Types Of Vegetarian Diets Research Articles

Exploring the Possibilities of Incorporating Edible Insects into a Vegetarian Diet: A Survey of Vegetarian Consumer Acceptance.

Due to environmental, health, and ethical concerns, more consumers are reducing their meat consumption or giving it up entirely. Plant protein is most often chosen as a sustainable source of protein. Still, recently, edible insects have been gaining popularity as a source of alternative protein with a better nutritional profile. However, there is no information on whether vegetarians can accept insects. An online survey was conducted with a sample of 790 vegetarians to address this gap. The findings of this survey are crucial in understanding the potential acceptance of insects in vegetarian diets. We found that 13% of the respondents approve of using processed insect protein in vegetarian dishes. Moreover, 9% of the respondents declared that they had knowingly consumed insects before; of these, 42% of them found the taste of the insects to be neutral, 16% found it to be very good, and 25% found it to be good. The level of insect acceptance was influenced by the type of vegetarian diet and its duration of use. Furthermore, pesca-vegetarians and flexi-vegetarians were the most likely to eat insects for ecological reasons (x¯ = 3.54 ± 0.74; x¯ = 3.00 ± 0.67, respectively). These findings do not eliminate the possibility of using edible insects in vegetarian diets but support their partial acceptance.

Profiles of Serum Fatty Acids in Healthy Women on Different Types of Vegetarian Diets.

Plant-based dietary patterns are a source of different amounts and proportions of fatty acids (FAs) from those in traditional diets. Information about the full FAs profile provided by plant-based diets is widely lacking. The aim of this study was to present the exact serum profiles of FAs among people on a plant-based diet compared with omnivorous subjects. FAs compositions and inflammation statuses (based on serum C-reactive protein (CRP) levels) were studied in serum samples obtained from 102 female volunteers (divided into four groups: vegans, vegetarians, pescatarians, and omnivores). The quality of the volunteers' diets was assessed based on seven-day dietary records. Both vegans and vegetarians had lower total n-3 PUFAs, EPA, and DHA serum levels than omnivores. Decreased levels of these FAs presumably did not cause inflammation in vegetarians and vegans, as vegetarians had similar serum levels of CRP compared to omnivores, and vegans had even lower levels. The analysis of serum FAs and CRP levels in vegetarians and vegans suggests that factors other than diet alone influence inflammation and overall health status. Further research on long-term plant-based diet users is needed to better understand this issue, and supplementation with EPA and DHA is worth considering in vegans and vegetarians.

Some indicators of nutritional security of children with restrictive types of nutrition

Following vegetarian diets means, to varying degrees, the exclusion of animal products from diets, which, if poorly planned, can lead to deficiency of some nutrients. Aim of the study was to evaluate some indicators of nutritional security of children with a restrictive type of nutrition and living in the territory of a long-term military conflict in the Donbass. Material and methods. 80 school-age children following restrictive diets were examined. All patients were divided into two groups: 40 children following a dairy-free diet (group 1), 40 children on a vegetarian type of diet (group 2). The control group consisted of 30 children who adhere to the traditional type of diet. Calcium, ferritin, vitamin B12 and zinc content in blood serum were studied in all children, living in Donbass. Results. In group 1 deficiency of calcium was found in 60.0 %, of zinc – in 32.5 %, of vitamin B12 – in 15.0 %, a decrease in ferritin content – in 22.5 %. In group 2 level of ferritin was declined in 55.0%, zinc deficiency was detected in 37.5 %, vitamin B12 deficiency – in 30.0 %, calcium deficiency – in 10.0 %. Conclusions. For children on a long-term dairy-free diet, calcium and zinc deficiency is characteristic, as well as a decrease in tissue iron reserves. Children who observe lactovegetarianism are characterized by a deficiency of zinc and vitamin B12, as well as a decrease in the concentration of ferritin in the blood serum. Children living in the Donbass in the conditions of a long military conflict and adhering to restrictive types of nutrition can be considered as a risk group for the development of deficient conditions. To correct the identified imbalance, it is necessary to develop programs for the supplementation of macro- and micronutrients.

Parental Nutritional Knowledge and Type of Diet as the Key Factors Influencing the Safety of Vegetarian Diets for Children Aged 12-36 Months.

