A Comprehensive Review on the Effects of Vegetarian Diets on Coronary Heart Disease

Babalola, Funmilola; Adesuyi, Ayobami; David, Favour; Kolajo, Benedicta-B A; Urhi, Alexsandra; Akinade, Omotola; Adedoyin, Adewale M; Alugba, Gabriel; Arisoyin, Abimbola E; Okereke, Obiamaka P; Unedu, Ojali R; Aladejare, Adeyinka O; Oboasekhi, Aduwa A; Anugwom, Gibson

doi:10.7759/cureus.29843

Cited by 3 publications

(4 citation statements)

References 29 publications

(52 reference statements)

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“…Also, we showed that red meat is the driver of the diet-attributable GHGEs among our population. Therefore, our positive association between diet-attributable GHGEs and MI could be explained in light of the existing literature associating red meat consumption with cardiovascular diseases [37][38][39][40][41] and plant-based diet with favorable cardiovascular outcomes [58][59][60][61][62]. However, we acknowledge the lack of consideration of the control for temperature variability across seasons and years in the current analysis because existing knowledge has shown that climate change itself has negative health consequences [63][64][65], including cardiovascular outcomes [65][66][67][68][69] and MI [70][71][72][73].…”

Section: Discussionmentioning

confidence: 89%

Diet-Attributable Greenhouse Gas Emissions and Acute Myocardial Infarction in Costa Rica Heart Study

Aljahdali,

Campos,

Granados

et al. 2023

Nutrients

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Adopting sustainable dietary patterns is essential for planetary and human health. As data to address this issue are lacking in Latino populations, this study examined the association between diet-attributable greenhouse gas emissions (GHGEs) and myocardial infarction (MI) in a Costa Rica Heart Study. This analysis included 1817 cases of a first non-fatal acute MI during hospitalization and their matched population-based controls, by age, sex, and area of residence. A validated food frequency questionnaire was used to quantify habitual dietary intake and diet-attributable GHGEs (kg CO2 equivalent (eq.)/year). Due to the matching design, conditional logistic regression was used. Red meat consumption contributed approximately 50% to the total diet-attributable GHGEs among both cases and controls. Higher diet-attributable GHGEs were associated with increased odds of acute MI. The odds of MI were 63% higher (OR = 1.63; 95% CI 1.20–2.21) among participants in the highest quintile (median diet-attributable GHGEs = 6247 kg CO2 eq./year) compared to the lowest quintile (median diet-attributable GHGEs = 2065 kg CO2 eq./year). An increasing linear trend in the odds of acute MI and diet-attributable GHGEs was detected (p-trend 0.0012). These findings highlight the importance of reducing red meat consumption to sustainably mitigate the incidence of MI and improve planetary health.

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Section: Discussionmentioning

confidence: 89%

Diet-Attributable Greenhouse Gas Emissions and Acute Myocardial Infarction in Costa Rica Heart Study

Aljahdali,

Campos,

Granados

et al. 2023

Nutrients

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“…The descriptive systematic review by Babalola et al [ 3 ] reported that adherence to a plant-based diet was inversely related to heart failure risk and advantageous for the secondary prevention of CHD, particularly if started from adolescence. Another review by Agnoli et al [ 42 ], confirmed a lower incidence of CVDs associated with mixed vegetarian diets as compared to omnivorous diets.…”

Section: Resultsmentioning

confidence: 99%

“…Additionally, the reduction of products of animal origin in favor of vegetarian ones has been suggested to reduce CVD and cancer risk [ 3 , 4 ]. Several major professional and scientific organizations encourage the adoption of vegetarian and vegan diets for the prevention and treatment of a range of chronic metabolic diseases such as atherosclerosis, type 2 diabetes, hypertension and obesity [ 5 , 6 ].…”

Section: Introductionmentioning

confidence: 99%

Cardiovascular health and cancer risk associated with plant based diets: An umbrella review

