Vegan, Low-Carb Diet Can Reduce Heart Disease by 10%

New research suggests that a low-carbohydrate, vegan diet—known as “Eco-Atkins”—may lessen the risk of heart disease by 10% over a 10-year period. Furthermore, the Eco-Atkins diet can effectively help reduce cholesterol and weight.

In a study of 39 overweight, hyperlipidaemic men and postmenopausal women, participants were divided into 2 groups: one maintained a low-carbohydrate, vegan regimen and the other, a high-carbohydrate, lacto-ovo vegetarian diet over a 6-month period. All participants had high normal to raised LDL-C levels (>3.4 mmol/L at diagnosis) and a body mass index (BMI) >27 kg/m2.
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Participants were instructed to only eat 60% of their caloric requirements: the amount of calorie consumption desired daily to maintain body weight. They were given a menu of food items and amounts to create their own diet. These alternatives to a fixed meal enhanced the longevity of their diets, according to researchers.

The Eco-Atkins subgroup was asked to balance 26% of calories from carbohydrates, 31% from proteins, and 43% from vegetable oil fat. The carbohydrates included high fiber sources (eg, barley and oats) and vegetables low in starch (eg, okra and eggplant). Gluten, nuts, soy, vegetables and various cereals were listed as proteins. The main fats used in the vegan, low-carb diet consisted of avocado, vegetables oils, soy products, and nuts. 

In the end, 23 participants completed the 6-month study. Those who consumed the Eco-Atkins diet saw a greater weight loss (7%) compared to those who consumed the high-carbohydrate, vegetarian diet (6%). The approximate 4 kg weight loss on the metabolic study was increased to 6.9 kg on the low-carbohydrate and 5.8 kg on the high-carbohydrate diets.

Participants in the low-carbohydrate diet also noted significant lowering of LDL-C (0.49 mmol/L), triglyceride (0.34 mmol/L), and total cholesterol (0.62 mmol/L).

Researchers also noted a higher reduction in body mass index in the low-carbohydrate group (0.62 mmol/L) as compared to the high-carbohydrate dieters. Both diets reduced HbA1c, blood glucose, and blood pressure levels.  

“Many well-known weight loss plans focus on limiting carbohydrate intake; and while this can be an effective way to lose weight, replacing caloric intake with proteins from animal products that are often high in saturated fats is not an ideal long-term solution for people who already have higher cholesterol levels,” said Ratna Mukherjee, PhD, co-author of the study.

David Jenkins, MD, PhD, DSc, said that the researchers are pleased with the outcome of the study. “If we can protect the heart in diabetes, then we have really achieved something with the vegan, low-carbohydrate model. It’s a diabetic population out there, not just a high-cholesterol population,” he said.

The complete study is published in the February issue of British Medical Journal Open.

-Michelle Canales

Reference:

Jenkins DJ, Wong JM, Kendall CW, et al. Effect of a 6-month vegan low-carbohydrate (‘Eco-Atkins’) diet on cardiovascular risk factors and body weight in hyperlipidaemic adults: a randomised controlled trial. BMJ Open. 2014;4(2):e003505. doi: 10.1136/bmjopen-2013-003505.

DuPont. New DuPont Nutrition & Health study confirms low carbohydrate vegan diet improves heart disease risk factors [press release]. 2014. http://www.dupont.com/industries/food-and-beverage/healthier-food/press-releases/new-dupont-study-published-in-bmj-open.html. Accessed May 28, 2014.