Vegetarian Diet Can Effectively Reduce Cholesterol, Blood Glucose And Body Weight 

According to a metadata analysis of the vegetarian diet at the University of Sydney in Australia on the impact of the vegetarian diet on people at high risk of cardiovascular disease, the vegetarian diet was associated with significant improvements in LDL cholesterol, glucose levels and body weight.

The investigators analyzed data from 29 studies involving 20 randomized clinical trials over 22 years with a total of 1878 participants. They found that the results of the vegetarian participants were consistently positive.

Those at high risk of cardiovascular disease had the most significant weight loss (minus 3.6 kg), followed by those with typeⅡdiabetes(minus 2.8 kg). An unexpected signal was observed in the study of limited and no limited calories, with unrestricted vegetarians losing more than half less weight (1.8 kg) than restricted vegetarians losing weight (4.7 kg).

However, not all vegetarian foods are the same. For example, vegetarian packages in fast-food restaurants may contain high-calorie, refined carbohydrates, hydrogenated oils, high-fructose corn syrup, sucrose, or artificial sweeteners, and salt.

Vegetarians may have a higher risk of cardiovascular disease and diabetes if vegetables are fried first. Eating foods rich in trans fatty acids and salt has a 32% higher risk of coronary heart disease and an increased risk of developing diabetes.

Although there cannot control for the broad diets included in this comprehensive analysis, from vegan to vegetarian (including eggs and dairy), the overall signal for these diverse vegetarian foods is clear. Vegetarian may have synergistic (or at least non-antagonistic) effects that enhance the effectiveness of optimal drug therapy in the prevention and treatment of a range of cardiometabolic diseases.