Vegan Group Research Articles

A Vegan Athlete's Heart-Is It Different? Morphology and Function in Echocardiography.

Plant-based diets are a growing trend, including among athletes. This study compares the differences in physical performance and heart morphology and function between vegan and omnivorous amateur runners. A study group and a matched control group were recruited comprising N = 30 participants each. Eight members of the study group were excluded, leaving N = 22 participants. Members of both groups were of similar age and trained with similar frequency and intensity. Vegans displayed a higher VO2max (54.08 vs. 50.10 mL/kg/min, p < 0.05), which correlated positively with carbohydrate intake (ρ = 0.52) and negatively with MUFA (monounsaturated fatty acids) intake (ρ = −0.43). The vegans presented a more eccentric form of remodelling with greater left ventricular end diastolic diameter (LVEDd, 2.93 vs. 2.81 cm/m2, p = 0.04) and a lower relative wall thickness (RWT, 0.39 vs. 0.42, p = 0.04) and left ventricular mass (LVM, 190 vs. 210 g, p = 0.01). The left ventricular mass index (LVMI) was similar (108 vs. 115 g/m2, p = NS). Longitudinal strain was higher in the vegan group (−20.5 vs. −19.6%, p = 0.04), suggesting better systolic function. Higher E-wave velocities (87 vs. 78 cm/s, p = 0.001) and E/e′ ratios (6.32 vs. 5.6, p = 0.03) may suggest better diastolic function in the vegan group. The results demonstrate that following a plant-based diet does not impair amateur athletes’ performance and influences both morphological and functional heart remodelling. The lower RWT and better LV systolic and diastolic function are most likely positive echocardiographic findings.

Vegans, Vegetarians, and Omnivores: How Does Dietary Choice Influence Iodine Intake? A Systematic Review.

Vegan and vegetarian diets are becoming increasingly popular. Dietary restrictions may increase the risk of iodine deficiency. This systematic review aims to assess iodine intake and status in adults following a vegan or vegetarian diet in industrialised countries. A systematic review and quality assessment were conducted in the period May 2019–April 2020 according to Preferred Reporting Items for Systematic Reviews and Meta-Analyses (PRISMA) guidelines. Studies were identified in Ovid MEDLINE, Embase, Web of Science, PubMed, Scopus, and secondary sources. Fifteen articles met inclusion criteria. Participants included 127,094 adults (aged ≥ 18 years). Vegan groups presented the lowest median urinary iodine concentrations, followed by vegetarians, and did not achieve optimal status. The highest iodine intakes were recorded in female vegans (1448.0 ± 3879.0 µg day−1) and the lowest in vegetarians (15.6 ± 21.0 µg day−1). Omnivores recorded the greatest intake in 83% of studies. Seaweed contributed largely to diets of vegans with excessive iodine intake. Vegans appear to have increased risk of low iodine status, deficiency and inadequate intake compared with adults following less restrictive diets. Adults following vegan and vegetarian diets living in countries with a high prevalence of deficiency may be more vulnerable. Therefore, further monitoring of iodine status in industrialised countries and research into improving the iodine intake and status of adults following vegan and vegetarian diets is required.

Low Intakes of Iodine and Selenium Amongst Vegan and Vegetarian Women Highlight a Potential Nutritional Vulnerability.

Vegan and vegetarian diets are becoming increasingly popular in the UK. Due to the avoidance of animal products there can be significant differences in nutrient intakes between meat-eaters and vegetarians, and especially vegans. Importantly, research has identified that both vegans and vegetarians may be vulnerable to low intakes of some micronutrients. The aim of this study was to investigate micronutrient intake in omnivorous, vegetarian and vegan women. In total, 62 women (26 omnivores, 16 vegetarians, 20 vegans, mean age 31.6 ± 12.4 y, mean BMI 24.1 ± 1.6 kg/m2) completed 4-day diet diaries. Diet intake data was analyzed using Nutritics and nutrient intake levels were compared with national dietary recommendations (RNIs). Statistical analysis was performed using SPSS, with differences between the groups identified using ANOVA with post-hoc Bonferroni correction. All groups recorded intakes of vitamin D, iron, iodine and selenium below RNI. The vegan group had significantly lower intakes of vitamin D, vitamin B12, calcium, selenium and iodine than vegetarians and omnivores (p < 0.05), with particularly low intakes of selenium (24.7 ± 11.9 μg) and iodine (24.4 ± 12.7 μg). These results suggest that adult women in the UK are at risk of low intakes of several vitamins and minerals, with the exclusion of animal products conferring an additional vulnerability, particularly with respect to selenium and iodine, both of which play important roles in thyroid hormone production. This study highlights iodine and selenium intakes to be a concern amongst women who follow vegan diets, and the necessity of further research to identify if low intake translates to biochemical markers and functional status.

