Cardiometabolic Risk Factors and Plasma Fatty Acids in Vegans – Results of an Observational Study

Abstract

Background: Vegans have lower risk of cardiovascular disease and reasons for this are likely multifactorial. This study describes the cardio-metabolic risk factor and the plasma fatty acid profile in healthy adult vegans compared to omnivores in New Zealand. Methods: Food frequency questionnaires, cardiometabolic risk factors and fasting plasma fatty acids were analysed in 25 vegans and compared to aged matched controls that ate a normal diet in New Zealand. Results: Participants were vegan for a mean of 36 (interquartile range 24 to 72) months with 83% consuming only unprocessed vegan food. Compared to non-vegans, vegans had significantly lower total cholesterol (3.6 vs. 4.7mmol/l, p < 0.0001), low density lipoprotein cholesterol (LDL-c) (1.7 vs. 2.6 mmol/l, p < 0.0001) and triglycerides (0.67 vs.0.85mmol/L, p = 0.04). Compared to omnivores, vegans had lower percentage of plasma saturated (28.1% vs. 58.3%), and trans (1.0% vs.7.1%) and higher levels of unsaturated (51.7% vs. 35.8%) fatty acids. The most common fatty acids in omnivores were stearic acid and palmitic acid whereas in vegans these were linoleic and oleic acid. Palmitelaidic acid 0.94 (0.78 to 1.27)% was the most predominant trans fatty acid found in vegans, however, in omnivores this was trans-vaccenic acid (5.70%). These trans fatty acids accounted for the largest relative difference in fatty acids in vegans and controls. Conclusions: Vegans have a more favourable cardiometabolic and fatty acid profile compared to omnivores. This may explain the reduced risk of cardiovascular events in this population.