Does a Plant-Based Diet Stand Out for Its Favorable Composition for Heart Health? Dietary Intake Data from a Randomized Controlled Trial.
Study Goal
The researchers aimed to compare the nutrient profiles and cardiovascular health effects of a whole-food plant-based diet (PBD) versus an omnivorous diet in individuals with cardiovascular risk factors.
Results Summary
The PBD group showed lower energy density, cholesterol, saturated fat, and salt intake, along with higher fiber consumption. It also led to significant improvements in body weight, BMI, waist circumference, HbA1c, and fasting blood glucose compared to the control group, though vitamin B12 deficiency was noted in the PBD group.
Population
Individuals with cardiovascular risk factors (n = 36 in PBD group, n = 34 in control group).
Effective Dosage
Not specified (dietary intervention included eight 90-minute group meetings and two 120-minute cooking sessions).
Duration
8 weeks
Interactions
None mentioned
| Intervention | Direction | Endpoint | Population | Dosage | Impact | Claim # |
|---|---|---|---|---|---|---|
whole-food plant-based diet (PBD) | decrease | energy density | participants with cardiovascular risk factors | - | yielded several benefits including a lower | #1 |
whole-food plant-based diet (PBD) | decrease | cholesterol | participants with cardiovascular risk factors | - | yielded several benefits including a lower intake of | #2 |
whole-food plant-based diet (PBD) | decrease | saturated fat | participants with cardiovascular risk factors | - | yielded several benefits including a lower intake of | #3 |
whole-food plant-based diet (PBD) | increase | fiber | participants with cardiovascular risk factors | - | yielded several benefits including an increased consumption of | #4 |
whole-food plant-based diet (PBD) | decrease | salt | participants with cardiovascular risk factors | - | yielded several benefits including a lower intake of | #5 |
whole-food plant-based diet (PBD) | decrease | body weight | participants with cardiovascular risk factors | - | resulted in a significant decrease in | #6 |
whole-food plant-based diet (PBD) | decrease | body mass index | participants with cardiovascular risk factors | - | resulted in a significant decrease in | #7 |
whole-food plant-based diet (PBD) | decrease | waist circumference | participants with cardiovascular risk factors | - | resulted in a significant decrease in | #8 |
whole-food plant-based diet (PBD) | decrease | HbA1c | participants with cardiovascular risk factors | - | resulted in a significant decrease in | #9 |
whole-food plant-based diet (PBD) | decrease | fasting blood glucose | participants with cardiovascular risk factors | - | resulted in a significant decrease in | #10 |
whole-food plant-based diet (PBD) | increase | cardiovascular health | participants with cardiovascular risk factors | - | had a more favorable nutrient composition for | #11 |
whole-food plant-based diet (PBD) | decrease | vitamin B12 intake | participants with cardiovascular risk factors | - | was associated with a deficiency in | #12 |
whole-food plant-based diet (PBD) | decrease | vitamin D | participants with cardiovascular risk factors | - | was associated with a low intake of | #13 |
whole-food plant-based diet (PBD) | decrease | iodine | participants with cardiovascular risk factors | - | was associated with a low intake of | #14 |
omnivorous diet (control) | decrease | vitamin D | participants with cardiovascular risk factors | - | was associated with a low intake of | #15 |
omnivorous diet (control) | decrease | iodine | participants with cardiovascular risk factors | - | was associated with a low intake of | #16 |
A plant-based diet (PBD) can provide numerous health benefits for patients with cardiovascular risk factors. However, an inadequately planned PBD also bear the potential for deficiencies in certain macro- and micronutrients. The present study analyzed nutrient profiles of individuals who adopted a PBD as part of the CardioVeg study. Participants with cardiovascular risk factors were randomly assigned to either a whole-food PBD intervention (n = 36; eight 90 min group meetings including two 120 min cooking sessions) or a control group asked to maintain an omnivorous diet (n = 34) for eight weeks. Food intake data were collected using three-day weighed food records and analyzed with NutriGuide software, including the German Nutrient Data Base (German: Bundeslebensmittelschlüssel). Nutrient intake was compared before and after eight weeks as well as between the groups. The results for both groups were then contrasted to the current dietary recommendations published by the societies for nutrition in Germany, Austria, and Switzerland. Moreover, anthropometric/laboratory data and ambulatory blood pressure monitoring were determined at baseline and after 8 weeks. Data of a subsample (n = 18 in the PBD group and n = 19 in the control group) were used for the present analyses of the dietary intake data. A PBD yielded several benefits including (but not limited to) a lower energy density, a lower intake of cholesterol and saturated fat, an increased consumption of fiber, and a lower intake of salt. Recommended intakes of most vitamins and minerals were generally met, except for vitamin B12 in the PBD group. A low intake of several other critical nutrients (vitamin D, iodine) was observed in both groups. Compared with the control group, PBD resulted in a significant decrease in body weight, body mass index, waist circumference, HbA1c, and fasting blood glucose after 8 weeks. Overall, it can be concluded that a PBD had a more favorable nutrient composition for cardiovascular health than the omnivorous dietary pattern of the control group.