Association of Growth Velocity with Insulin-Like Growth Factor-1 and Insulin-Like Growth Factor Binding Protein-3 Levels in Children with a Vegan Diet

Background: The vegan diet in children provides the benefit of reducing the risk of being overweight and improving the fat profile. The risk that can occur in the provision of a vegan diet in children is anthropometric size below reference and low caloric intake. Growth hormone (GH) and Insulin like Growth Factors (IGFs) are powerful stimulators for longitudinal growth of bone and require insulin-like growth factor binding protein (IGFBPs) which acts as a transport protein for IGF-1. A vegan diet with lower calorie intake in children has lower IGF-I levels than children with an omnivorous diet.Objective: Examining the effect of vegan diets on IGF-1 levels, IGFBP-3 levels, and growth velocity.Methods: This study was done with a prospective cohort design. The study subjects were divided into two groups, namely the vegan group and the omnivorous group, then matched based on age and sex. During the study, anthropometric data collection, IGF-1 and IGFBP-3 levels measurements were done in both vegan children and omnivorous children.Results: During 6 months of observation, 22 subjects were divided into two groups, namely children with a vegan diet and children with an omnivorous diet. IGF-1 (ng / mL) in vegan children was 105.5 ± 47.3 compared to 102.7 ± 42.3 in omnivorous children with a value of p = 0.89. IGFBP-3 (ng / mL) in vegan children was 2146.4 ± 595.1 compared to 2142 ± 609.1 in omnivorous children with value of p = 0.99 and Growth Velocity (cm / 6 months) was 3.0 in vegan children (1.0-5.30), and 3.2 (2.6-6.5) in omnivorous children with value of p = 0.41.Conclusion:Children with vegan diet had IGF-1 level, IGFBP-3 level, and growth velocity that were the same as children with an omnivorous diet.

Differences in Taste Sensitivity between Vegans and Non-Vegetarians in Palembang, Indonesia

Introduction: Many studies have shown that nutritional deficiencies can affect taste sensitivity. One group at high risk of nutritional deficiencies is vegans. Objective: The aim of the present study was to investigate the differences in taste sensitivity between vegans and non-vegetarians in Palembang, Indonesia. Methods: This was an observational analytic study with a quasi-experimental approach. A total of 60 subjects aged 21–45 years were included in this study. The subjects were divided into two groups: vegans (n = 30) and non-vegetarians (n = 30). Taste sensitivity was measured using the filter paper disc method. Five taste qualities (sweet, salt, sour, bitter, and umami) were tested using four different concentrations for each taste quality. The lowest concentrations identified correctly by the subjects were recorded as the taste sensitivity scores. The taste sensitivity scores were subsequently summed to form the taste scores. The data were analyzed using the Mann–Whitney U test. Results: The mean values of the sweet, bitter, and umami taste sensitivity scores and the taste score in the vegan group were lower than those in the non-vegetarian group. The mean value of the salt taste sensitivity score in the vegan group was higher than that of the non-vegetarian group, while the mean value in the sour taste sensitivity score was the same for both groups. There were no significant differences in the sweet, salt, sour, bitter, and umami taste sensitivity scores and taste scores of the vegan and non-vegetarian groups (p&gt;0.05). Conclusion: The vegans and non-vegetarians in Palembang in this study have differences in taste sensitivity, but these results are not significant.

Estimation of cadmium load from soybeans and soy-based foods for vegetarians.

