Plasma levels of advanced glycation end products in healthy, long-term vegetarians and subjects on a western mixed diet Serum concentrations of vitamin B12 and folate in British male omnivores, vegetarians, and vegans: results from a cross-sectional analysis of the EPIC-Oxford cohort study Effect of dietary alpha-linolenic acid on thrombotic risk factors in vegetarian men. Dietary intake and iron status of Australian vegetarian women. Randomization to plant-based dietary approaches leads to larger short-term improvements in Dietary Inflammatory Index scores and macronutrient intake compared with diets that contain meat. Comparative effectiveness of plant-based diets for weight loss: a randomized controlled trial of five different diets. Serum fatty acid, lipid profile and dietary intake of Hong Kong Chinese omnivores and vegetarians A Vegetarian Diet Is a Major Determinant of Gut Microbiota Composition in Early Pregnancy BLOOD-PRESSURE-LOWERING EFFECT OF A VEGETARIAN DIET: CONTROLLED TRIAL IN NORMOTENSIVE SUBJECTS The influence of maternal vegetarian diet on essential fatty acid status of the newborn. Vegetarian diet for patients with rheumatoid arthritis: can the clinical effects be explained by the psychological characteristics of the patients? Low-Calorie Vegetarian Versus Mediterranean Diets for Reducing Body Weight and Improving Cardiovascular Risk Profile: CARDIVEG Study (Cardiovascular Prevention With Vegetarian Diet) Ambulatory blood pressure and heart rate responses to vegetarian meals A randomized controlled trial of the effect on blood pressure of dietary non-meat protein versus meat protein in normotensive omnivores. Protein intake, weight loss, and bone mineral density in postmenopausal women. A dietary approach to prevent hypertension: A review of the dietary approaches to stop hypertension (DASH) study A randomized clinical trial of a standard versus vegetarian diet for weight loss: the impact of treatment preference Biochemical and neurohormonal responses to the introduction of a lacto-ovovegetarian diet Comparisons of vegetarian and beef-containing diets on hematological indexes and iron stores during a period of resistive training in older men. Appetite control and biomarkers of satiety with vegetarian (soy) and meat-based high-protein diets for weight loss in obese men: a randomized crossover trial. Effects of supplementing n-3 fatty acid enriched eggs and walnuts on cardiovascular disease risk markers in healthy free-living lacto-ovo-vegetarians: a randomized, crossover, free-living intervention study Changes of faecal flora in rheumatoid arthritis during fasting and one-year vegetarian diet. The Netherlands Cohort Study – Meat Investigation Cohort; a population-based cohort over-represented with vegetarians, pescetarians and low meat consumers
Summary Background Evidence indicates that food-derived Maillard 's reaction products are absorbed and yet can be detected in the circulation . Aim of the study We postulated that consumption of the heat-treated food by omnivores could be reflected by higher plasma levels of advanced glycation end products ( AGEs ) in comparison with vegetarians , who in cooking ( by keeping away from meat ) use lower temperatures and less time for heating . Methods Plasma fluorescent AGEs ( 350/450 nm ) and Ne-(carboxymethyl)lysine ( CML , competitive ELISA ) levels were investigated in  3 groups of healthy vegetarians ( 9 vegans-V , 19 lacto-ovo-vegetarians – VLO and 14 semi-vegetarians – VS ) and compared with those of age-matched omnivores ( O , n=19 ) . Mean duration of vegetarian diet was V : 7.2±1.0 , VLO : 8.2±0.8 and VS : 7.9±1.1 years . Results Both fluorescent AGE ( O : 9.9±0.5 ; V : 10.8±0.7 , LO : 13.1±0.8 * and SV : 11.6±1.2 ×103 AU ) , and CML levels ( O : 427.1±15.0 , V : 514.8±24.6 * , LO : 525.7±29.5 * * , SV : 492.6±18.0 * ng/ml ) were significantly lower in omnivores than in vegetarians . Plasma glucose , parameters of renal function ( plasma concentration of creatinine and cystatin C , calculated glomerular filtration rate – GFR ) as well as C-reactive protein levels were within the normal range and did not differ significantly between the groups . Thus , neither decline of kidney function nor inflammatory processes contributed to the rise in plasma AGEs . Conclusion Enhanced plasma AGE levels in vegetarians in comparison to omnivores are herein presented for the first time . Mechanisms of AGE elevation and potential pathophysiological relevance of this finding are to be eluci date d in prospect i ve studies Background / Objectives : Vegans , and to a lesser extent vegetarians , have low average circulating concentrations of vitamin B12 ; however , the relation between factors such as age or time on these diets and vitamin B12 concentrations is not clear . The objectives of this study were to investigate differences in serum vitamin B12 and folate concentrations between  omnivores , vegetarians and vegans  and to ascertain whether vitamin B12 concentrations differed by age and time on the diet . Subjects/ Methods : A cross-sectional analysis involving 689 men ( 226 omnivores , 231 vegetarians and 232 vegans ) from the European Prospect i ve Investigation into Cancer and Nutrition Oxford cohort . Results : Mean