There are some concerns about the adequacy of vegetarian diets for pregnant women, infants, and young children because diets that exclude meat and other animal-based products increase the risk of nutrient deficiencies. The aim of the present study was to assess the nutritional knowledge of parents raising 12- to 36-month-old children on vegetarian diets and to evaluate the children's diets based on the recommendations formulated in the model food ration. The study involved a questionnaire survey that was completed by 326 women raising their children on various types of vegetarian diets and 198 women raising their children on an omnivorous diet. Mothers raising children on a lacto-ovo-vegetarian diet had the highest nutritional knowledge scores (15.8 points on average), whereas control group mothers and women raising children on a vegan diet had the lowest nutritional knowledge scores (average of 13.6 points). Parents who raised their children on more restrictive vegetarian diets were more aware of the risk of nutritional deficiencies and administered dietary supplements more frequently. A vegetarian diet can be safe for young children, but parents should be educated about the risk of nutritional deficiencies and the principles of healthy nutrition regardless of the administered diet, and effective communication between parents, pediatricians, and dietitians should be the cornerstone of every nutritional strategy in the management of vegetarian children.

Types of vegetarian dietary patterns and their impact on diabetes and its complications

Globally, diabetes is on the rise year by year, with type 2 diabetes accounting for a larger proportion. The choice of dietary pattern has a very significant part in the prevention and control of diabetes, especially for type 2 diabetics. Vegetarian and plant-based dietary patterns have received very wide attention in recent years. Studies have indicated that vegetarian diets can help people with obesity and body weight loss, and that vegetarians are much less likely to develop diabetes than omnivores, making them a very popular and widely recommended diet in recent years. Vegetarian or plant-based diets can lower the chance of developing diabetes and control its progression. Different types of vegetarian diets have different effects and there are some differences in how they affect diabetes, but all can help in some way. By comparing recent studies, a vegetarian diet can help treat and improve diabetes and its complications in several ways: cardiovascular disease, gut microbiota, kidney, vision, blood sugar, and inflammation.

A Comprehensive Review on the Effects of Vegetarian Diets on Coronary Heart Disease.

Coronary heart disease (CHD) is one of the leading causes of morbidity and mortality worldwide. Dietary modifications in the form of a vegetarian diet can perhaps be the key to the prevention and management of cardiovascular diseases. The aims of this review are to determine the association between a vegetarian diet and CHD, to compare the risk of CHD in different types of vegetarian diets, and to assess variability in the biochemical predictors of CHD in the various vegetarian diets. Our study inferred that adherence to a plant-based diet was inversely related to the incidence of heart failure risk. Our research further supports the idea that a vegetarian diet is advantageous for the secondary prevention of CHD since it alters lipid profiles, lowers body mass index (BMI), and increases plasma antioxidant micronutrient concentrations. Additionally, eating a plant-based diet starting in adolescence is linked to a decreased risk of cerebrovascular disease (CVD) by middle age. An increase in sensitization and education efforts is imperative to ensure that people are appropriately informed about this option to significantly improve their quality of life.

Vegans, strict vegetarians, partial vegetarians, omnivores: Do they differ in food choice motives, coping, and quality of life?

Few studies have examined the differences in food choice motivations and eating disorders associated with different types of vegetarian diets (i.e., partial, strict, vegan), even though these diets are characterized by varying degrees of food selectivity. In addition, few studies have evaluated the quality of life of those following these diets, and none have assessed coping strategies in vegetarians. The objective of this study is, thus, to compare the factors influencing food choices, eating disorders, preferred coping strategies, and the quality of life of those following different vegetarian diets. The sample included 589 adults (83.4% female—mean age = 32 years), of whom 36% were omnivores, 23% were partial vegetarians, 19% were strict vegetarians, and 22% were vegans. Participants were recruited mainly through social networking and completed a self-administered questionnaire covering their sociodemographic characteristics, food choice motivations (FCQ), eating disorders (EAT-26), coping strategies (Brief COPE), and quality of life (WHOQOL-BREF). It was found that vegetarians and vegans are more motivated by ethics, health, and naturalness in their food choices, while omnivores are more motivated by familiarity and convenience. Concerning health indicators, omnivores have a higher risk of eating disorders and use potentially more dysfunctional coping strategies than vegans. Moreover, omnivores have poorer physical health than vegans. Vegans also appear to have better psychological functioning (e.g., less risk of eating disorders, better subjective physical health) than omnivores. These results underline the necessity to differentiate among vegetarians according to the continuum of dietary restrictions to deepen the understanding of the particularities of functioning and risk associated with these selective diets.

