Cholesterol Absorption and Synthesis in Vegetarians and Omnivores

Lütjohann, Dieter; Meyer, Sven; Bergmann, Klaus von; Stellaard, Frans

doi:10.1002/mnfr.201700689

Cited by 14 publications

(15 citation statements)

References 45 publications

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“…In addition, some studies did not find a relationship between dietary differences and a decrease in total cholesterol levels. In the study it is stated that even certain vegetarian groups consumed less fat in their diets, but different rates of cholesterol synthesis could occur in each diet, for example vegetarian lakto-ovo, this diet group absorbed cholesterol 44% lower but synthesized cholesterol 22% higher than the vegetarian group, the same thing happened in the vegan group, this group absorbed cholesterol 90% lower than nonvegetarian but synthesized 35% more cholesterol (Lütjohann et al, 2018).…”

Section: Discussionmentioning

confidence: 99%

Mean Differences of Total Cholesterol Levels among Vegetarians and Non-Vegetarians at Maha Vihara Maitreya Duta Palembang, Indonesia

Nudhar¹,

Subandrate²,

Susilawati³

et al. 2020

FMI

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Total cholesterol level is one of the risk factor of cardiovascular disease. The proportion rate of hypercholesterolemia in Indonesia remains high, numbering around one third of (35.9%) Indonesians. Hypercholesterolemia is a modifiable risk factor, one of early measures that can be taken to prevent hypercholesterolemia is nutritional intervention. A dietary pattern high in plant sources and lower fat consumption has been recommended by several health organisation for prevention of hypercholesterolemia. This study was intended to determine mean difference of cholesterol level between vegetarian and nonvegetarian in Maha Vihara Maitreya Duta Palembang. This was an observational analytical study with cross-sectional design. A total of 173 subjects at Maha Vihara Maitreya Duta Palembang was included which consist of 80 Vegetarian and 93 Nonvegetarian. Measurement of total cholesterol level was done using rapid diagnostic test (RDT) Autocheck® Multi Monitoring System and parametric Independent T Test was chosen as method of statistical analysis. p<0.001 indicates significant differences of total cholesterol level between vegetarian (172.51± 39.05 mg/dL) and nonvegetarian (228.67±68.07 mg/dL) groups. The mean differences of total cholesterol of vegetarian group is 56,16 mg/dl lower than non vegetarian groups. A significant differences exist in total cholesterol level between vegetarian and non vegetarian group at Maha Vihara Maitreya Duta Palembang. Vegetarian groups has lower total cholesterol level compared to nonvegetarian.

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Section: Discussionmentioning

confidence: 99%

Mean Differences of Total Cholesterol Levels among Vegetarians and Non-Vegetarians at Maha Vihara Maitreya Duta Palembang, Indonesia

Nudhar¹,

Subandrate²,

Susilawati³

et al. 2020

FMI

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“…Thus, according to all three criteria, a clear chitosan-induced 5.6% reduction of LDL cholesterol was achieved, compared to a reduction of 0.9% under placebo treatment. Assuming that the reduction of LDL cholesterol is solely due to trapping of dietary cholesterol in the stomach and intestine, it is of interest to relate this number to the 13% LDL cholesterol reduction found in vegan subjects, who, compared to omnivores, ingest 90% less cholesterol through their diet [ 26 ]. In lacto-vegetarians, cholesterol intake is 44% lower than in omnivores, but lower serum LDL cholesterol values are not found [ 26 ].…”

Section: Discussionmentioning

confidence: 99%

“…Assuming that the reduction of LDL cholesterol is solely due to trapping of dietary cholesterol in the stomach and intestine, it is of interest to relate this number to the 13% LDL cholesterol reduction found in vegan subjects, who, compared to omnivores, ingest 90% less cholesterol through their diet [ 26 ]. In lacto-vegetarians, cholesterol intake is 44% lower than in omnivores, but lower serum LDL cholesterol values are not found [ 26 ]. Based on these findings, a trapping efficiency of 60–70% of dietary cholesterol is predicted under chitosan treatment.…”

Section: Discussionmentioning

confidence: 99%

“…In a recent publication [ 27 ], we showed that the plant sterol/cholesterol ratio is a good and sensitive reflection of the fractional cholesterol absorption rate measured with stable isotope tracers. Comparing vegan subjects with omnivores [ 26 ] did lead to a slightly, but significantly, lower fractional cholesterol absorption rate in vegans (42% vs. 50%) and a greatly lowered (90%) dietary cholesterol intake, but not to a change in R_campesterol, R_sitosterol or R_cholestanol. This may be due to a potentially high intake of plant sterols in vegans.…”

