Vegetarian Diets Linked to Lower Cholesterol Levels

Following a plant-based diet is associated with lower total cholesterol, LDL cholesterol, and HDL cholesterol, but not with decreased triglycerides, according to the results of a recent study.
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While previous research has shown that vegetarian diets are associated with reduced plasma lipids, more evidence of their long-term effects is needed.

The researchers conducted a systematic review and meta-analysis of 30 observational studies and 19 clinical trials examining the associations between plant-based diets and plasma lipid levels.

Overall, consumption of vegetarian diets was associated with lower mean concentrations of total cholesterol, LDL cholesterol, and HDL cholesterol compared with the consumption of omnivorous diets.

“Consumption of vegetarian diets, particularly vegan diets, is associated with lower levels of plasma lipids, which could offer individuals and healthcare professionals an effective option for reducing the risk of heart disease or other chronic conditions. Although not all clinicians have the training or time to confidently guide patients toward healthful vegetarian diets, registered dietitians can provide the services necessary to assist patients in making this transition,” the researchers concluded.

—Michael Potts

Reference:

Yokoyama Y, Levin SM, Barnard ND. Association between plant-based diets and plasma lipids: a systematic review and meta-analysis [published online August 21, 2017]. Nutr Rev. doi:https://doi.org/10.1093/nutrit/nux030.