Soybeans, as legumes, belong among food items that contribute most to the dietary intake of the heavy metal cadmium (Cd). The consumption of soy-based foods may contribute significantly to Cd intake in vegetarians as probably the most frequent consumers of these foods. In this research, the weekly dietary intake of Cd from soy-based foods was investigated in 119 participants (including vegetarians, vegans, and non-vegetarians) in the Czech Republic by means of a semi-quantitative food frequency questionnaire (SFFQ) with personal assistance and the measurement of body weight. Cd content in soy-based foods available on the market was determined by means of atomic absorption spectrometry after microwave digestion. Tofu, as the most frequently consumed food item in the vegetarian/vegan group, contributed most to the total dietary Cd intake. It contained 7.6 ± 0.1μg Cd/kg, while the highest Cd content was observed in tempeh (18.1 ± 0.4μg/kg). The highest mean dietary Cd intake per week from soy-based foods was 0.4μg/kg b.w. and was found in the vegan group. The consumption of soy-based foods was the lowest in the non-vegetarian group as was the dietary intake of Cd, which was 0.04μg/kg b.w. per week.

İnanç Boyutuyla Veganlık/Vejetaryenlik

This study analyzed the views of vegans who define themselves as Muslims, Atheists or Deists. Questions such as ‘How did you decide to be a vegan?’, ‘Please present your opinion about sacrificing an animal for God’ etc. were asked to the participants in order to evaluate their views. In-depth audiorecorded interviews were conducted with individuals over the age 18 which were then, decoded and interpreted. The interviews took place between April 9 and November 8, 2017. Upon completing the analyses, it was determined that some Muslim vegans want to live and behave according to the specific religious identity and continue life as vegans without exploiting innocent living beings at the same time. On the other hand, some of the interviewed individuals mentioned that the notion of sacrifice in Islam has changed in time and it is no longer correct to sacrifice animals for Allah in Islam. According to the obtained data, Muslim vegans do not usually put the vegan identity forward and avoid politicization. Muslim vegans also reported that they stay away from activist vegan groups. The common aspect among Muslim, Atheist and Deist groups is that they are against capitalism

Underlying Differences Between Chinese Omnivores and Vegetarians in the Evaluations of Different Dietary Groups.

Drawing upon self-categorization theory, the present research investigated the attitudes of omnivores and vegetarians toward five dietary groups, including omnivores, conscientious omnivores, semi-vegetarians, vegetarians, and vegans. When they had high (vs. low) meat rationalization, omnivore participants had fewer negative attitudes toward and more positive evaluations of the omnivore groups but more negative attitudes toward and fewer positive evaluations of the vegetarian groups. Vegetarian participants had the most negative attitudes toward the omnivore group, followed by the conscientious omnivore group, the semi-vegetarian group, the vegetarian group, and the vegan group; the vegetarian participants with high meat rationalization (vs. those with low meat rationalization) had more positive evaluations of the omnivore groups. Such findings suggested that high levels of meat-eating rationalization predicted more favorable attitudes toward omnivores among both omnivore and vegetarian participants.

756-P: Changes in Gut Microbiota in Response to a Plant-Based Diet Are Related to Changes in Weight, Body Composition, and Insulin Sensitivity: A 16-Week Randomized Clinical Trial

Background: This study tested the effect of a 16-week plant-based diet on gut microbiota composition, body weight, body composition, and insulin resistance in overweight adults with no history of diabetes. Methods: Participants (n=148) were randomized to follow a low-fat vegan diet (n=73) or to make no diet changes (n=75) for 16 weeks. At baseline and 16 weeks, gut microbiota composition was assessed, using uBiome kits. Dual energy X-ray absorptiometry was used to measure body composition. PREDIM index was used to assess insulin sensitivity. Repeated measure ANOVA was used for statistical analysis. Results: Body weight was reduced significantly in the vegan group (treatment effect -5.8 kg [95% CI, -6.9 to -4.7 kg]; p&amp;lt;0.001), particularly due to a reduction in fat mass (treatment effect -3.9 kg [95% CI, -4.6 to -3.1 kg]; p&amp;lt;0.001) and in visceral fat (treatment effect -172 cm3 [95% CI, -308 to -37 kg]; p=0.01). PREDIM increased significantly (p&amp;lt;0.001) in the vegan group (treatment effect +0.88 [95% CI, +0.5 to +1.2]; p&amp;lt;0.001). The relative abundance of Faecalibacterium prausnitzii increased in the vegan group (treatment effect +4.8% [95% CI, +1.97 to +7.58%]; p=0.001). Relative changes in Faecalibacterium prausnitzii correlated negatively with changes in body weight (r=-0.26; p=0.008), fat mass (r=-0.26; p=0.008), and visceral fat (r=-0.25; p=0.01). The relative abundance of Bacteoides fragilis increased in the vegan group (treatment effect +19.5% [95% CI, +14.7 to +24.3%]; p&amp;lt;0.001). Relative changes in Bacteroides Fragilis correlated negatively with changes in body weight (r=-0.48; p&amp;lt;0.001), fat mass (r=-0.48; p&amp;lt;0.001), visceral fat (r=-0.24; p=0.02), and positively with changes in PREDIM (r=0.36; p=0.0004). Conclusions: A 16-week low-fat vegan dietary intervention induced changes in gut microbiota that were related to changes in weight, body composition and insulin sensitivity in overweight adults. Disclosure H. Kahleova: None. A. Tura: None. N. Barnard: None. Funding Physicians Committee for Responsible Medicine