serum vitamin B12 was highest among omnivores ( 281 , 95 % CI : 270–292 pmol/l ) , intermediate among vegetarians ( 182 , 95 % CI : 175–189 pmol/l ) and lowest among vegans ( 122 , 95 % CI : 117–127 pmol/l ) . In all , 52 % of vegans , 7 % of vegetarians and one omnivore were classified as vitamin B12 deficient ( defined as serum vitamin B12 < 118 pmol/l ) . There was no significant association between age or duration of adherence to a vegetarian or a vegan diet and serum vitamin B12 . In contrast , folate concentrations were highest among vegans , intermediate among vegetarians and lowest among omnivores , but only two men ( both omnivores ) were categorized as folate deficient ( defined as serum folate < 6.3 nmol/l ) . Conclusion :  Vegans  have lower vitamin B12 concentrations , but higher folate concentrations , than vegetarians and omnivores . Half of the vegans were categorized as vitamin B12 deficient and would be expected to have a higher risk of developing clinical symptoms related to vitamin B12 deficiency BACKGROUND Vegetarians have lower platelet and plasma concentrations of n-3 polyunsaturated fatty acids ( PUFAs ) than do omnivores . We recently showed that male vegetarians have higher platelet aggregability than do omnivores . OBJECTIVE We investigated whether male vegetarians ( n = 17 ) who consumed an increased amount of dietary alpha-linolenic acid ( ALA )  showed any changes in their tissue profile of PUFAs , plasma thromboxane concentrations , platelet aggregability , or hemostatic factors . DESIGN During the study , all subjects maintained their habitual vegetarian diets except that a proportion of dietary fat was replaced with vegetable oils and margarines that were provided . Initially , all subjects consumed a low-ALA diet ( containing safflower oil and safflower oil-based margarine ) for 14 d ; they then consumed either a moderate-ALA diet ( containing canola oil and canola oil-based margarine ) or a high-ALA diet ( containing linseed oil and linseed oil-based margarine ) for 28 d. Blood sample s were collected at day 0 ( baseline ) , day 14 , and day 42 . RESULTS Eicosapentaenoic acid , docosapentaenoic acid , total n-3 PUFAs , and the ratio of n-3 to n-6 PUFAs were significantly increased ( P < 0.05 ) , whereas the ratio of arachidonic acid to eicosapentaenoic acid was decreased ( P < 0.05 ) , in platelet phospholipids , plasma phospholipids , and triacylglycerols after either the moderate-ALA or high-ALA diet compared with the low-ALA diet . No significant differences were observed in thrombotic risk factors . CONCLUSION ALA from vegetable oils ( canola and linseed ) has a beneficial effect on n-3 PUFA concentrations of platelet phospholipids and plasma lipids in vegetarian males BACKGROUND Despite the possible overall health benefits of a vegetarian diet , there is concern that some vegetarians and infrequent meat eaters , particularly females , may have inadequate iron status because of low or no heme-iron intakes . OBJECTIVE The objective was to investigate the nutritional intake and iron status of vegetarian women . DESIGN The nutritional intakes of 50 free-living vegetarian women aged 18 - 45 y and 24 age-matched omnivorous control women were assessed by using 12-d weighed dietary records .  Iron status was assessed by measuring hemoglobin and serum ferritin concentrations . RESULTS There was no significant difference between mean ( + /-SD ) daily iron intakes of vegetarians and omnivores ( 10.7 + /- 4.4 and 9.9 + /- 2.9 mg , respectively ) , although heme-iron intakes were low in the vegetarians . Vegetarians had significantly lower intakes of protein ( P < 0.01 ) , saturated fat ( P < 0.01 ) , and cholesterol ( P < 0.001 ) , and significantly higher intakes of dietary fiber ( P < 0.001 ) and vitamin C ( P < 0.05 ) . Mean serum ferritin concentrations were significantly lower ( P = 0.025 ) in vegetarians ( 25.0 + /- 16.2 microg/L ) than in omnivores ( 45.5 + /- 42.5 microg/L ) . However , similar numbers of vegetarians ( 18 % ) and omnivores ( 13 % ) had serum ferritin concentrations < 12 microg/L , which is a value often used as an indicator of low iron stores . Hemoglobin concentrations were not significantly different . CONCLUSION It is important that both vegetarian and omnivorous women maintain an adequate iron status and follow dietary practice s that enhance iron absorption Studies have examined nutrient differences among people following different plant-based diets . However , all of these studies have been observational . The aim of the present study was to examine differences in nutrient intake and Dietary Inflammatory Index ( DII ) scores among overweight and obese ( body mass index 25.0 - 49.9 kg/m(2 ) ) adults r and omized to receive dietary instruction on a vegan ( n = 12 ) , vegetarian ( n = 13 ) , pescovegetarian ( n = 13 ) , semivegetarian ( n = 13 ) , or omnivorous ( n = 12 ) diet during a 6-month r and omized controlled trial . Nutrient intake , nutrient adequacy , and DII score were assessed via two 24-hour dietary recalls ( Automated Self-Administered 24-Hour Dietary Recall ) at baseline and at 2 and 6 months . Differences in nutrient intake and the DII were examined using general linear models with follow-up tests at