The effectiveness of plant-based nutrition in the treatment of arterial hypertension

In the treatment of hypertension, an important role is played by the modification of the lifestyle of patients, especially the correction of their diet. Plant nutrition has the ability to improve blood pressure in such patients. However, a large number of types of vegetarian diets leave open the question of which of them is the best in the treatment of arterial hypertension.The aim of the study was to analyze the literature on the effectiveness of different plant-based diets in the treatment of hypertension and to determine whether the complete absence of animal products in a vegetarian diet is necessary to achieve a significant beneficial effect on blood pressure. The paper analyzes the data of many scientific studies and meta-analyses: the team of scientists from the University of Warwick; Dietary Approaches to Stop Hypertension (DASH) research group; a prospective study of coronary risk in young adults (Coronary Artery Risk Development in Young Adults, CARDIA); analysis of three prospective cohorts - Nurses 'Health Study I (NHS I), Nurses' Health Study II (NHS II), and Health Professionals Follow-up Study (HPFS); calibration sub-study Adventist Health Study-2 (AHS-2). The most common plant-based diets and their effect on blood pressure were analyzed: high-fruit and vegetable diet, high-fiber diet, Nordic, lacto-ovo-vegetarian, Mediterranean, vegan and DASH diets. All scientists confirm a positive correlation between the consumption of animal meat and the risk of developing hypertension and/or difficulties in its treatment.Conclusion. The study of literature data allows us to conclude about the important role of plant foods in the prevention and treatment of hypertension. The best results in lowering blood pressure were demonstrated by diets with a complete absence of animal products.

Adherence to the vegetarian diet may increase the risk of depression: a systematic review and meta-analysis of observational studies.

Several epidemiological studies have investigated the association between a vegetarian diet and risk of depression, but because of inconsistency between studies, the exact association remains unclear. In this systematic review and meta-analysis, the relationship between vegetarian diets and risk of depression in observational studies was evaluated. The Medline, Embase, Scopus, ISI Web of Science, and Cochrane Library databases were searched from inception through September 1, 2020. Observational studies were included that examined mean levels of depression and risk for depression in vegetarians compared with nonvegetarians. Pooled effect sizes were estimated using the random-effects model and were reported as standardized mean differences or odds ratios (ORs) with their corresponding 95%CIs. Heterogeneity was tested using the I2 statistic. Combining 9 effect sizes in this meta-analysis illustrated that adherence to a vegetarian diet was associated with a 53% greater risk of depression compared with that of omnivores (95%CI, 1.14-2.07; I2 = 69.1%). Subgroup analysis of depression risk suggested that results depended on the type of vegetarian diet and country where the study was conducted. For studies that assessed a semivegetarian diet (OR, 1.86; 95%CI, 1.42-2.44; I2 = 35.7%) and those conducted in Europe and the United States (OR, 1.45; 95%CI, 1.06-1.98; I2 = 73.2%), there was a positive association between a vegetarian diet and depression, but in lacto-ovo vegetarians and Asian countries, a null association was found. Comparing mean depression scores showed no evidence of difference between vegetarians and nonvegetarians (n = 16; standardized mean difference, 0.10; 95%CI, -0.01 to 0.21; I2 = 79.1%). Vegetarian diet significantly increased depression risk; however, the findings were not robust, and more studies are required to investigate the vegetarian diet and depression association.

Vegetarian, pescatarian and flexitarian diets: sociodemographic determinants and association with cardiovascular risk factors in a Swiss urban population.

