| Autor: |
Austin G; School of Biomedical Sciences & Pharmacy, University of Newcastle, Newcastle, NSW 2308, Australia.; Hunter Medical Research Institute, New Lambton Heights, NSW 2305, Australia., Ferguson JJA; School of Biomedical Sciences & Pharmacy, University of Newcastle, Newcastle, NSW 2308, Australia.; Hunter Medical Research Institute, New Lambton Heights, NSW 2305, Australia.; School of Health Sciences, University of Newcastle, Callaghan, NSW 2308, Australia., Eslick S; School of Biomedical Sciences & Pharmacy, University of Newcastle, Newcastle, NSW 2308, Australia.; Macquarie Medical School, Macquarie University, Macquarie Park, NSW 2109, Australia., Oldmeadow C; Clinical Research Design, Information Technology and Statistical Support Unit, Hunter Medical Research Institute, New Lambton Heights, NSW 2305, Australia., Wood LG; School of Biomedical Sciences & Pharmacy, University of Newcastle, Newcastle, NSW 2308, Australia.; Hunter Medical Research Institute, New Lambton Heights, NSW 2305, Australia., Garg ML; School of Biomedical Sciences & Pharmacy, University of Newcastle, Newcastle, NSW 2308, Australia.; Macquarie Medical School, Macquarie University, Macquarie Park, NSW 2109, Australia. |
| Abstrakt: |
Plant-based diets (PBDs) have been associated with a lower risk of cardiovascular disease (CVD). The aim was to investigate the predicted 5-year and 10-year risk of developing CVD in individuals following PBDs compared to regular meat-eating diets. This cross-sectional study included n = 240 middle-aged adults habitually consuming dietary patterns for ≥6 months: vegan, lacto-ovo vegetarian (LOV), pesco-vegetarian (PV), semi-vegetarian (SV) or regular meat-eater (RME) ( n = 48 per group). Predicted 5-year and 10-year CVD risks were quantified using the Framingham Risk Equation and the Australian Absolute CVD risk calculator, respectively. Multivariable regression analysis was used to adjust for age, sex, smoking status, physical activity, alcohol use and BMI. Over three-quarters of the participants were women, mean age of 53.8 yrs. After adjustments for potential confounders, there was no difference in the predicted risk of CVD between regular-meat diets and PBDs, although crude analyses revealed that vegans had a lower 5-year and 10-year predicted risk of CVD compared to RMEs. SVs, PVs and LOVs had lower CVD risk scores, however, not significantly. Vegans had a favourable cardiometabolic risk profile including significantly lower serum lipid levels, fasting blood glucose and dietary fats and higher dietary fibre intake compared to RMEs. This was the first study to purposefully sample Australians habitually following PBDs. We found that PBDs do not independently influence the predicted risk of CVD, although PBDs tended to have lower risk and vegans had significantly lower cardiometabolic risk factors for CVD. |