each time point . We hypothesized that individuals r and omized to the vegan diet would have lower DII scores and greater improvements in fiber , carbohydrate , fat , saturated fat , and cholesterol at both 2 and 6 months as compared with the other 4 diets . Participants r and omized to the vegan diet had significantly greater changes in most macronutrients at both time points , including fat and saturated fat , as well as cholesterol and , at 2 months , fiber , as compared with most of the other diet groups ( Ps < .05 ) . Vegan , vegetarian , and pescovegetarian participants all saw significant improvements in the DII score as compared with semivegetarian participants at 2 months ( Ps < .05 ) with no differences at 6 months . Given the greater impact on macronutrients and the DII during the short term , finding ways to provide support for adoption and maintenance of plant-based dietary approaches , such as vegan and vegetarian diets , should be given consideration OBJECTIVE The aim of this study was to determine the effect of plant-based diets on weight loss . METHODS Participants were enrolled in a 6-mo , five-arm , r and omized controlled trial in 2013 in South Carolina . Participants attended weekly group meetings , with the exception of the omnivorous group , which served as the control and attended monthly meetings augmented with weekly e-mail lessons . All groups attended monthly meetings for the last 4 mo of the study . Diets did not emphasize caloric restriction . RESULTS Overweight adults ( body mass index 25 - 49.9 kg/m(2 ) ; age 18 - 65 y , 19 % non-white , and 27 % men ) were r and omized to a low-fat , low-glycemic index diet : vegan ( n = 12 ) , vegetarian ( n = 13 )  , pesco-vegetarian ( n =  13  ) , semi-vegetarian  ( n = 13 ) , or omnivorous  ( n = 12 ) . Fifty ( 79 % ) participants completed the study . In intention-to-treat analysis , the linear trend for weight loss across the five groups was significant at both 2 ( P < 0.01 ) and 6 mo ( P < 0.01 ) . At 6 mo , the weight loss in the vegan group ( -7.5 % ± 4.5 % ) was significantly different from the omnivorous ( -3.1 % ± 3.6 % ; P = 0.03 ) , semi-vegetarian ( -3.2 % ± 3.8 % ; P = 0.03 ) , and pesco-vegetarian ( -3.2 % ± 3.4 % ; P = 0.03 ) groups . Vegan participants decreased their fat and saturated fat more than the pesco-vegetarian , semi-vegetarian , and omnivorous groups at both 2 and 6 mo ( P < 0.05 ) . CONCLUSIONS Vegan diets may result in greater weight loss than more modest recommendations Objective : To examine the serum fatty acid and lipid profiles and dietary intake of  Hong Kong Chinese omnivores and vegetarians  with respect to cardiovascular health . Design : R and om population survey stratified by age and sex . Subjects : One-hundred and ninety-four omnivore subjects ( 81 men , 113 women ) age 25–70 y , and 60 ovo-lacto-vegetarian adults ( 15 men , 45 women ) age 30–55 y. Measurements : Nutrient quantitation was by a food frequency method . Serum fatty acids were analysed by  gas chromatography , and serum lipid  by st and ard laboratory methods . Results : Compared with omnivores , vegetarians had higher serum concentrations of polyunsaturated ( PUFA ) and monosaturated fatty acids ( MUFA ) , and lower saturated fatty acids ( SFA ) , long chain omega-3 and trans fatty acids ( TFA ) . They also had lower serum cholesterol and higher apoA-I concentrations , but the LDL/HDL ratio was not different . The ratio of polyunsaturated to saturated fatty acids intake was higher in vegetarians . Compared with results from population s with higher incidences of coronary heart disease , while lower myristic and palmitic acid concentrations and higher eicosapentaneoic ( EPA ) and docosahexanoic acid ( DHA ) may partly account for the difference in incidence , linoleic acid concentration was higher . Although the Chinese vegetarian diet may be beneficial for heart health in that antioxidant and fibre intakes are higher and saturated fat lower , the low EPA and DHA due to omission from dietary source and suppressed formation by high linoleic acid level , and the presence of TFA in the diet , may exert an opposite effect . Conclusion : There are some favourable features in the serum fatty acid profile in the Hong Kong Chinese population with respect to cardiovascular health , but the consumption of TFA is of concern . The Chinese vegetarian diet also contains some adverse features . Sponsorship : This study is partly sponsored by the Hong Kong Health Services Research Grant . European Journal Of Clinical Nutrition ( 2000 ) 24 , The composition of the gut microbiota can be influenced by dietary composition . In pregnancy , the maternal gut microbiome has associations with maternal and infant metabolic status . There is little known regarding the impact of a vegetarian diet in pregnancy on maternal gut microbiota . This study explored the gut microbiota profile in women who were vegetarian or omnivorous in early gestation . Women were selected from participants in the Study of PRobiotics IN Gestational diabetes ( SPRING ) r and omised controlled trial . Nine women identified as vegetarians were matched to  omnivorous women in a 1:2 ratio . Microbiota analyses were performed using 16S rRNA gene amplicon