Abstract
Background: Diet deficient in fresh fruits and vegetables are associated with an increased risk of coronary diseases. Low levels of vitamin C, vitamin E and other antioxidants may enhance the production of oxidized LDL and are important independent risk factors for coronary disease. Objective: To make a comparative evaluation of lipid profile and atherogenic index of plasma (AIP) between vegetarians and nonvegetarians. Materials and Methods: This case-control study was carried out in the Department of Biochemistry of Bangabandhu Sheikh Mujib Medical University (BSMMU), Dhaka between July 2011 to June 2012. Vegetarian and nonvegetarian subjects of male sex were the study population. Vegetarians were considered as cases while nonvegetarians as controls. After proper ethical consideration a total of 30 vegetarians and 40 nonvegetarians were consecutively included in the study based on predefined inclusion and exclusion criteria. Laboratory investigations were done in the Department of Biochemistry, BSMMU, Dhaka. Results: The vegetarians had significantly lower total cholesterol and LDLcholesterol than the nonvegetarians (p=0.000 and p=0.000 respectively). Serum HDL cholesterol was also lower among the vegetarians (p=0.002) and triglycerides were almost identical in both the groups (p=0.272). Conclusion: The study reveals lower level of total cholesterol, LDLcholesterol and HDL-cholesterol in vegetarians. No difference regarding triglycerides and AIP was found between the groups. So, the findings of this study do not indicate any superiority of vegetarian diet in control and prevention of cardiac diseases. DOI: http://dx.doi.org/10.3329/jemc.v5i1.21494 J Enam Med Col 2015; 5(1): 30-33
Highlights
Cardiovascular disease is the major cause of mortality all over the world being responsible for about 50% of all adult deaths
Clinical and epidemiological studies have demonstrated a strong association between eating habits and chronic disease, cardiovascular events.[17]. In this case-control study lipid profile of vegetarians and nonvegetarians were carried out to evaluate whether vegetarians encounter lower cardiac risk than nonvegetarians
In the present study we observe total cholesterol and LDLcholesterol to be significantly lower among the vegetarians than those among the nonvegetarians (p
Summary
Cardiovascular disease is the major cause of mortality all over the world being responsible for about 50% of all adult deaths. Serum lipid profile consists of total cholesterol (TC), triglycerides (TG), low-density lipoprotein cholesterol (LDL-cholesterol), and high-density lipoprotein cholesterol (HDL-cholesterol). Diet deficient in fresh fruits and vegetables are associated with an increased risk of coronary diseases. Low levels of vitamin C, vitamin E and other antioxidants may enhance the production of oxidized LDL and are important independent risk factors for coronary disease. Materials and Methods: This case-control study was carried out in the Department of Biochemistry of Bangabandhu Sheikh Mujib Medical University (BSMMU), Dhaka between July 2011 to June 2012. Results: The vegetarians had significantly lower total cholesterol and LDLcholesterol than the nonvegetarians (p=0.000 and p=0.000 respectively). Serum HDL cholesterol was lower among the vegetarians (p=0.002) and triglycerides were almost identical in both the groups (p=0.272). Conclusion: The study reveals lower level of total cholesterol, LDLcholesterol and HDL-cholesterol in vegetarians. The findings of this study do not indicate any superiority of vegetarian diet in control and prevention of cardiac diseases
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