Prevalence and trends of different vegetarian diets remain unknown, with estimates varying depending on the source. Evidence suggests that vegetarian diets are associated with a more favourable cardiovascular risk profile. The present study aimed to assess the prevalence and trends of different types of vegetarian diets in a population-based representative sample, sociodemographic characteristics of participants following such diets and the association of these diets with cardiovascular risk factors. Using repeated cross-sectional population-based surveys conducted in Geneva, Switzerland, 10 797 individuals participated in the study between 2005 and 2017. Participants were classified as vegetarians, pescatarians, flexitarians or omnivores using an FFQ. Sociodemographic and cardiovascular risk factors were evaluated through questionnaires, anthropometric measurements and blood tests. Findings show prevalence of vegetarians increased from 0·5 to 1·2 %, pescatarians from 0·3 to 1·1 % and flexitarians remained stable at 15·6 % of the population over the study period. Compared with omnivores, vegetarians were more likely to be young (OR 2·38; 95 % CI 1·01, 5·6), have higher education (OR 1·59; 95 % CI 1·01, 2·49) and lower income (OR 1·83; 95 % CI 1·04, 3·21); pescatarians and flexitarians were more likely to be women (pescatarian: OR 1·81; 95 % CI 1·10, 3·00; vegetarian: OR 1·57; 95 % CI 1·41, 1·75) and flexitarians were also more likely to have a lower income (OR 1·31; 95 % CI 1·13, 1·53). Participants who adhered to any diet excluding/reducing meat intake had lower BMI, total cholesterol and hypertension compared with omnivores. The present study shows an increase in the prevalence of vegetarians over a 13-year period and suggests that the different vegetarian diets assessed are associated with a better cardiovascular risk profile.

Features of Macro-Microscopic Morphology of the Human Large Intestine Glands with a Predominant Vegetarian Type of Diet

The aim of investigation is to obtain data about the macro- and microscopic structure, as well as the cellular composition of the human large intestine glands from people who long adhere to the predominant vegetarian type of food. Material and methods . We conducted a comparative study of structural and quantitative indicators of the glandular apparatus of the large intestine of the corpses of four people 60–89 years of age, who had long adhered to a predominantly vegetarian diet. Microscopic observation was carried out on histological preparations stained with methylene blue, hematoxylin-eosin, van Gieson, Grimalius, alcyan blue. For statistical data processing methods of parametric statistics based on the program Statistica 6.0 were used. Statistical data processing included calculation of arithmetic averages and their errors. Results . The analysis of the qualitative assessment of the cellular composition of the epithelium and morphometric measurements of the size parameters of the intestinal glands in a long vegetarian diet revealed a significant increase in both the number and area of the intestinal glands: with a maximum for the caecum and sigmoid intestine in 126% and 179%, respectively. There was a statistically significant 5% increase in the proportion of goblet cells in glandular tissue and a corresponding increase in the volume of mucus in the consumption of plant foods. The proportion of undifferentiated (cambial) cells decreased slightly (about 3.5%). Indicators of the glands of the proximal 2/3 of length of the large intestine showed a significant proximo-distal gradient: there was a smooth decrease in both the number of epithelial cells and their morphometric characteristics.

Сучасні дієти й особливості застосування вітамінно-мінеральних комплексів

Nutrition is necessary to maintain the life and health of a living organism, as well as the normal course of physiological processes of life activity. This article discusses the concept of vegetarianism and describes all types of vegetarian diets. Their influence on the woman’s body during pregnancy and during lactation and the development of the fetus is analyzed. Recommendations on the choice and use of vitamin-mineral complexes, in particular the drug Elevit Pronatal, are given. Key words: vegetarianism, vitamins, pregnancy, Elevit Pronatal.

Vegetarian Diet: Consumption in the Context of Asceticism

The research contributes to the study of the consumer practices and internal structure of vegetarian community. On the one part, vegetarians are seen as ascetic lifestyle followers, whereas on the other vegetarians constitute a part of consumer society as evidenced by the rapid growth in specialty “vegetarian market”. Thus, we come up with the contradiction between vegetarian’s demonstrated ascetic idea of abandoning consumption and real engagement into the processes governed by the consumer society. The research is conducted in mixed-method design. The qualitative part is formed by 21 in-depth interviews with “experienced vegetariandieters” of various stages in Russia (vegetarians, vegans, raw-vegans and fruitarians). Furthermore, the survey is built on a random sample of the same empirical object (225 selfcompleted questionnaires) in order to estimate and verify some of the qualitative-part results. The research shows that consumption is central to the process of transition to vegetarian diet as takes the adaptive part: identical goods and services contribute to the group assimilation. The extent of adherence to “vegetarian market” is differentiated according to the type of vegetarian diet. It is supposed that all the vegetarian diets (vegetarianism, veganism, rawism, fruitarianism) can be accounted as unity, which is split into several hierarchical types of diet (stages). The process of transition to various stages (from conventional diet to vegetarianism, from vegetarianism to veganism, from veganism to rawism and fruitarianism) is interpreted via the “rite of passage” theory and its’ three phases (separation, transition and incorporation). The results show that there exists a vegetarian hierarchy, where vegetarian-dieters can sequentially advance their stage via the circular “rite of passage” (which means that each several transition between any of the vegetarianism stages requires anew “rite of passage” to be thoroughly accomplished).