sequencing and analysed using the Quantitative Insights Into Microbial Ecology ( QIIME ) and Calypso software tools . There was no difference in alpha diversity , but beta diversity was slightly reduced in vegetarians . There were differences seen in the relative abundance of several genera in those on a vegetarian diet , specifically a reduction in Collinsella , Holdemania , and increases in the relative abundances of Roseburia and Lachnospiraceae . In this sub- analysis of gut microbiota from women in early pregnancy , a vegetarian as compared to omnivorous diet , was associated with a different gut microbiome , with features suggesting alterations in fermentation end products from a mixed acid fermentation towards more acetate/butyrate 59 healthy , omnivorous subjects aged 25 - 63 years were r and omly allocated to a control group , which ate an omnivorous diet for 14 weeks , or to one of two experimental groups , whose members ate an omnivorous diet for the first 2 weeks and a lacto-ovo-vegetarian diet for one of two 6-week experimental periods .  Mean systolic and diastolic blood pressures did not change in the control group but fell significantly in both experimental groups during the vegetarian diet and rose significantly in the experimental group which reverted to the omnivorous diet . Adjustment of the blood-pressure changes for age , obesity , heart rate , weight change , and blood pressure before dietary change indicated a diet-related fall of some 5 - 6 mm Hg systolic and 2 - 3 mm Hg diastolic . Although the nutrient(s ) causing these blood-pressure changes are unknown , the effects were apparently not mediated by changes in sodium or potassium intake OBJECTIVES To evaluate whether a  maternal vegetarian diet influences the essential fatty acid status of the newborn and whether this is related to outcome of pregnancy . DESIGN  Dietary intake  and the fatty acid composition of plasma phospholipids were determined in 24 South Asian vegetarian and 24 white omnivore non-pregnant premenopausal women r and omly selected from the general population of North London . Umbilical cords and cord blood were collected at delivery from 48 South Asian vegetarian women and 98 white omnivores from the same catchment area along with details of antenatal history and the outcome of pregnancy . The fatty acid composition of the cord arteries and that of cord plasma phospholipids were analysed in a subset of 32 pairs of subjects , who were matched for maternal age , gestational age , parity and sex of infant . RESULTS Intakes of linoleic acid  ( 18:2n-6 ) expressed as proportion of the dietary energy and the ratio of linoleic to alpha-linolenic acid ( 18:3n-3 ) were higher in the vegetarian women , and eicosapentaenoic acid ( EPA , 20:5n-3 ) and docosahexaenoic acid ( DHA , 22:6n-3 ) were absent from their diets . The proportion of linoleic acid , as well as the absolute concentration , was greater and those of EPA and DHA were lower in plasma phospholipids , plasma free fatty acid and total plasma lipids of the vegetarians compared with the white subjects . The proportion of DHA was lower ( P > 0.001 ) but that of docosapentaenoic acid ( 22:5n-6 ) was greater ( P < 0.001 ) in cord those from the omnivores . The ratio of 20:3n-9/20:4n-6 was elevated in cord artery but not in cord plasma phospholipids in both groups . Early onset of labour and the duration of gestation was 5.6 days shorter . Birth weight , head circumference and length were lower in the infants born to South Asian vegetarians even after adjusting for maternal height , duration of gestation , parity , gender of infants and smoking habits . Multivariate analysis did not reveal any relationship between the proportions of DHA in plasma or cord artery phospholipids and the birthweight or head circumference of the infants . CONCLUSION This study demonstrates that vegetarians give birth to infants with less DHA in their plasma and cord artery phospholipids but this did not appear to be independently related to the outcome of pregnancy In a controlled , single blind clinical trial we have demonstrated recently a beneficial effect of fasting and vegetarian diet in RA . In the present study we compared 53 patients who participated in this clinical trial with 71 other RA patients with regard to some psychological parameters . The patients who participated in the clinical trial differed significantly from other RA patients . Firstly , they had a higher internal score and a lower chance score on the Multi-dimensional Health Locus of Control Scale ( MHLCS ) . Secondly , their belief in the effect of ordinary medical treatment , evaluated by a 10-cm visual analogue scale , was lower , and their belief in the effect of ' alternative ' , unconventional forms of treatment was higher . Of the patients who were r and omized to a vegetarian diet  , there was no significant difference between diet responders and diet non-responders with regard to the MHLCS scores . But , diet responders had a significantly lower belief in the effect of ordinary medical treatment compared with diet non-responders . The psychological distress imposed on the patients by changing from an omnivorous diet to a vegetarian diet was monitored during the clinical