The impact of lacto-ovo-/lacto-vegetarian and vegan diets during pregnancy on the birth anthropometric parameters of the newborn

Introduction: The data in the literature on the appropriateness of vegetarian diets during pregnancy and the impact on the birth anthropometric parameters of the newborn are divergent and conflicting. The aim of the present study is to compare the birth anthropometric parameters of three groups of children distinguished according to the dietary pattern followed by their mothers during pregnancy. Moreover, the second aim is to study the cultural inference of vegetarianism.Materials and methods: Between September 2017 and May 2018, from the Pediatric Service of the Campus Bio-Medico University Hospital of Rome and vegetarian-oriented societies, detailed information have been provided to all mothers who showed interest in participating in the study. More than 100 mothers gave their consent, but in consideration of the criteria of inclusion and exclusion only 55 with the respective children (for a total of 63 kids) have been enlisted in the study. Based on the dietary pattern followed by women during pregnancy, the participants have been divided into three groups: vegan group, lacto-ovo-/lacto-vegetarian group, and omnivorous group. The data necessary for the study have been collected through a questionnaire previously created and sent electronically to 55 enrolled mothers.Results: From our statistical analysis, it has emerged that birth weight, both when expressed in grams and when expressed in growth percentiles, of the vegan mothers’ children is lower than that of the omnivorous mothers’ children. No significant difference has emerged from the comparison for the length, cranial circumference and BMI at birth between the three groups.Conclusion: Although from our study statistically significant differences in birth weight between the vegan group and the omnivorous one has emerged, the values of this anthropometric parameter were all included within the physiological range decided by the experts in the field. From this, it emerges that the planning of any type of diet with experts in the field is indispensable to ensure a physiological development of the fetus, but given the limited number of participants we cannot draw unequivocal and certain conclusions on this subject.

Association of Vegetarian Diet with Chronic Kidney Disease.

Chronic kidney disease (CKD) and its complications are major global public health issues. Vegetarian diets are associated with a more favorable profile of metabolic risk factors and lower blood pressure, but the protective effect in CKD is still unknown. We aim to assess the association between vegetarian diets and CKD. A cross-sectional study was based on subjects who received physical checkups at the Taipei Tzu Chi Hospital from 5 September 2005, to 31 December 2016. All subjects completed a questionnaire to assess their demographics, medical history, diet pattern, and lifestyles. The diet patterns were categorized into vegan, ovo-lacto vegetarian, or omnivore. CKD was defined as an estimated GFR <60 mL/min/1.73 m2 or the presence of proteinuria. We evaluated the association between vegetarian diets and CKD prevalence by using multivariate analysis. Our study recruited 55,113 subjects. CKD was significantly less common in the vegan group compared with the omnivore group (vegan 14.8%, ovo-lacto vegetarians 20%, and omnivores 16.2%, P < 0.001). The multivariable logistic regression analysis revealed that vegetarian diets including vegan and ovo-lacto vegetarian diets were possible protective factors [odds ratios = 0.87 (0.77–0.99), P = 0.041; 0.84 (0.78–0.90), P < 0.001]. Our study showed a strong negative association between vegetarian diets and prevalence of CKD. If such associations are causal, vegetarian diets could be helpful in reducing the occurrence of CKD.

