Abstract
The vegan diet excludes animal-derived product consumption and has been linked with cardiovascular benefits. The objective of the present comparative pilot study was to analyze dietary lipid intake, evaluate the conventional clinical lipid profile, extract fatty acids from triglyceridesâ molecules among Mexican individuals with prolonged exposure to a vegan diet (⥠3 years), and compare these outcomes with omnivore controls. A case-control and cross-sectional comparative pilot study was performed between 2016 and 2017. Vegans were paired in a 1:1 ratio with omnivores from Merida, Mexico. A 144-item Semi-Quantitative Food Frequency Questionnaire was conducted to evaluate eating patterns. Serum fatty acids were determined from total blood with a gas chromatography assay. Lower total cholesterol, stearic, arachidonic, and trans fatty acids intake (pp= 0.007). Vegan-diet consumers also presented greater triglycerides concentrations (p= 0.049); however, when analyzing fatty acids, we identified lower levels of stearic, oleic, linoleic, and arachidonic acids (p= 0.002, 0.030, 0.015, 0.008, respectively). Following a vegan diet for more than three years generate modifications in serum concentrations of saturated and polyunsaturated Ï-6 fatty acids, which could lower inflammatory markersâ biosynthesis. Potential benefits regarding cardiovascular risk may be assumed in favor of vegan individuals.
Highlights
The vegan diet entirely excludes animal-derived products consumption. [1] Following this eating pattern could implicate protection against hypertension and ischemic heart disease due to favorable modulations in blood lipids
Lower concentrations of serum lipoproteins, saturated fatty acids (SFAs), polyunsaturated fatty acids (PUFAs) ω-3 and ω-6, yet higher monounsaturated fatty acids’ (MUFAs) levels had been reported in vegans when compared with meat-eaters. [2,3,4,5]
Results were obtained as chromatogram of 37 fatty acid methyl ester (FAME) according to the gas chromatography column the main separate it is based on boiling point, for that, we observed between 10 to 35 min the saturated FAME, and from 40 to 60 min the C18 to C24 FAMEs
Summary
The vegan diet entirely excludes animal-derived products consumption. [1] Following this eating pattern could implicate protection against hypertension and ischemic heart disease due to favorable modulations in blood lipids. [9] These possible differences in the concentrations of lipids between plant-base diet consumers and meat-eaters could implicate diverse risk factors for cardiovascular diseases, and health advantages associated with serum lipids may be assumed in favor of vegans. We compared the concentrations of fatty acids (from C14:0 [lauric acid] to C20:4 [arachidonic acid]) between plant-based diet consumers vs omnivore controls and described them as biomarkers of cardiovascular health. We hypothesized that the local vegan diet derives into variations in serum lipoproteins and fatty acids’ concentrations when compared with non-vegans, which supposes improvements in cardiovascular biomarkers
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