trial by means of the General Health Question naire . Throughout the clinical trial , this variable favoured the vegetarians compared with the omnivorous and the diet responders vs the diet non-responders . We conclude , firstly , that patients with certain psychological characteristics were selected to the clinical trial ; secondly , that the MHLCS scores could not explain the clinical improvement , but it may have been influenced by the patients ' beliefs in ordinary and ' alternative ' forms of treatment ; and thirdly , that dietary treatment decreased psychological distress Background : Only a few r and omized dietary intervention studies that investigated the effects of lacto-ovo vegetarian diet ( VD ) in clinical ly healthy omnivorous subjects are available . Methods : We r and omly assigned to overweight omnivores with a low-to-moderate cardiovascular risk profile  a low-calorie VD compared with a low-calorie Mediterranean diet ( MD ) , each lasting 3 months , with a crossover design . The primary outcome was the difference in body weight , body mass index , and fat mass changes between the 2 groups . Secondary outcomes were differences in circulating cardiovascular disease risk parameters changes between the 2 groups . Results : One hundred eighteen subjects ( mean age : 51.1 years , females : 78 % ) were enrolled . The total participation rate at the end of the study was 84.7 % . No differences between the 2 diets in body weight were observed , as reported by similar and significant reductions obtained by both VD ( −1.88 kg ) and MD ( −1.77 kg ) . Similar results were observed for body mass index and fat mass . In contrast , significant differences between the 2 interventions were obtained for low-density lipoprotein cholesterol , triglycerides , and vitamin B12 levels . The difference between the VD and MD groups , in terms of end-of-diet values , was recorded at 9.10 mg/dL for low-density lipoprotein cholesterol ( P=0.01 ) , 12.70 mg/dL for triglycerides ( P<0.01 ) , and 32.32 pg/mL for vitamin B12 ( P<0.01 ) . Finally , no significant difference was found between VD and MD interventions in oxidative stress markers and inflammatory cytokines , except for interleukin-17 , which improved only in the MD group . Forty-six participants during the VD period and 35 during the MD period reached the target values for ≥1 cardiovascular risk factor . Conclusions : Both VD and MD were effective in reducing body weight , body mass index , and fat mass , with no significant differences between them . However , VD was more effective in reducing low-density lipoprotein cholesterol levels , whereas MD led to a greater reduction in triglyceride levels . Clinical Trial Registration : URL : https://www . clinical trials.gov . Unique identifier : NCT02641834 Objectives : To determine the effects of a vegetarian diet on daytime ambulatory ( Accutracker ) blood pressures and heart rates , and to relate these to the estimated peak in plasma glucose to determine whether low-glycaemic-index diets reduce sympathetic activity in response to differences in postpr and ial glucose and insulin . Design : The subjects were matched for age and body mass index and r and omly assigned to one of two parallel diet groups . Setting : Clinical . Participants : Twenty-one normotensive non-vegetarian male hospital workers volunteered for the study and 20 completed it . Intervention : After 2 weeks of baseline measurement the subjects followed an omnivorous or a lacto-ovovegetarian diet for 6 weeks . Main outcome measures : Daytime ambulatory blood pressures and heart rate , and postbreakfast catecholamines , insulin and glucose . Results : Ambulatory systolic blood pressure and heart rates were lower in the vegetarian group during the working day . The prepr and ial rise in diastolic pressure was attenuated on the vegetarian diet . There were no differences in plasma catecholamine , glucose or insulin levels sample d after breakfast on the two dietary regimes . Conclusions : The blood pressure-lowering effect of a lacto-ovovegetarian diet , which occurs throughout the working day , is associated with lower heart rates , suggesting a central nervous or cardiac mechanism . The possibility that the lower glycaemic index of a lacto-ovovegetarian diet has some effect needs to be investigated further in relation to major meal-times and studied in both normotensive and hypertensive subjects 1 . A r and omized , controlled trial was carried out to examine whether changes in type and amount of dietary protein were responsible for earlier observations of blood-pressure-lowering effects of lacto-ovo-vegetarian diets . 2 . Sixty-four subjects were pair-matched for sex , age , weight and sitting systolic blood pressure , and were r and omly allocated to receive one of two types of protein supplement : one containing proteins from meat , the other proteins from non-meat sources . The supplements were balanced in terms of other nutrients . Consumption of other meat , poultry or fish was prohibited . 3 . Sitting and st and ing blood pressures , weight , dietary intakes and plasma and urinary electrolytes were measured at regular intervals during the 12 weeks of trial . Urinary 3-methylhistidine was used as a measure of compliance . 