This website requires certain cookies to work and uses other cookies to help you have the best experience. By visiting this website, certain cookies have already been set, which you may delete and block. By closing this message or continuing to use our site, you agree to the use of cookies. Visit our updated privacy and cookie policy to learn more.
This Website Uses Cookies
By closing this message or continuing to use our site, you agree to our cookie policy. Learn More
This website requires certain cookies to work and uses other cookies to help you have the best experience. By visiting this website, certain cookies have already been set, which you may delete and block. By closing this message or continuing to use our site, you agree to the use of cookies. Visit our updated privacy and cookie policy to learn more.
Prepared Foods logo
search
cart
facebook twitter linkedin youtube
  • Sign In
  • Create Account
  • Sign Out
  • My Account
Prepared Foods logo
  • Home
  • Trends
    • 2020 Trends
    • 2019 Trends
    • 2018 Trends
  • Products
    • Bakery
    • Beverages
    • Breakfast, Cereals & Bars
    • Cannabis
    • Dairy
    • Meals & Sides
    • Meat, Poultry & Seafood
    • Sauces & Marinades
    • Snacks & Appetizers
    • Soups
    • Food & Beverage Product Videos
  • Ingredients
    • Phosphates & Acidulants
    • Antioxidants & Nutritionals
    • Batters, Breading & Coatings
    • Cheese, Sauces & Bases
    • Colorings
    • Dietary Fiber
    • Emulsifiers, Fat & Oils
    • Flavors, Seasonings, Spices
    • Flours, Grains, & Pasta
    • Fruits, Vegetables and Nuts
    • Gums & Starches
    • Proteins & Enzymes
    • Sweeteners
  • Formulation
    • Allergens & Intolerance
    • Gluten Free
    • Authentic & Ethnic
    • Calorie Reduction
    • Cost Reduction
    • Fat Reduction
    • Organic & Natural
    • Shelf Stability
    • Sugar & Sodium Reduction
    • Weight Management
    • Vegetarian
    • R&D Lab Tech / QA-QC / Food Safety
  • Better for You
    • Functional New Products
    • Functional Ingredients
    • Functional Benefits
  • Food Master
  • Multimedia
    • Favorite Products Poll
    • Videos
    • Image Galleries
    • Interactive Spotlight
    • Polls
  • More
    • eNewsletter Archives
    • Events
      • New Product Conference
      • Spirit of Innovation Awards
      • Industry Events
      • Webinars
    • Prepared Foods Store
    • White Papers
    • First Person Q&A
    • 19 Product Development Resources
  • Magazine
    • Current Issue
    • Archives
    • Digital Editions
  • Contact
    • Contact Us
    • Advertise
Home » Vegan Diet Reduces Heart Disease Risk
Breaking News

Vegan Diet Reduces Heart Disease Risk

October 13, 2008
Reprints
No Comments

October 2/Cardiovascular Device Liability Week -- A new report in the Journal of the American Dietetic Association shows that a low-fat vegan diet has a nutrient profile and diet quality associated with a greater reduction in heart disease risk in people with type 2 diabetes than a diet based on the American Diabetes Association (ADA) guidelines.

"Two out of three people with diabetes die of heart disease or stroke, so it is hugely significant to find that a low-fat vegan diet can treat diabetes and dramatically reduce heart disease risk," says lead author Gabrielle M. Turner-McGrievy, M.S., R.D., a doctoral candidate in nutrition at the University of North Carolina at Chapel Hill and a nutrition scientist with the Physicians Committee for Responsible Medicine. "These findings should encourage anyone with diabetes to talk to their physician about adopting a vegan diet to manage their disease and reduce the risk of a heart attack."

In the 22-week study, 99 people with type 2 diabetes were randomly assigned to follow either a low-fat, low-glycemic vegan diet or a diet based on ADA recommendations. In the study which Turner-McGrievy co-authored with several others including Neal D. Barnard, M.D., and Joshua Cohen, M.D. the vegan diet dramatically cut consumption of cholesterol, fat, and saturated fat, and increased healthful fiber, beta-carotene, and vitamins K and C intake, compared with the diet based on ADA guidelines. Almost half of the participants in the vegan group reduced, if not eliminated, their medication, compared with only 26% of participants in the ADA group.

The study also measured the nutrient profile, diet quality, and chronic disease risk of the two diets by using the Alternate Healthy Eating Index (AHEI) score. AHEI is a system based on a nine-component dietary index used to rate foods and macronutrients related to chronic disease. Food categories included vegetables, fruits, nuts and soy protein, ratio of white to red meat, cereal fiber, trans fat, and ratio of polyunsaturated to saturated fatty acids.

The study found that the vegan group had great improvement in every AHEI category, including significant increases in intakes of vegetable, fruit, nut and soy protein, and cereal fiber, and a decrease in trans fat intake. The ADA group saw no improvement in AHEI score. While participants in both groups improved, the vegan group experienced significantly greater reductions in A1c (a measure of blood sugar levels over a prolonged period), weight, body mass index, waist circumference, and LDL ("bad") cholesterol, excluding participants who changed or reduced their medication.

The vegan diet consisted of grains, fruits, vegetables, and legumes. Participants in this group avoided animal products and fatty foods and favored low-glycemic-index foods, such as sweet potatoes and rye and pumpernickel bread. There were no restrictions on calories or portion sizes. ADA guidelines provided recommendations on the intake of calories, carbohydrate, and saturated fat grams based on each participant's body weight, lipid profile, and current food and eating habits.

From the October 13, 2008, Prepared Foods e-Flash

Subscribe to Prepared Foods

Related Articles

Yogurt May Help Reduce Heart Disease Risk

Antioxidant-rich Diet May Reduce Heart Attack Risk

Heart Disease Linked to Soda (Diet, too)

Green Tea to Reduce Heart Disease

You must login or register in order to post a comment.

Report Abusive Comment

Subscribe For Free!
  • Print & Digital Edition Subscriptions
  • Prepared Foods eNewsletter
  • Online Registration
  • Subscription Customer Service

More Videos

Popular Stories

Innova_StreetCouple_900

Innova Market Insights Top Trends for 2020

SFA_900

2020 Food Trend Predictions

SteepFuze Coffee Flavors

A look at cannabis-infused coffee and tea products

Cannabinoids Molecules Graphic

Beyond CBD and THC: Other cannabinoids offer possibilities for cannabis edibles

BlueDiamond_Pickle_900

Blue Diamond Spicy Dill Pickle Almonds

Prepared Foods Favorite Products Poll

Events

January 1, 2030

Webinar Sponsorship Information

For webinar sponsorship information, visit www.bnpevents.com/webinars or email webinars@bnpmedia.com.

View All Submit An Event

Poll

PROFESSIONAL DEVELOPMENT

How many conferences do you or your team travel to each year?
View Results Poll Archive

Products

Accelerating New Food Product Design and Development, 2nd Edition

Accelerating New Food Product Design and Development, 2nd Edition

See More Products

Prepared Foods

Prepared Foods December 2019 Cover

2019 December

Check out the December 2019 issue of Prepared Foods, featuring food and beverage industry trend predictions for 2020!

View More Create Account
  • More
    • Want More
    • Connect
    • Editorial Guidelines
    • New Product Submission Form
    • Food & Beverage Brands
    • Custom Content & Marketing Services
    • Market Research
    • List Rental
    • Survey And Sample
    • Privacy Policy
  • Advertise With Us
    • Advertise
  • Subscribe

Copyright ©2019. All Rights Reserved BNP Media.

Design, CMS, Hosting & Web Development :: ePublishing