Vegetarian Diet Shown to Significantly Reduce Cardiovascular Disease Risk, Study Finds
A recent study conducted by researchers at the University of Sydney reveals that following a vegetarian diet can greatly reduce the risk of cardiovascular disease (CVD) among individuals who already have the condition or are at high risk of developing it.
The findings, published in the prestigious international journal JAMA, stem from a comprehensive meta-analysis conducted by Tian Wang from the University of Sydney in Australia. The study examined the correlation between vegetarian dietary patterns and cardiovascular metabolic risk in individuals with or at risk of CVD.
The meta-analysis, which involved analyzing 20 randomized controlled trials (RCTs), uncovered some compelling results. Individuals following a vegetarian diet experienced a noteworthy decrease in LDL-C (low-density lipoprotein cholesterol) levels by 6.8 mg/dL, a decrease in HbA1c (glycated hemoglobin) levels by 0.25%, and a significant reduction in body weight by an average of 3.4 kg.
Poor dietary choices, such as excessive fat or carbohydrate intake, have long been associated with an elevated risk of morbidity and mortality from CVD. With this in mind, prominent medical societies like the American Heart Association strongly advocate for the consumption of minimally processed plant-based foods and diets rich in fish, seafood, and low-fat dairy products.
Vegetarian diets, which exclude meat, eggs, and dairy products, are increasingly gaining popularity due to their efficacy in preventing type 2 diabetes and its metabolic complications.
While plant-based diets have been known to reduce the risk of cardiovascular disease in the general population, the research team sought to determine whether a similar effect could be observed in high-risk groups. To answer this question, they conducted a meticulous meta-analysis, taking into account several studies conducted in this area.
Using low-density lipoprotein cholesterol (LDL-C), HbA1c, and systolic blood pressure (SBP) as indicators, the researchers evaluated changes in risk factors among individuals with two or more CVD risk factors over an average period of 25 weeks.
The analysis of the 20 RCTs, encompassing a total of 1878 participants, revealed marked improvements associated with adopting a vegetarian diet. These improvements included a significant reduction in low-density lipoprotein cholesterol by 6.8 mg/dL, a decrease in HbA1c levels by 0.25%, and a weight loss of 3.4 kg.
“The adoption of a vegetarian diet demonstrated significant enhancements in LDL-C, HbA1c, and body weight, surpassing the outcomes of standard treatment among individuals at high risk of CVD,” state the researchers. They add, “Further clinical trials are warranted to gain a deeper understanding of the effects of a vegetarian diet on individuals with existing cardiovascular disease.”
Studies have shown that a vegetarian diet significantly reduces the risk of cardiovascular disease in people who have or are at high risk of cardiovascular disease (CVD).
The results of a meta-analysis of the correlation between vegetarian dietary patterns and cardiovascular metabolic risk in people with cardiovascular disease or at high risk of cardiovascular disease, conducted by Tian Wang of the University of Sydney in Australia, were published in the international journal JAMA on the 25th (doi: network 10.1001/jaman open. 208.25658).
As a result of a meta-analysis of 20 RCTs by researchers at the University of Sydney, Australia, a vegetarian diet reduced LDL-C by 6.8 mg/dL, HbA1c by 0.25%, and reduced body weight by 3.4 kg.
Poor eating habits, such as excessive fat intake or excessive carbohydrate intake, are associated with an increased risk of morbidity and mortality from CVD.
In a similar context, various medical societies, including the American Heart Association, emphasize the importance of eating minimally processed plant foods and eating patterns rich in fish, seafood, and low-fat dairy products .
Vegetarian diets that exclude meat, eggs and dairy products are gaining popularity for their effectiveness in preventing type 2 diabetes and some of its metabolic complications.
Although plant-based diets are known to reduce the risk of cardiovascular disease in the general population, the research team embarked on a meta-analysis to comprehensively analyze several studies to evaluate whether a similar effect exists in high-risk groups on for cardiovascular disease.
Based on low-density lipoprotein cholesterol (LDL-C), HbA1c, and systolic blood pressure (SBP), people with two or more risk factors for CVD were evaluated for changes in risk factors over an average of 25 weeks.
An analysis of 20 RCTs with a total of 1878 participants showed that the vegetarian diet led to significant improvements, such as low density lipoprotein cholesterol of 6.8 mg/dL, 0.25% HbA1c, and a reduction of 3.4 kg in body weight.
“Eating a vegetarian diet showed significant improvements in LDL-C, HbA1c, and body weight that exceeded standard treatment in individuals at high risk of CVD,” the researchers said, “to further explain the effects of a vegetarian diet in people with CVD .Further clinical trials are needed for this.”
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