Dieta wegetariańska w świetle zasad prawidłowego odżywiania - postawy i zachowania wegetarian w Polsce

In recent years vegetarian diets have increased in popularity. Thanks in part to their low energy density and high nutrient density, they are used as preventive treatments for commonly occurring diseases. The aim of this study was to demonstrate whether vegetarianism is consistent with the principles of good nutrition and the type of vegetarian diet that is closest to the traditional model of nutrition. Based on surveys and a review of the literature, it is concluded that the most similar model to a mixed diet is a lacto-ovovegetarian diet. Vegetarian diets are able to provide the body with essential nutrients if they are based on the proper selection of plant products and the use of some animal products, such as milk and eggs. An exception is the strictly vegetarian diet (e.g. veganism), which is not recommended by nutritionists.

Vegetarian Diets and Weight Reduction: a Meta-Analysis of Randomized Controlled Trials.

Vegetarian diets may promote weight loss, but evidence remains inconclusive. PubMed, EMBASE and UpToDate databases were searched through September 22, 2014, and investigators extracted data regarding study characteristics and assessed study quality among selected randomized clinical trials. Population size, demographic (i.e., gender and age) and anthropometric (i.e., body mass index) characteristics, types of interventions, follow-up periods, and trial quality (Jadad score) were recorded. The net changes in body weight of subjects were analyzed and pooled after assessing heterogeneity with a random effects model. Subgroup analysis was performed based on type of vegetarian diet, type of energy restriction, study population, and follow-up period. Twelve randomized controlled trials were included, involving a total of 1151 subjects who received the intervention over a median duration of 18 weeks. Overall, individuals assigned to the vegetarian diet groups lost significantly more weight than those assigned to the non-vegetarian diet groups (weighted mean difference, -2.02 kg; 95 % confidence interval [CI]: -2.80 to -1.23). Subgroup analysis detected significant weight reduction in subjects consuming a vegan diet (-2.52 kg; 95 % CI: -3.02 to -1.98) and, to a lesser extent, in those given lacto-ovo-vegetarian diets (-1.48 kg; 95 % CI: -3.43 to 0.47). Studies on subjects consuming vegetarian diets with energy restriction (ER) revealed a significantly greater weight reduction (-2.21 kg; 95 % CI: -3.31 to -1.12) than those without ER (-1.66 kg; 95 % CI: -2.85 to -0.48). The weight loss for subjects with follow-up of <1 year was greater (-2.05 kg; 95 % CI: -2.85 to -1.25) than those with follow-up of ≥1 year (-1.13 kg; 95 % CI: -2.04 to -0.21). Vegetarian diets appeared to have significant benefits on weight reduction compared to non-vegetarian diets. Further long-term trials are needed to investigate the effects of vegetarian diets on body weight control.

The Reasons for Consuming a Vegetarian Diet in Lebanon and the Survey of Its Health Impacts

This study addresses the reasons for adopting vegetarianism and the health impacts of a vegetarian diet on some people in Lebanon. Results of this analysis will be used to heighten the awareness of the public, health care professionals, government and health agencies on the positive attributions of a vegetarian diet. A cross-sectional study of developmental research was used for this research which consisted of a quantitative approach that used a questionnaire filled by a random sample of respondents. The people surveyed, or the respondents, were individuals exposed (for any duration of time) to any type of vegetarian diet. The hypotheses were tested using frequency analysis, chart analysis and cross-tabulation using the Statistical Package for the Social Sciences (SPSS). The researcher concluded that most of the surveyed people in Lebanon adopt vegetarianism or are interested in this diet for health and religious reasons primarily (specifically Christians during Lent), for a temporary period of time, and they believe it has a positive effect on health especially in preventing some diseases and feeling generally better.

Vegetarian diet in children

Vegetarianism may have implications on the growth of children and adolescents. There are different types of vegetarian diets: some may be suitable for children, other deficient in essential nutrients. If a vegetarian diet is done properly and includes fortified foods it can promote health and reduce risk for major chronic diseases. Restriction or exclusion of products of animal nature can lead to low intake of essential nutrients.

The prevalence and risk factors for gallstone disease in taiwanese vegetarians.

