Insulin sensitivity in Chinese ovo-lactovegetarians compared with omnivores

Kuo, Cheng–Deng; Ns, Lai; Lt, Ho; Cai, Lin

doi:10.1038/sj.ejcn.1601783

Cited by 41 publications

(32 citation statements)

References 34 publications

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“…This could be attributed particularly to the higher fasting IRI concentrations in the omnivores, albeit not reflected by overt increase in insulin resistance. Data in the literature consistently report higher insulin sensitivity in the vegetarians when compared with omnivores, although omnivores showed higher levels of fasting glucose [22] or steady-state plasma glucose [23]. Our data supports the beneficial effects of a vegetarian diet on insulin sensitivity: lower amounts of insulin are needed to maintain comparable glycemia.…”

Section: Discussionsupporting

confidence: 87%

Association of metabolic syndrome risk factors with selected markers of oxidative status and microinflammation in healthy omnivores and vegetarians

Šebeková¹,

Boor

Valachovičová

et al. 2006

Molecular Nutrition Food Res

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Conditions predisposing to metabolic syndrome (MetS) are associated with increased oxidative stress and inflammation. We studied, in vegetarians (n = 90) and omnivores (n = 46), the impact of the dietary regimen on the occurrence of MetS risk factors (RFs: BMI, blood pressure, glucose metabolism and lipid profile) in relation to oxidative status (advanced glycation end products (AGEs), advanced oxidation protein products (AOPPs), malondialdehyde, ferric reducing ability of plasma, vitamins A, E, C, beta-carotene and superoxide dismutase activity) and microinflammation (C-reactive protein, leukocytes and neopterin). The proportion of subjects without/positive for one or two MetS RFs was comparable between the groups. From the components of MetS only immunoreactive insulin levels differed significantly (95% CI: omnivores: 5.0-7.1 microU/mL, vegetarians: 4.5-5.4, p = 0.03). Omnivores had lower AOPP (omnivores: 0.29-0.36 micromol/g albumin, vegetarians: 0.36-0.52, p = 0.01) and beta-carotene levels than vegetarians, they consumed more calories, proteins, fat and saturated fatty acids, and less fibres, beta-carotene and vitamin C. Multiple regression analysis revealed vitamin E and AOPP levels as the most important independent determinants of MetS RFs. The vegetarian diet seems to exert beneficial effects on MetS RFs associated microinflammation. Whether the vegetarian diet may counteract the deleterious effects of elevated AOPPs and AGEs, remains to be elucidated.

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Section: Discussionsupporting

confidence: 87%

Association of metabolic syndrome risk factors with selected markers of oxidative status and microinflammation in healthy omnivores and vegetarians

Šebeková¹,

Boor

Valachovičová

et al. 2006

Molecular Nutrition Food Res

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“…This would suggest that Taiwanese vegetarian diets offer cardiovascular protection if we judge the total cardiovascular risk profiles. Although we do not have long-term morbidity/ mortality data, Taiwanese vegetarian diet has been reported to improve insulin sensitivity (Kuo et al, 2004) and vascular dilatory and endothelial functions (Lin et al, 2001).…”

Section: Conventional Cardiovascular Risk Factorsmentioning

confidence: 85%

“…The mean P/S ratio in the vegetarian diet was about twice that of the omnivore diet (Lu et al, 2000). Although the health benefits of the Taiwanese vegetarian diet have not been studied extensively, it has been reported to improve insulin sensitivity (Kuo et al, 2004) and vascular dilatory and endothelial functions (Lin et al, 2001).…”

Section: Taiwanese Vegetariansmentioning

confidence: 99%

Total cardiovascular risk profile of Taiwanese vegetarians

Chen

Lin

et al. 2007

Eur J Clin Nutr

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Background: Although the health benefits of vegetarian diets have been well documented among Western population, there are geographic differences of vegetarian diets and the health benefits of the Taiwanese vegetarian diet have not been studied extensively. In addition to conventional risk factors, homocysteine and high-sensitivity C-reactive protein (hs-CRP) levels have been found to predict first atherothrombotic events. We undertook this study to examine the total risk profile of Taiwanese vegetarians. Methods: A total of 198 healthy subjects (99 vegetarians and 99 omnivores) were recruited. Fasting blood samples were analyzed for glucose, cholesterol, triglyceride, high-density lipoprotein cholesterol (HDL-C), low-density lipoprotein cholesterol (LDL-C), white blood cell count, hs-CRP and homocysteine. Results: There was no significant difference in age, body mass index, blood glucose, white blood cell count, triglyceride and HDL-C between the two groups. The vegetarian group had significantly more females (65.7 vs 46.5%); lower body weight (58.66711.13 vs 62.88712.24 kg); shorter height (159.1477.88 vs 162.53 78.14 cm); lower total cholesterol (184.74733.23 vs 202.01741.05 mg/dl); and lower LDL-C (119.63731.59 vs 135.89739.50 mg/dl). Hs-CRP was significantly lower (0.1470.23 vs 0.2370.44 mg/dl, P ¼ 0.025), whereas homocysteine was significantly higher (10.9776.69 vs 8.4472.50 mmol/l, P ¼ 0.001) in vegetarians than omnivores. Conclusions: Taiwanese vegetarians have lower total cholesterol, LDL-C and hs-CRP levels, and higher homocysteine levels than omnivores. Owing to different predictive value of each risk factor, the Taiwanese vegetarians had a better cardiovascular risk profile than omnivores. Whether the Taiwanese vegetarian diet should be supplemented with vitamin B 12 to lower serum homocysteine level remains to be addressed.

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“…Because foods from animal sources are proscribed in such diets, a significant source of total and saturated fat is removed from the diet. This reduction in dietary fat promotes weight loss, but independent of changes in body weight, a lower saturated fat intake has been shown to improve insulin sensitivity [47]. Lowering saturated fat intake may also contribute to a decreased concentration of intramyocellular lipid, which is strongly associated with improved insulin sensitivity [48].…”

Section: Discussionmentioning

confidence: 98%

Usefulness of Vegetarian and Vegan Diets for Treating Type 2 Diabetes

Trapp

Barnard

2010

Curr Diab Rep

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Significant benefits for diabetes prevention and management have been observed with vegetarian and especially vegan diets. This article reviews observational studies and intervention trials on such diets, and discusses their efficacy, nutritional adequacy, acceptability, and sustainability. Research to date has demonstrated that a low-fat, plant-based nutritional approach improves control of weight, glycemia, and cardiovascular risk. These studies have also shown that carefully planned vegan diets can be more nutritious than diets based on more conventional diet guidelines, with an acceptability that is comparable with that of other therapeutic regimens. Current intervention guidelines from professional organizations offer support for this approach. Vegetarian and vegan diets present potential advantages in managing type 2 diabetes that merit the attention of individuals with diabetes and their caregivers.

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Insulin sensitivity in Chinese ovo-lactovegetarians compared with omnivores

Cited by 41 publications

References 34 publications

Association of metabolic syndrome risk factors with selected markers of oxidative status and microinflammation in healthy omnivores and vegetarians

Association of metabolic syndrome risk factors with selected markers of oxidative status and microinflammation in healthy omnivores and vegetarians

Total cardiovascular risk profile of Taiwanese vegetarians

Usefulness of Vegetarian and Vegan Diets for Treating Type 2 Diabetes

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