Effects of Vegetarian Diets on Blood Lipids: A Systematic Review and Meta‐Analysis of Randomized Controlled Trials

Wang, Fenglei; Zheng, Ju‐Sheng; Yang, Bo; Jiang, Jiajing; Fu, Yuanqing; Li, Duo

doi:10.1161/jaha.115.002408

Cited by 264 publications

(225 citation statements)

References 50 publications

(169 reference statements)

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“…A recent meta-analysis that included 11 randomized trials, conducted on participants who followed vegetarian diets versus those who followed control diets, reported a significant lowering of total cholesterol, LDL cholesterol, and high-density lipoprotein cholesterol levels but not triglyceride levels. 24 Nevertheless, literature on the beneficial effects of VDs on triglyceride levels is inconsistent and contrasting. 7 Some studies reported the beneficial effects of VDs on triglyceride levels, whereas others did not observe any significant effect.…”

Section: Original Research Articlementioning

confidence: 99%

Low-Calorie Vegetarian Versus Mediterranean Diets for Reducing Body Weight and Improving Cardiovascular Risk Profile

Sofi¹,

Dinu²,

Pagliai³

et al. 2018

Circulation

213

168

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Background: Only a few randomized dietary intervention studies that investigated the effects of lacto-ovo vegetarian diet (V d ) in clinically healthy omnivorous subjects are available. Methods: We randomly assigned to overweight omnivores with a low-to-moderate cardiovascular risk profile a low-calorie V d compared with a low-calorie Mediterranean diet (MD), each lasting 3 months, with a crossover design. The primary outcome was the difference in body weight, body mass index, and fat mass changes between the 2 groups. Secondary outcomes were differences in circulating cardiovascular disease risk parameters changes between the 2 groups. Results: One hundred eighteen subjects (mean age: 51.1 years, females: 78%) were enrolled. The total participation rate at the end of the study was 84.7%. No differences between the 2 diets in body weight were observed, as reported by similar and significant reductions obtained by both V d (−1.88 kg) and MD (−1.77 kg). Similar results were observed for body mass index and fat mass. In contrast, significant differences between the 2 interventions were obtained for low-density lipoprotein cholesterol, triglycerides, and vitamin B 12 levels. The difference between the V d and MD groups, in terms of end-of-diet values, was recorded at 9.10 mg/dL for low-density lipoprotein cholesterol ( P =0.01), 12.70 mg/dL for triglycerides ( P <0.01), and 32.32 pg/mL for vitamin B 12 ( P <0.01). Finally, no significant difference was found between V d and MD interventions in oxidative stress markers and inflammatory cytokines, except for interleukin-17, which improved only in the MD group. Forty-six participants during the V d period and 35 during the MD period reached the target values for ≥1 cardiovascular risk factor. Conclusions: Both V d and MD were effective in reducing body weight, body mass index, and fat mass, with no significant differences between them. However, V d was more effective in reducing low-density lipoprotein cholesterol levels, whereas MD led to a greater reduction in triglyceride levels. Clinical Trial Registration: URL: https://www.clinicaltrials.gov . Unique identifier: NCT02641834.

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Section: Original Research Articlementioning

confidence: 99%

Low-Calorie Vegetarian Versus Mediterranean Diets for Reducing Body Weight and Improving Cardiovascular Risk Profile

Sofi¹,

Dinu²,

Pagliai³

et al. 2018

Circulation

213

168

View full text Add to dashboard Cite

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“…In their review, Ferdowsian and Barnard demonstrated that individuals consuming more plant foods have lower total cholesterol (TC) and low‐density lipoprotein cholesterol (LDL‐C) concentrations compared to those following diets that include more animal products. Furthermore, reviews by Wang et al and Yokoyama et al showed a lowering effect of vegetarian diets on TC, high‐density lipoprotein cholesterol (HDL‐C) and LDL‐C. No remarkable effect was found on triglyceride concentrations .…”

Section: Introductionmentioning

confidence: 99%

A 10‐year longitudinal study on the associations between changes in plant‐based diet indices, anthropometric parameters and blood lipids in a Flemish adult population

