANCER IS THE LEADING CAUSE OF DEATH FOR HISPANICS & AFRO CARIBBEANS IN THE U.S.

HISPANICS ARE 50% MORE LIKELY TO DIE FROM DIABETES OR LIVER DISEASE THAN WHITE AMERICANS

22% OF HISPANIC MEN AND 25% OF HISPANIC WOMEN HAVE HIGH BLOOD PRESSURE

33% OF HISPANICS UNDER THE AGE OF 65 LACK HEALTH INSURANCE AND ACCESS TO HIGH-QUALITY, AFFORDABLE HEALTH CARE

NEARLY 50% OF HISPANIC WOMEN ARE OBESE

WHOLE FOOD PLANT-BASED DIET

REDUCES RISK FACTORS FOR OUR TOP CHRONIC DISEASES BY UP TO 90%

REVERSES, PREVENTS AND TREATS CARDIOVASCULAR DISEASE, DIABETES, HYPERTENSION OBESITY AND SOME CANCERS

HELPS PRESERVE OUR LIMITED FRESHWATER SUPPLY

REDUCES ANIMAL ABUSE, SUFFERING AND SPREAD OF ANIMAL-BORNE DISEASES

REDUCES GREENHOUSE GAS EMISSIONS SAVES UP TO 5K /YEAR FOR A FAMILY OF 4 ON GROCERY BUDGET

According to the National Academy of Sciences, eating a Whole-Food, Plant-Based (WFPB) (or healthy vegan diet) can reduce the risk factors for our top chronic diseases by up to 90%. Eating this way can also help reduce U.S. healthcare costs, greenhouse gas emissions and preservation of our limited freshwater supply.