The influence of plant-based nutrition and level of oestrogen on life satisfaction

Previous studies have shown that people benefit more from vegetarian or vegan diets than from an omnivorous diet, not only in physical but also in mental health. Studies have also reported substantial evidence that particular disorders can be triggered by preferred food choices. For example, consumption of animal products increases the intake of arachidonic acid which can induce depressive moods. On the other hand, nutrition can have positive effects, e.g. polyunsaturated N-3 fatty acids have several somatic health benefits not only on cardiovascular diseases, but also on depression. Similarly, a diet with a high content of tryptophan (a serotonin predecessor) can change mood by altering the synthesis of different neurotransmitters. In this pilot study, (i) omnivores (n=45), (ii) vegetarians (n=13) and (iii) vegans (n=7) were compared for their levels of satisfaction in everyday life, as measured on the Oxford Happiness Scale. The effect of oestrogen was analysed as a confounding variable. Between the three styles of nutrition, only small differences were found. All groups achieved an average of more than 4 points on a 6-stage Likert-scale (1=not happy, 6 = very happy), which lies in the range of moderately happy. The mean score of all three groups was 4.30 ±0.84. The difference between the omnivore, (4.23 ±0.69) and the vegetarian groups, (4.29 ±1.24) was very small, but the vegan group achieved a score well above 5, (5.20 ±0.17). In an ANCOVA, the effect of nutrition style on happiness was close to being significant, [p=0.066]. In addition, estimated oestrogen level had significant effects on satisfaction in everyday life, [p=0.047]. Conclusion: Further research on a larger sample is justified to determine if life satisfaction is influenced by nutrition style when controlled for oestrogen levels.

PO179 Novel Cardiac Protective Agent, AFC1, Attenuated Ischemic Reperfusion Induced Ventricular Remodeling via Inhibiting PDGFR and JAK/STAT Pathways

Regulation of cholesterol (Chol) homeostasis is controlled by three main fluxes, i.e. intestinal absorption, de novo synthesis (ChS) and catabolism, predominantly as bile acid synthesis (BAS). High serum total Chol and LDL-Chol concentrations in particular are considered risk factors and markers for the development of atherosclerosis. Pharmaceutical treatments to lower serum Chol have focused on reducing absorption or ChS and increasing BAS. Monitoring of these three parameters is complex involving isotope techniques, cholesterol balance experiments and advanced mass spectrometry based analysis methods. Surrogate markers were explored that require only one single fasting blood sample collection. These markers were validated in specific, mostly physiological conditions and during statin treatment to inhibit ChS. They were also applied under cholesterol absorption restriction, but were not validated in this condition. We retrospectively evaluated the use of serum campesterol (Camp), sitosterol (Sit) and cholestanol (Cholol) as markers for cholesterol absorption, lathosterol (Lath) as marker for ChS and 7α-hydroxycholesterol (7α-OH-Ch) and 27-hydroxycholesterol (27-OH-Ch) as markers for BAS under conditions of Chol absorption restriction. Additionally, their values were corrected for Chol concentration (R_sterol or oxysterols).Thirty-seven healthy male omnivore subjects were studied under treatments with placebo (PLAC), ezetimibe (EZE) to inhibit cholesterol absorption, simvastatin (SIMVA) to reduce cholesterol synthesis and a combination of both (EZE + SIMVA). Results were compared to those obtained in 18 pure vegetarian subjects (vegans) whose dietary Chol intake is extremely low. Relative or fractional Chol absorption (FrChA) was measured with the continuous feeding stable isotope procedure, ChS and BAS with the cholesterol balance method. The daily Chol intake (DICh) was inventoried and the daily Chol absorption (DACh) calculated.Monitoring cholesterol absorption, R_Camp, R_Sit and R_Cholol responded sensitively to changes in FrChA. R_Camp correlated well with FrChA in all omnivore treatment groups and in the vegan group. R_Camp confirmed reduced FrChA under EZE treatment and reduced DACh in the vegan subjects. R_Sit and R_Cholol did not accurately reflect FrChA or DACh in all situations. Monitoring endogenous cholesterol synthesis, R_Lath correlated with ChS in the vegan group, but in none of the omnivore treatment groups. R_Lath confirmed increased ChS under EZE treatment and was reduced under SIMVA treatment, while ChS was not. An increased ChS under EZE + SIMVA treatment could not be confirmed with R_Lath. R_Lath responded very insensitively to a change in ChS. Monitoring BAS, R_7α-OH-Ch but not R_27-OH-Ch correlated with BAS during PLAC, EZE and SIMVA treatments. In line with BAS, R_7α-OH-Ch did not differ in any of the omnivore treatment groups. R_7α-OH-Ch responded insensitively to a change in BAS.Under Chol absorption restriction, serum R_Camp is a sensitive and valid marker to monitor FrChA in a population with a normal DICh. Also, major changes in DACh can be detected in vegans. Serum R_Lath does not reflect ChS measured with the cholesterol balance method during EZE treatment. This result initiates the question whether the measured ChS reflects pure de novo synthesis. Serum R_7α-OH-Ch appears to be a valid but insensitive marker for BAS.