4 . Fifty subjects completed the trial . There were no statistically significant blood pressure differences between groups either at baseline or at end-of-trial , neither were there any substantive differences in mean blood pressure changes between baseline and end-of-trial . 3-Methyl-histidine excretion was significantly lower in subjects on the non-meat diet . 5 . The results suggest that the protein components of the lacto-ovo-vegetarian diet are not responsible for the blood-pressure-lowering effects of that diet BACKGROUND Higher protein diets are promoted for effective weight loss . Striated tissues in omnivorous diets contain high- quality protein , but limited data exist regarding their effects on bone . METHODS To examine the effects of energy restriction-induced weight loss with higher protein omnivorous diets versus lower protein vegetarian diets on  bone mineral density  in overweight postmenopausal women , two r and omized controlled feeding studies were conducted . In Study 1 , 28 women consumed 750 kcal/day energy deficit diets with 18 % energy from protein via lacto-ovo vegetarian sources ( normal protein , n = 15 ) or 30 % energy from protein with 40 % of protein from lean pork ( higher protein , n = 13 , omnivorous ) for 12 weeks . In Study 2 , 54 women consumed their habitual diet ( control , n = 11 ) or 1,250 kcal/day diets with 16 % energy from nonmeat protein sources ( n = 14 ) or 26 % energy from protein , including chicken ( n = 15 ) or beef ( n = 14 ) for 9 weeks . RESULTS Study 1 : With weight loss ( normal protein -11.2 % , higher protein -10.1 % ) , bone mineral density was not significantly changed in normal protein ( -0.003 ± 0.003 g/cm(2 ) , -0.3 % ) but decreased in higher protein ( -0.0167 ± 0.004 g/cm(2 ) , -1 . 4 % , group-by-time p < .05 ) . Study 2 : The control , nonmeat , chicken , and beef groups lost 1.5 % , 7.7 % , 10.4 % , and 8.1 % weight and 0.0 % , 0.4 % , 1.1 % , and 1.4 % bone mineral density , respectively . The change of bone mineral density was significant for chicken and beef compared with the control ( group-by-time , p < .05 ) . Markers of calcium metabolism and bone homeostasis in blood and urine were not changed over time or differentially affected by diet . CONCLUSION Consumption of higher protein omnivorous diets promoted decreased bone mineral density after weight loss in overweight postmenopausal women Background : Population s eating mainly vegetarian diets have lower blood pressure levels than those eating omnivorous diets . Epidemiologic findings suggest that eating fruits and vegetables lowers blood pressure Background : With obesity rampant , methods to achieve sustained weight loss remain elusive . Objective : To compare the long-term weight-loss efficacy of 2 cal and fat-restricted diets , st and ard ( omnivorous ) versus lacto – ovo – vegetarian , and to determine the effect of a chosen diet versus an assigned diet . Design , subjects : A r and omized clinical trial was conducted with 176 adults who were sedentary and overweight ( mean body mass index , 34.0 kg/m2 ) . Participants were first r and omly assigned to either receive their preferred diet or be assigned to a diet group and second , were given their diet of preference or r and omly assigned to a st and ard weight-loss diet or a lacto – ovo – vegetarian diet . Participants underwent a university-based weight-control program consisting of daily dietary and exercise goals plus 12 months of behavioral counseling followed by a 6-month maintenance phase . Measurements : Percentage change in body weight , body mass index , waist circumference , low- and high-density lipoprotein , glucose , insulin and macronutrient intake . Results : The program was completed by 132 ( 75 % ) of the participants . At 18 months , mean percentage weight loss was greater ( P=0.01 ) in the two groups that were assigned a diet ( st and ard , 8.0 % ( s.d . , 7.8 % ) ; vegetarian , 7.9 % ( s.d . , 8.1 % ) ) than in those provided the diet of their choice ( st and ard , 3.9 % ( s.d . , 6.1 % ) ; vegetarian , 5.3 % ( s.d . , 6.2 % ) ) . No difference was observed in weight loss between the two types of diet . Over the 18-month program , all groups showed significant weight loss . Conclusions : Participants assigned to their dietary preference did not have enhanced treatment outcomes . However , all groups lost weight with losses ranging from 4 to 8 % at 18 months Objective : To assess the mechanisms of the blood pressure-lowering effect of a vegetarian diet in the early and later stages of dietary intervention Design : After 2 weeks without intervention ( baseline ) , 20 normotensive men were matched for age and body mass index and r and omly allocated to an omnivorous ( control ) or a lacto-ovovegetarian diet for 6 weeks in a parallel trial Methods : Ambulatory blood pressures were recorded between 0800 and 1700 h on alternate days during the first week of intervention , twice in the second week and weekly thereafter . Blood sample s collected after a st and ard breakfast were analysed for plasma noradrenaline , adrenaline , atrial natriuretic peptide ( ANP ) , renin , aldosterone , glucose and insulin . Factor and multiple regression analyses were used to assess the