Waterplas

Versele

D’Hondt

et al. 2019

Nutrition & Dietetics

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Aim Plant‐based diets are recommended in the context of environmental sustainability and health. Since not all plant foods can be considered beneficial, a distinction needs to be made between healthful and unhealthful plant foods. The aim of this study was to investigate longitudinal associations between changes in an overall plant‐based diet index, a healthful plant‐based diet index and an unhealthful plant‐based diet index, with changes in anthropometrics and blood lipids as indicators of morphological and metabolic fitness, respectively. Methods A 3‐day dietary record was completed by 650 Flemish adults (420 men, 230 women) in 2002‐2004 and 2012‐2014. Three plant‐based diet indices were calculated based on quintile scores regarding the intake of animal‐ or plant‐based food items. Associations between 10‐year changes in diet indices and changes in anthropometrics and blood lipids were tested using multivariate linear regression. Results Plant‐based diet indices did not differ over time. Using the unadjusted model, few significant associations were found between changes in diet indices and changes in anthropometrics and blood lipids. However, these relationships disappeared after adjusting for confounding. In women, a positive association was found between changes in overall plant‐based diet index and changes in body mass index in the adjusted model. Conclusions Index values did not differ over time and few longitudinal associations were found.

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“…However, the majority of studies of plant‐based diets in the Ferdowsian and Barnard () study were associated with a reduction in TAG while the Wang et al . () study of vegetarian diets was not significant overall.…”

Section: Cardiovascular Risk Factors and Plant‐based Dietsmentioning

confidence: 81%

“…There is evidence from both RCTs and observational studies that those following plant‐based dietary regimes have improved blood lipid profiles, including lower levels of TC and LDL‐C (Wang et al . ; Dinu et al . ), and reduced BP and inflammatory and endothelial markers (Ruiz‐Canela et al .…”

Section: Discussionmentioning

confidence: 99%

“…If findings from the recent study by Wang et al . () are compared to the largest meta‐analysis conducted to date on the effect of plant‐based eating on blood lipid profiles (Ferdowsian & Barnard ), it can be seen that TC and LDL‐C levels were found to be reduced in both studies. The Ferdowsian and Barnard () analysis included 27 studies (14 RCTs and 13 observational studies) and found that, compared to baseline values, primarily plant‐based and ovo‐lacto‐vegetarian dietary interventions were associated with decreases in TC and LDL‐C (by about 10–15%), vegan dietary interventions by about 15–25% and combination dietary interventions (vegetarian diets with additional fibre, soya and nuts – the Portfolio Diet) by about 20–35%.…”

Section: Cardiovascular Risk Factors and Plant‐based Dietsmentioning

confidence: 97%

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An update of the evidence relating to plant‐based diets and cardiovascular disease, type 2 diabetes and overweight

Harland¹,

Garton

2016

Nutrition Bulletin

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Recent findings from meta-analyses, European cohorts and randomised controlled trials (RCTs) evaluating the relationship between plant-based dietary regimes (i.e. those with an emphasis on plant foods, such as vegetarian, vegan, Mediterranean or combination diets), and the incidence of, or risk factors for, cardiovascular disease (CVD), type 2 diabetes (T2D) and obesity are considered in this review. Evidence from meta-analyses of epidemiological studies indicates that those following plant-based dietary regimes have around 20-25% lower risk of developing CVD and a similar reduced risk of developing T2D. Evidence from RCTs indicates that those following plant-based dietary regimes have lower total cholesterol, low-density lipoprotein-cholesterol and blood pressure, and modest reductions in inflammatory and endothelial markers. Higher intake of plant foods has been associated with lower incidence of obesity, lower BMI and smaller waist circumference. For weight loss, it seems that following a plantbased dietary regime results in weight loss comparable to that achieved on conventional reduced calorie diets, but with better overall weight management. The totality of evidence indicates there are benefits for cardiovascular health, risk of developing T2D and weight management from following a plant-based dietary regime. From a nutritional perspective, plant-based diets tend to be lower in saturated fatty acids, higher in unsaturated fatty acids and fibre, and lower in energy density than typical 'Western' diets. These qualities may be at the core of the health benefits reported and/or it may be simply a greater proportion of plant foods in the diet that is beneficial in its own right.

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Effects of Vegetarian Diets on Blood Lipids: A Systematic Review and Meta‐Analysis of Randomized Controlled Trials

Cited by 264 publications

References 50 publications

Low-Calorie Vegetarian Versus Mediterranean Diets for Reducing Body Weight and Improving Cardiovascular Risk Profile

Low-Calorie Vegetarian Versus Mediterranean Diets for Reducing Body Weight and Improving Cardiovascular Risk Profile

A 10‐year longitudinal study on the associations between changes in plant‐based diet indices, anthropometric parameters and blood lipids in a Flemish adult population

An update of the evidence relating to plant‐based diets and cardiovascular disease, type 2 diabetes and overweight

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