Section: Discussionmentioning

confidence: 99%

“…At any rate, the data do not indicate increased synthesis, as hypothesized. The results may be compared with data in lacto-vegetarians and vegans, as recently described and measured with stable isotope techniques [ 26 ]. Lacto-vegetarians had a 22% higher cholesterol synthesis than omnivores without a reduction in LDL cholesterol, and vegans, a 35% higher synthesis and a 13% lower LDL cholesterol.…”

Section: Discussionmentioning

confidence: 99%

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Influence of Chitosan Treatment on Surrogate Serum Markers of Cholesterol Metabolism in Obese Subjects

Lütjohann¹,

Marinova

Wolter

et al. 2018

Nutrients

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Chitosan treatment results in significantly lower serum low density lipoprotein (LDL) cholesterol concentrations. To assess the working mechanisms of chitosan, we measured serum surrogate markers of cholesterol absorption (campesterol, sitosterol, cholestanol), synthesis (lathosterol, lanosterol, desmosterol), and degradation to bile acids (7α-hydroxy-cholesterol, 27-hydroxy-cholesterol), corrected for cholesterol concentration (R_sterols). Over 12 weeks, 116 obese subjects (Body Mass Index, BMI 31.7, range 28.1–38.9 kg/m2) were studied under chitosan (n = 61) and placebo treatments (n = 55). The participants were briefly educated regarding improvement of nutrition quality and energy expenditure. Daily chitosan intake was 3200 mg. Serum LDL cholesterol concentration decreased significantly more (p = 0.0252) under chitosan (−8.67 ± 18.18 mg/dL, 5.6%) than under placebo treatment (−1.00 ± 24.22 mg/dL, 0.9%). This reduction was not associated with the expected greater decreases in markers of cholesterol absorption under chitosan treatment. Also, increases in markers of cholesterol synthesis and bile acid synthesis under chitosan treatment were not any greater than under placebo treatment. In conclusion, a significant selective reduction of serum LDL cholesterol under chitosan treatment is neither associated with a reduction of serum surrogate markers of cholesterol absorption, nor with increases of markers for cholesterol and bile acid synthesis.

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Nutritional analysis of vegan recipes: From social media to plate

Yoldaş,

Kaya,

Parmaksız

et al. 2024

Food Science & Nutrition

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The study aimed to determine the nutritional composition of vegan recipes shared on the Instagram social media platform and to compare these ingredients with their non‐vegan/omnivorous versions. Turkish and English vegan recipes of meatballs (n = 53), burgers (n = 12), pizza (n = 15), pasta (n = 38), cake (n = 58), and cookies (n = 52) were obtained from Instagram. They all met the criteria of being shared as #vegan labeled, presented detailed information about ingredients, and only included plant‐based ingredients. Afterward, non‐vegan/omnivorous recipes (n = 228) were determined as equivalent to the vegan recipes in each food group, and a total of 456 recipes were evaluated. The amounts of macro‐ and micronutrients per 100‐gram serving were obtained by the Nutritional Data System (BeBiS). According to the outcomes, the most significant differences in nutritional composition were found between vegan and non‐vegan meatball recipes. The levels of cholesterol and B12 were significantly lower in English vegan recipes of meatballs, pasta, cake, and cookies compared to their non‐vegan versions (p < .05). Consuming different vegan foods throughout the day could provide complementary nutrient intake and sustainable optimal health. Nevertheless, recipe‐based updates could be an innovative approach in future vegan studies. In addition, analysis of vegan recipes could be considered to modulate vegan supplementation programs.

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Cholesterol Absorption and Synthesis in Vegetarians and Omnivores

Abstract: Unaltered biliary cholesterol secretion and higher cholesterol synthesis blunt the lowered dietary cholesterol intake in vegetarians. LDL cholesterol is significantly lower only in vegans.

Cited by 14 publications

References 45 publications

Mean Differences of Total Cholesterol Levels among Vegetarians and Non-Vegetarians at Maha Vihara Maitreya Duta Palembang, Indonesia

Mean Differences of Total Cholesterol Levels among Vegetarians and Non-Vegetarians at Maha Vihara Maitreya Duta Palembang, Indonesia

Influence of Chitosan Treatment on Surrogate Serum Markers of Cholesterol Metabolism in Obese Subjects

Nutritional analysis of vegan recipes: From social media to plate

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