A plant-based diet in overweight individuals in a 16-week randomized clinical trial: metabolic benefits of plant protein

Background and objectivesA plant-based diet is an effective strategy in the treatment of obesity. In this 16-week randomized clinical trial, we tested the effect of a plant-based diet on body composition and insulin resistance. As a part of this trial, we investigated the role of plant protein on these outcomes.Subjects and methodsOverweight participants (n = 75) were randomized to follow a plant-based (n = 38) or a control diet (n = 37). Dual X-ray Absorptiometry assessed body composition, Homeostasis Model Assessment (HOMA-IR) assessed insulin resistance, and a linear regression model was used to test the relationship between protein intake, body composition, and insulin resistance.ResultsThe plant-based vegan diet proved to be superior to the control diet in improving body weight, fat mass, and insulin resistance markers. Only the vegan group showed significant reductions in body weight (treatment effect −6.5 [95% CI −8.9 to −4.1] kg; Gxt, p < 0.001), fat mass (treatment effect −4.3 [95% CI −5.4 to −3.2] kg; Gxt, p < 0.001), and HOMA-IR (treatment effect −1.0 [95% CI −1.2 to −0.8]; Gxt, p = 0.004). The decrease in fat mass was associated with an increased intake of plant protein and decreased intake of animal protein (r = -0.30, p = 0.011; and r = +0.39, p = 0.001, respectively). In particular, decreased % leucine intake was associated with a decrease in fat mass (r = +0.40; p < 0.001), in both unadjusted and adjusted models for changes in BMI and energy intake. In addition, decreased % histidine intake was associated with a decrease in insulin resistance (r = +0.38; p = 0.003), also independent of changes in BMI and energy intake.ConclusionsThese findings provide evidence that plant protein, as a part of a plant-based diet, and the resulting limitation of leucine and histidine intake are associated with improvements in body composition and reductions in both body weight and insulin resistance.

A Plant-Based High-Carbohydrate, Low-Fat Diet in Overweight Individuals in a 16-Week Randomized Clinical Trial: The Role of Carbohydrates.

The effects of carbohydrates on body weight and insulin sensitivity are controversial. In this 16-week randomized clinical trial, we tested the role of a low-fat, plant-based diet on body weight, body composition and insulin resistance. As a part of this trial, we investigated the role of changes in carbohydrate intake on body composition and insulin resistance. Participants (n = 75) were randomized to follow a plant-based high-carbohydrate, low-fat (vegan) diet (n = 38) or to maintain their current diet (n = 37). Dual-energy X-ray absorptiometry was used to measure body composition. Insulin resistance was assessed with the Homeostasis Model Assessment (HOMA-IR) index. A repeated measure ANOVA model was used to test the between-group differences from baseline to 16 weeks. A linear regression model was used to test the relationship between carbohydrate intake, and body composition and insulin resistance. Weight decreased significantly in the vegan group (treatment effect −6.5 [95% CI −8.9 to −4.1] kg; Gxt, p < 0.001). Fat mass was reduced in the vegan group (treatment effect −4.3 [95% CI −5.4 to −3.2] kg; Gxt, p < 0.001). HOMA-IR was reduced significantly in the vegan group (treatment effect −1.0 [95% CI −1.2 to −0.8]; Gxt, p = 0.004). Changes in consumption of carbohydrate, as a percentage of energy, correlated negatively with changes in BMI (r = −0.53, p < 0.001), fat mass (r = −0.55, p < 0.001), volume of visceral fat (r = −0.35, p = 0.006), and HOMA (r = −0.27, p = 0.04). These associations remained significant after adjustment for energy intake. Changes in consumption of total and insoluble fiber correlated negatively with changes in BMI (r = −0.43, p < 0.001; and r = −0.46, p < 0.001, respectively), fat mass (r = −0.42, p < 0.001; and r = −0.46, p < 0.001, respectively), and volume of visceral fat (r = −0.29, p = 0.03; and r = −0.32, p = 0.01, respectively). The associations between total and insoluble fiber and changes in BMI and fat mass remained significant even after adjustment for energy intake. Increased carbohydrate and fiber intake, as part of a plant-based high-carbohydrate, low-fat diet, are associated with beneficial effects on weight, body composition, and insulin resistance.

