A plant-based diet can effectively lower cholesterol, blood sugar, and body weight

According to the Science and Technology Daily report on July 31, in a paper recently published in the “Journal of the American Medical Association Online Open”, researchers from the University of Sydney in Australia conducted a metadata analysis on the impact of plant-based diets on high-risk groups of cardiovascular diseases and found that plant-based diets Diet was associated with significant improvements in LDL cholesterol, HbA1c (glucose levels) and body weight.

The researchers analyzed data from 29 studies involving 20 randomized clinical trials spanning 22 years with 1,878 participants. They found that the results for the plant-based participants were consistently positive.

Weight loss was most pronounced in those at high risk of cardiovascular disease (loss of 3.6 kg), followed by those with type 2 diabetes (loss of 2.8 kg). An unexpected signal was observed in studies of calorie restriction versus non-restriction, with non-calorie-restricted plant-based people losing more than half the weight (1.8 kg) compared to restricted plant-based people (4.7 kg).

However, not all plant-based diets are created equal. For example, plant-based meals at fast food restaurants may contain high-calorie, refined carbohydrates, hydrogenated oils, high-fructose corn syrup, sucrose or artificial sweeteners, and salt.

Although it was not possible to control for the wide range of diets included in this meta-analysis, from vegan to lacto-ovo-vegetarian (including eggs and dairy products), the overall signal from these diverse plant-based diets was clear. Plant-based diets may have a synergistic (or at least non-antagonistic) effect that could enhance the effectiveness of optimal medical therapy in the prevention and treatment of a range of cardiometabolic diseases.