Long-term vegetarians have low oxidative stress, body fat, and cholesterol levels

Abstract

Excessive oxidative stress and abnormal blood lipids may cause chronic diseases. This risk can be reduced by consuming an antioxidant- and fiber-rich vegetarian diet. We compared biomarkers of oxidative stress, antioxidant capacity, and lipid profiles of sex- and age-matched long-term vegetarians and omnivores in Korea. Forty-five vegetarians (23 men and 22 women; mean age, 49.5 ± 5.3 years), who had maintained a vegetarian diet for a minimum of 15 years, and 30 omnivores (15 men and 15 women; mean age, 48.9 ± 3.6 years) participated in this study. Their 1-day, 24-h recall, and 2-day dietary records were analyzed. Oxidative stress was measured by the levels of diacron reactive oxygen metabolites (d-ROM). Antioxidant status was determined by the biological antioxidant potential (BAP) and levels of endogenous antioxidant enzymes such as superoxide dismutase, catalase, and glutathione peroxidase. We observed that vegetarians had a significantly lower body fat percentage (21.6 ± 6.4%) than that of omnivores (25.4 ± 4.6%; P < 0.004). d-ROM levels were significantly lower in vegetarians than those in omnivores (331.82 ± 77.96 and 375.80 ± 67.26 Carratelli units; P < 0.011). Additionally, total cholesterol levels in the vegetarians and omnivores were 173.73 ± 31.42 mg/dL and 193.17 ± 37.89 mg/dL, respectively (P < 0.018). Low-density lipoprotein cholesterol was 101.36 ± 23.57 mg/dL and 120.60 ± 34.62 mg/dL (P < 0.005) in the vegetarians and omnivores, respectively, indicating that vegetarians had significantly lower lipid levels. Thus, oxidative stress, body fat, and cholesterol levels were lower in long-term vegetarians than those in omnivores.

Zat gizi, massa lemak tubuh, dan tekanan darah pada wanita vegetarian dan nonvegetarian berusia 20-30 tahun

“…Pengukuran tinggi badan menggunakan microtoise dengan ketelitian 0,1 cm, dan pengukuran berat badan dengan menggunakan timbangan injak digital dengan ketelitian 0,1 kg. Hasil ukur IMT dikategorikan menjadi underweight (<18,5 kg/m 2 ), normal (18,(5)(6)(7)(8)(9)(10)(11)(12)(13)(14)(15)(16)(17)(18)(19)(20)(21)(22)9 kg/m 2 ), overweight (23,0-24,9 kg/m 2 ), obesitas I (25,0-30,0 kg/m 2 ).…”

“…Hal ini sejalan dengan penelitian di Korea yang melaporkan bahwa terdapat perbedaan asupan asam lemak jenuh antara kedua kelompok (p=0,000). 8 Terdapat 8 vegetarian dan 21 nonvegetarian yang memiliki asupan asam lemak jenuh yang tergolong berlebih. Perbedaan asupan lemak dan asam lemak jenuh antara kedua kelompok dikarenakan tidak dikonsumsinya daging oleh kelompok vegetarian.…”

“…Hal ini sejalan dengan penelitian di Korea yang melaporkan bahwa tidak terdapat perbedan asupan protein antara kedua kelompok (p=0,087). 8 Hal ini disebabkan kelompok vegetarian mengonsumsi makanan sumber protein nabati seperti kedelai, tahu, tempe, kacang-kacangan dalam kehidupan sehari-hari walaupun kualitas protein yang dikandung oleh protein nabati lebih rendah dibanding pangan protein hewani. Terlebih terdapat 50% subjek vegetarian tergolong lakto-ovo vegetarian.…”

“…Adanya kondisi tersebut, dikhawatirkan kelompok vegetarian mengalami underfat. 8 Padahal lemak dalam tubuh diperlukan dalam batas normal untuk melindungi organ tubuh dari trauma, sebagai cadangan energi, dan komponen dalam menyusun sejumlah hormon. 9 Namun, penelitian yang dilakukan oleh Lee dan Krawinkel pada populasi dewasa di Korea menunjukkan bahwa rerata massa lemak tubuh kelompok vegetarian (13,8 kg) lebih tinggi dibanding kelompok nonvegetarian (11,7 kg).…”

Effect of Peaches, Pears and Green Tea on Plasma Lipids Profile and Antioxidant Content in Rats Fed High Sucrose Diet

“…These catechins have strong antioxidant properties and free radical scavenging activity, antimicrobial and antiviral agent [25] [26]. Many studies have shown that green and black teas have anticholesterolemic effect [27] [28] modulation of plasma lipid profiles [29] and enhancing vasodilatation [30], increasing fatty acid oxidation and insulin sensitivity. Pears (Pyruscommunis) gained popularity among consumers due to its good taste and high digestibility.…”