Iron status and dietary iron intake in vegetarians

Iron is one of the nutrients that require special consideration in a plant-based diet. The widespread belief is that meat is the best source of iron and a vegetarian diet increases the risk of its deficiency. This conviction has been the subject of analysis in a growing number of scientific reports. The aim of this study was to assess the iron intake and iron metabolism in vegetarians and vegans compared to a control group. A total of 55 vegetarians and 36 healthy volunteers were studied. The following parameters were measured in serum: iron, ferritin, transferrin, transferrin receptor, and hepcidin-25, using the enzyme-linked immunosorbent assay (ELISA) method. The dietary iron intake was assessed by a 24-h dietary recall. The mean daily intake (DI) of iron was significantly higher in the female vegan group compared to the control group. Iron, hepcidin-25, ferritin and transferrin receptor in serum remained within their normal ranges. The ferritin concentration was significantly decreased and that of transferrin significantly higher in both female groups and in the male vegan group. The obtained results show that the studied parameters, excluding transferrin, remained within normal ranges. However, the ferritin concentration was significantly decreased in the female vegetarian group and also in both vegan groups. This may indicate low iron storage.

Vegetarian diet and blood pressure in a hospital-base study.

Objective:Previous studies have reported that a vegetarian diet may lower blood pressure (BP), but the effect of diet on BP in asymptomatic participants with proteinuria is unknown. We examined the association of diet and BP in individuals with or without proteinuria.Materials and Methods:This cross-sectional study analyzed data from participants who were more than 40 years old and received physical checkups at Taipei Tzu Chi Hospital from September 5, 2005, to December 31, 2016. Diets were assessed at baseline by a self-reported questionnaire and categorized as vegan, lacto-ovo vegetarian, or omnivore. There were 2818 (7.7%) vegans, 5616 (15.3%) lacto-ovo vegetarians, and 28,183 (77.0%) omnivores. The effect of different parameters on BP was determined using a multivariate multiple linear regression model with no intercept, with control for important characteristics and lifestyle confounders.Results:The vegan group had a lower mean systolic BP (−3.87 mmHg, P < 0.001) and diastolic BP (−2.48 mmHg, P < 0.001) than the omnivore group. Participants with proteinuria had a higher systolic BP (4.26 mmHg, P < 0.001) and diastolic BP (2.15 mmHg, P < 0.001) than those without proteinuria. Interaction analysis indicated that vegan participants with proteinuria had a lower systolic BP (−2.73 mmHg, P = 0.046) and diastolic BP (−2.54 mmHg, P = 0.013) than other participants with proteinuria. However, individuals in the lacto-ovo group with proteinuria had a BP similar to other participants with proteinuria.Conclusions:A vegan diet was associated with lower BP in asymptomatic participants with proteinuria. This diet could be a nonpharmacologic method to reduce BP.

A Study on the relationship between orthorexia and vegetarianism using the BOT (Bratman Test for Orthorexia).