IntroductionGallstone disease (GSD) and its complications are major public health issues globally. Although many community-based studies had addressed the risk factors for GSD, little is known about GSD prevalence and risk factors among Taiwanese vegetarians.MethodsThis study included 1721 vegetarians who completed a questionnaire detailing their demographics, medical history, and life-styles. GSD was ascertained by ultrasonography or surgical history of cholecystectomy for GSD. The predictive probability of GSD for male and female vegetarians was estimated from the fitted model.ResultsThe prevalence of GSD was 8.2% for both male and female vegetarians. The risk of GSD is similar in men and women across all age groups, and increases steadily with increasing age. For male vegetarians, age (OR: 1.04; 95% CI: 1.00–1.08) and serum total bilirubin level (OR: 2.35; 95% CI: 1.31–4.22) predict risk for GSD. For female vegetarians, age (OR: 1.03; 95% CI: 1.01–1.05), BMI (OR: 1.07; 95% CI: 1.01–1.13), and alcohol consumption (OR: 7.85; 95% CI: 1.83–33.73) are associated with GSD. GSD is not associated with type of vegetarian diet, duration of vegetarianism, low education level, physical inactivity, diabetes, coronary artery disease, cerebral vascular accident, chronic renal failure, hepatitis C virus infection, and lipid abnormalities. GSD is also not associated with age at menarche, postmenopausal status, and multiparity in female vegetarians.ConclusionsRisk factors useful for predicting GSD in vegetarians are (1) age and total bilirubin level in men, and (2) age, BMI, and alcohol consumption in women. Many previously identified risk factors for general population does not seem to apply to Taiwanese vegetarians.

Type of vegetarian diet, obesity and diabetes in adult Indian population.

BackgroundTo investigate the prevalence of obesity and diabetes among adult men and women in India consuming different types of vegetarian diets compared with those consuming non-vegetarian diets.MethodsWe used cross-sectional data of 156,317 adults aged 20–49 years who participated in India’s third National Family Health Survey (2005–06). Association between types of vegetarian diet (vegan, lacto-vegetarian, lacto-ovo vegetarian, pesco-vegetarian, semi-vegetarian and non-vegetarian) and self-reported diabetes status and measured body mass index (BMI) were estimated using multivariable logistic regression adjusting for age, gender, education, household wealth, rural/urban residence, religion, caste, smoking, alcohol use, and television watching.ResultsMean BMI was lowest in pesco-vegetarians (20.3 kg/m2) and vegans (20.5 kg/m2) and highest in lacto-ovo vegetarian (21.0 kg/m2) and lacto-vegetarian (21.2 kg/m2) diets. Prevalence of diabetes varied from 0.9% (95% CI: 0.8-1.1) in person consuming lacto-vegetarian, lacto-ovo vegetarian (95% CI:0.6-1.3) and semi-vegetarian (95% CI:0.7-1.1) diets and was highest in those persons consuming a pesco-vegetarian diet (1.4%; 95% CI:1.0-2.0). Consumption of a lacto- (OR:0.67;95% CI:0.58-0.76;p < 0.01), lacto-ovo (OR:0.70; 95% CI:0.51-0.96;p = 0.03) and semi-vegetarian (OR:0.77; 95% CI:0.60-0.98; p = 0.03) diet was associated with a lower likelihood of diabetes than a non-vegetarian diet in the adjusted analyses.ConclusionsIn this large, nationally representative sample of Indian adults, lacto-, lacto-ovo and semi-vegetarian diets were associated with a lower likelihood of diabetes. These findings may assist in the development of interventions to address the growing burden of overweight/obesity and diabetes in Indian population. However, prospective studies with better measures of dietary intake and clinical measures of diabetes are needed to clarify this relationship.

Vegetarian Diets in Cardiovascular Prevention

There is growing evidence that consumption of a vegetarian diet as well as specific components of a vegetarian diet lower the incidence of cardiovascular disease (CVD) and death. Vegetarian diets lower the probability of developing CVD, are effective in altering serum lipids, are beneficial in reducing blood pressure, improve glycemic control and insulin sensitivity, reduce weight, and lower mortality. Vascular effects of a vegetarian diet include a thinner carotid IMT and lower brachial artery resistance. Health care providers should be aware of the types of vegetarian diets and their risks and benefits in order to guide patients' dietary habits with the ultimate goal of reducing their CVD risk. While a patient does not have to become a complete vegetarian to reduce their CVD risk, they can make simple changes in their diet that are effective in risk reduction.