association among neurohormonal factors , blood pressures and diet . Results were analysed for the first week of the diet and for the entire 6 weeks Results : Ambulatory blood pressures at work were lower on the vegetarian diet than in the controls . This blood pressure decrease was associated with a factor representing lower plasma catecholamine and renin activity levels throughout the study , and a factor representing reduced plasma glucose and insulin levels in week 1 of intervention only . Plasma ANP levels were significantly higher during week 1 of the vegetarian diet Conclusions : A blood pressure lowering effect of a vegetarian diet during normal working activity was shown . Using factors derived from the biochemical variables , results were in keeping with the hypothesis that these effects may be mediated by reduced sympatho-adrenal activity consequent to altered glucose and insulin h and ling . An early increase in plasma ANP may contribute to the blood pressure OBJECTIVE To test the hypothesis that older men who consumed a vegetarian ( lacto-ovo ) diet  would develop a lower iron status compared with older men who consumed a beef-containing diet  during a period of resistive training ( RT ) . DESIGN Experimental , repeated measures study . SUBJECTS Twenty-one healthy men aged 59 to 78 years , with a BMI range of 24 to 33 kg/m(2 ) , completed the study . INTERVENTION All men consumed a vegetarian diet for 2 weeks ( baseline ) . After this , the men were r and omly assigned to one of two dietary groups . Eleven men consumed a beef-containing diet , and 10 men continued to consume a vegetarian diet for 12 weeks . During this time all subjects participated in RT three days per week , design ated as RT1 to RT12 . MAIN OUTCOME MEASURES Serum ferritin and serum iron concentrations , transferrin saturation , transferrin receptor , total iron binding capacity , and selected hematological variables , as well as selected nutrient intakes and estimated iron bioavailability from three-day diet records , were determined at baseline , RT5 , and RT12 . STATISTICAL ANALYSES A general linear model repeated- measures ANOVA was used to examine the effects of group , time , and group x time interactions for iron status and dietary data . RESULTS Total iron intake was not different between the two groups ; however , the beef group had a three to four times greater intake of bioavailable iron ( P<.01 ) than the vegetarian group . Serum iron , total iron binding capacity , transferrin saturation , and transferrin receptor were not significantly different between the beef and vegetarian groups , or changed over time with RT . Serum ferritin decreased over time in both the beef and vegetarian groups during RT ( P<.01 ) . Re- introduction of beef into the diets of the beef group increased hemoglobin concentration and hematocrit compared with the vegetarian group during the 12 weeks of RT ( group x time , P<.05 ) . These changes were within clinical ly normal limits . APPLICATIONS/ CONCLUSIONS Older men who consume a beef-containing , higher-bioavailable-iron diet , compared with a vegetarian , lower-bioavailable-iron diet , have an increased hematological profile during a 12-week period of RT . Older men who consume either a beef-containing or a vegetarian diet maintain a hematological profile within clinical ly normal limits during 12 weeks of RT BACKGROUND There is limited evidence with regard to the effect of different sources of protein on appetite during weight loss . Vegetarian and meat-based high-protein diets may have contrasting effects on appetite and biomarkers of protein-induced satiety . OBJECTIVE The aim was to assess appetite response to meat or vegetarian high-protein weight-loss ( HPWL ) diets in obese men to monitor plasma amino acid profile and gut peptide response as potential satiety biomarkers . DESIGN Twenty obese [ body mass index ( in kg/m² ) : 34.8 ] men participated in a dietary intervention study . After 3 d of a maintenance diet , they were provided in a crossover design with either a vegetarian HPWL ( Soy-HPWL ) or a meat-based HPWL ( Meat-HPWL ) diet for 2 wk . Both diets comprised 30 % protein , 30 % fat , and 40 % carbohydrate , provided to measured resting metabolic rate . Body weight and the motivation to eat were measured daily . Plasma satiety biomarkers were collected during a test-meal challenge ( 5 h ) at the end of each diet period . RESULTS Over the 2 wk , subjects lost , on average , 2.41 and 2.27 kg with consumption of the Soy- and Meat-HPWL diets , respectively [ P = 0.352 ; SE of the difference ( SED ) : 0.1 ] . ANOVA confirmed that subjectively rated hunger ( P = 0.569 ; SED : 3.8 ) , fullness ( P = 0.404 ; SED : 4.1 ) , desire to eat ( P = 0.356 ; SED : 3.7 ) , preservation of lean body mass ( P = 0.334 ; SED : 0.2 ) , and loss of percentage fat mass ( P = 0.179 ; SED : 0.2 ) did not differ between the 2 HPWL diets . There were differences in absolute concentrations of ghrelin and peptide YY between the 2 HPWL diets , although the response as net area under the curve was not different . CONCLUSIONS Appetite control and weight loss were similar for both  HPWL diets . Gut hormone profile was similar between the diets , which suggests that vegetarian