Capodici,

Mocciaro,

Gori

et al. 2024

PLoS ONE

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Context Cardiovascular diseases (CVDs) and cancer are the two main leading causes of death and disability worldwide. Suboptimal diet, poor in vegetables, fruits, legumes and whole grain, and rich in processed and red meat, refined grains, and added sugars, is a primary modifiable risk factor. Based on health, economic and ethical concerns, plant-based diets have progressively widespread worldwide. Objective This umbrella review aims at assessing the impact of animal-free and animal-products-free diets (A/APFDs) on the risk factors associated with the development of cardiometabolic diseases, cancer and their related mortalities. Data sources PubMed and Scopus were searched for reviews, systematic reviews, and meta-analyses published from 1st January 2000 to 31st June 2023, written in English and involving human subjects of all ages. Primary studies and reviews/meta-analyses based on interventional trials which used A/APFDs as a therapy for people with metabolic diseases were excluded. Data extraction The umbrella review approach was applied for data extraction and analysis. The revised AMSTAR-R 11-item tool was applied to assess the quality of reviews/meta-analyses. Results Overall, vegetarian and vegan diets are significantly associated with better lipid profile, glycemic control, body weight/BMI, inflammation, and lower risk of ischemic heart disease and cancer. Vegetarian diet is also associated with lower mortality from CVDs. On the other hand, no difference in the risk of developing gestational diabetes and hypertension were reported in pregnant women following vegetarian diets. Study quality was average. A key limitation is represented by the high heterogeneity of the study population in terms of sample size, demography, geographical origin, dietary patterns, and other lifestyle confounders. Conclusions Plant-based diets appear beneficial in reducing cardiometabolic risk factors, as well as CVDs, cancer risk and mortality. However, caution should be paid before broadly suggesting the adoption of A/AFPDs since the strength-of-evidence of study results is significantly limited by the large study heterogeneity alongside the potential risks associated with potentially restrictive regimens.

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“…A vegetarian diet, especially when rich in raw plant foods, as well as whole grains and oilseeds, is related to the reduction of cardiovascular risk factors, such as obesity, hypertension, diabetes, and coronary artery disease, and may be a preventive factor for depression (Shen et al ., 2021; Babalola et al ., 2022).…”

Section: Introductionmentioning

confidence: 99%

Behind vegan label: What's really in some certified vegan products in Brazil

Lage Policarpo,

Teodoro,

Nakajima

2024

Int J of Food Sci Tech

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SummaryThe number of vegetarians and vegans has been growing worldwide, increasing the food choices available to this public in the market. One way to recognise these products is the presence of a certification label, which guarantees, or should guarantee, the absence of animal ingredients. Despite the growing demand and supply of certified vegan foods, there is no overview on the nutritional composition of these products in Brazil. Thus, a survey was conducted to evaluate the labels of ninety‐five certified vegan products from the groups: breads, cookies and crackers, meat substitutes and dairy substitutes. Carbohydrates were the most present macronutrient in all food groups, except for plant‐based beverages. Protein was highest in meat substitutes, while saturated fat was highest in cheese and cookies/crackers substitutes. Sodium was found in higher amounts in the meat substitutes, reaching a maximum value of 510.64 mg/100 g. Breads and cookies/crackers presented twenty and sixteen different types of flours, respectively. Refined wheat flour was the most present (48%) in bread, and refined rice flour (96%) in cookies/crackers. None of the cookies/crackers contained wheat flour. In meat substitutes, the main protein sources were soy, lentil, and chickpea, with a wide variety of spices and natural ingredients (n = 49). Most of the plant‐based beverages (60%) had no added sugar, however, all of the yogurt substitutes contained sugar or sweetener. Additives were present in 92% of breads, 100% of cookies/crackers, 33% of meat substitutes, and 70% of dairy substitutes. Eighty‐one percent of the products were classified as ultra‐processed. As conclusion, there is a great variety of ingredients used in the products, emphasising the need to read and understand the label when choosing a food. Furthermore, the results indicate the commercialisation of more ‘natural’ products, given the variety of fresh and dried foods among the ingredients. However, there should be caution in the consumption of certified foods due to the high percentage of ultra‐processed products, with elevated presence of additives and high sodium content. In addition, they should not be used as simple substitutes for conventional foods, due to their nutritional composition.

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A Comprehensive Review on the Effects of Vegetarian Diets on Coronary Heart Disease

Cited by 3 publications

References 29 publications

Diet-Attributable Greenhouse Gas Emissions and Acute Myocardial Infarction in Costa Rica Heart Study

Diet-Attributable Greenhouse Gas Emissions and Acute Myocardial Infarction in Costa Rica Heart Study

Cardiovascular health and cancer risk associated with plant based diets: An umbrella review

Behind vegan label: What's really in some certified vegan products in Brazil

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