The following article presents the relationship between vegetarianism and orthorexia nervosa (ON). Vegetarianism is an ideology and a way of life that aims at minimizing animal exploitation. A vegetarian diet excludes the consumption of meat together with other animal derived products. According to scientists, orthorexia nervosa is considered to be a new, yet unclassified eating disorder. It involves introducing dietary restrictions by individuals who feel a desire to improve their health status by healthy eating. The study involved 2,611 participants, namely 1,346 vegetarians and 1,265 non-vegetarians. The research questionnaire consisted of general personal and anthropometric characteristics, the BOT(Bratman Test for Orthorexia) and questions evaluating the participants' attitude towards nutrition. Based on the obtained results, health food fanaticism is more specific to vegetarians than non-vegetarians. The risk for orthorexia nervosa decreases with age and diet duration. The biggest number of health food fanatics was found in the group of lacto-vegetarians, a lower number among ovo-vegetarians and lacto-ovo-vegetarians, and the smallest number was observed in the vegan group. Also, vegetarians were reported to have dietary consultations as frequently as non-vegetarians. Very few studies can be found on the relationship between orthorexia nervosa and vegetarianism. Some scientists believe that vegetarians are particularly prone to orthorexia nervosa. In addition, it has been suggested by other researchers that vegetarianism can be used to mask eating disorders, as it allows these affected individuals to avoid certain products or situations related to food. The direction of cause and effect cannot be determined.

Abstract 23081: Anti-inflammatory Effect of Whole-Food Plant-Based Vegan Diet vs the American Heart Association - Recommended Diet in Patients With Coronary Artery Disease: The Randomized EVADE CAD Trial

Background: The effect of a whole-food plant-based vegan diet vs an AHA-recommended diet on inflammatory, lipid, and glucometabolic profiles remains uncertain. Methods: This prospective blinded end-point trial randomized 100 patients with invasive angiographically-defined coronary artery disease (CAD) to 8 weeks of a vegan or AHA diet. Participants were provided weekly groceries for their assigned diet strategy, sample 2-week menus, tools to measure portion size, and on-going consultation with the study dietitian. Dietary adherence was measured by two weekly 24-hour dietary recalls and plasma and urine trimethylamine- N -oxide levels. Participants also completed a 4-day food record during the week prior to the baseline, 4-, and 8-week study visits. The primary endpoint was serum hsCRP concentration. A linear mixed effect model was used to model the log-transformed endpoints (to correct for skewness), evaluate the change in endpoint over time within treatment group, and test the interaction between time and treatment. The primary analysis was also covariate-adjusted. Results: Baseline characteristics are shown in Table 1. Two subjects withdrew from the vegan group after randomization, but dietary adherence remained higher in the vegan vs AHA group at the 4-week (96% vs 84%, p=0.09) and 8-week (94% vs 70%, p=0.003) visits. Endpoints are shown in Table 2. Conclusion: A vegan diet significantly reduced systemic inflammation, as evidenced by hsCRP, in patients with CAD on guideline-directed medical therapy, while an AHA diet did not. This is the first rigorous study to comprehensively assess multiple indices of cardiovascular risk between a vegan and AHA diet.

STUDY ON THE PREDICTION OF HYPERGLYCEMIA ACCORDING TO THE DURATION OF VEGAN DIET IN FEMALE

Objectives: To determine the prediction of hyperglycemia according to the duration of vegan diet in female. Materials and Methods: 144 female vegans aged from 20-75 with duration of vegan diet ranged 1070 years, mean 27.8±15.9 years that were screened for carbohydrate dysmetabolism. They were compared with 68 women with aged from 22-84 non-vegetarian diet. Results: The average fasting glucose in female Vegan group was higher than in control group (5.00 ±1.40 vs 4.67 ± 0.98 mmol/l, p&lt;0.05). The prevalence of hyperglycemia (based on fasting glucose) in female Vegan group was higher than in control group (13.2% vs 10.3%, p &lt; 0.05). Especially, there were significant differences in HbA1c levels between two groups. The average HbA1c in female Vegan group was higher than in control group (5.9 ±0.9 so với 4.3 ± 0.90%, p &lt; 0.05). The prevalence of hyperglycemia (based on HbA1c) in vegan group was higher than in control group (45.1% vs 13.2%, p &lt; 0.05); prediabetes was 34% in Vegan group and 10.3% in control group. There were correlations between duration of vegan diet and FG (r = 0.312), HbA1c (r = 0.403), in which the duration of vegan diet was considered as an independent risk factor for hyperglycemia. Prediabetes was 18 yrs and diabetes was 42 yrs of vegan diet duration. Conclusions: Vegan diets in women can predict hyperglycemia after an 18-year period. Key words: duration of vegan diet, hyperglycemia, HbA1c