diets can be as effective as meat-based diets for appetite control during weight loss Background Plant and marine n-3 fatty acids ( FA ) may favorably modify select markers of cardiovascular disease risk . Whether supplementing the habitual diet of lacto-ovo-vegetarians ( LOV ) with walnuts ( containing α-linolenic acid , ALA ) and n-3 FA enriched eggs ( containing primarily docosahexaenoic acid , DHA and ALA ) would have equivalent effects on CVD risk factors is explored in this study . Methods In this study , 20 healthy free-living LOVs following their habitual diet were r and omly assigned in a crossover design to receive one of three supplements : n-3 FA enriched egg ( 6/week ) , walnuts ( 28.4 g , 6/week ) or a st and ard egg , 6/week ( control ) for 8 weeks each with 4-wk washout between treatments . Erythrocyte membrane fatty acids , serum lipids and inflammatory markers were measured at the end of each treatment . Results Dietary compliance was observed by an expected increase in erythrocyte membrane ALA following the walnut treatment and in DHA following the n-3 FA enriched egg treatment . Walnut treatment lowered serum triacylglycerol , total cholesterol and Apo B ( p < 0.05 ) compared to the st and ard egg but not the n-3 FA enriched egg treatment . However , walnut treatment significantly reduced total : HDL cholesterol ratio compared to both egg treatments . There were no differences between treatments for any of the inflammatory markers . Conclusions For LOV , a direct source of DHA such as n-3 FA enriched eggs seems necessary to increase membrane levels of DHA . However for producing an overall favorable blood lipid profile , daily consumption of a h and ful of walnuts rich in ALA may be a preferred option for lacto-ovo vegetarian The beneficial effect of a 1-yr vegetarian diet in RA has recently been demonstrated in a clinical trial . We have analysed stool sample s of the 53 RA patients by using direct stool sample gas-liquid chromatography of bacterial cellular fatty acids . Based on repeated clinical assessment s disease improvement indices were constructed for the patients . At each time point during the intervention period the patients in the diet group were then assigned either to a group with a high improvement index ( HI ) or a group with a low improvement index ( LI ) . Significant alteration in the intestinal flora was observed when the patients changed from omnivorous to vegan diet . There was also a significant difference between the periods with vegan and lactovegetarian diets . The faecal flora from patients with HI and LI differed significantly from each other at 1 and 13 months during the diet . This finding of an association between intestinal flora and disease activity may have implication s for our underst and ing of how diet can affect RA Background Vegetarian diets have been associated with lower risk of chronic disease , but little is known about the health effects of low meat diets and the reliability of self-reported vegetarian status . We aim ed to establish an analytical cohort over-represented with vegetarians , pescetarians and 1 day/week meat consumers , and to describe their lifestyle and dietary characteristics . In addition , we were able to compare self-reported vegetarians with vegetarians whose status has been confirmed by their response on the extensive food frequency question naire ( FFQ ) . Study methods Embedded within the Netherl and s Cohort Study ( n = 120,852 ; including 1150 self-reported vegetarians ) , the NLCS-Meat Investigation Cohort ( NLCS-MIC ) was defined by combining all FFQ-confirmed-vegetarians ( n = 702 ) , pescetarians ( n = 394 ) , and 1 day/week meat consumers ( n = 1,396 ) from the total cohort with a r and om sample of 2–5 days/week- and 6–7 days/week meat consumers ( n = 2,965 and 5,648 , respectively ) . Results Vegetarians , pescetarians , and 1 day/week meat consumers had more favorable dietary intakes ( e.g. higher fiber/vegetables ) and lifestyle characteristics ( e.g. lower smoking rates ) compared to regular meat consumers in both sexes . Vegetarians adhered to their diet longer than pescetarians and 1 day/week meat consumers . 75 % of vegetarians with a prevalent cancer at baseline had changed to this diet after diagnosis . 50 % of self-reported vegetarians reported meat or fish consumption on the FFQ . Although the misclassification that occurred in terms of diet and lifestyle when merely relying on self-reporting was relatively small , the impact on associations with disease risk remains to be studied . Conclusion We established an analytical cohort over-represented with persons at the lower end of the meat consumption spectrum which should facilitate prospect i ve studies of major cancers and causes of death using ≥20.3 years of follow-up
The meta- analysis provides evidence that vegetarianism is associated with lower serum concentrations of hs-CRP when individuals follow a vegetarian diet for at least 2 years .
A vegetarian diet might be a useful approach to manage inflammaging in the long term
OBJECTIVE Vegetarian diets contain various anti-inflammatory components .
We aim ed to investigate the effects of  vegetarianism  on inflammatory biomarkers when compared with  omnivores .