| Autor: |
Grygorczuk O; Lifestyle Medicine Students' Scientific Association at the Department of Preventive Medicine, Medical University of Lodz, 90-752 Lodz, Poland., Mrozik M; Department of Preventive Medicine, Medical University of Lodz, 90-752 Lodz, Poland., Lipert A; Department of Preventive Medicine, Medical University of Lodz, 90-752 Lodz, Poland., Kamińska S; Lifestyle Medicine Students' Scientific Association at the Department of Preventive Medicine, Medical University of Lodz, 90-752 Lodz, Poland., Białas A; Department of Pneumology, Medical University of Lodz, 90-419 Lodz, Poland., Drygas W; Department of Preventive Medicine, Medical University of Lodz, 90-752 Lodz, Poland., Rębowska E; Department of Preventive Medicine, Medical University of Lodz, 90-752 Lodz, Poland., Łęgocki S; Department of Preventive Medicine, Medical University of Lodz, 90-752 Lodz, Poland., Jegier A; Department of Sports Medicine, Medical University of Lodz, 92-213 Lodz, Poland., Szmigielska K; Department of Sports Medicine, Medical University of Lodz, 92-213 Lodz, Poland., Kwaśniewska M; Department of Preventive Medicine, Medical University of Lodz, 90-752 Lodz, Poland. |
| Abstrakt: |
Background/Objectives: Dietary habits are among the most significant determinants of health. The aim of this study was to assess the nutritional quality and cardiovascular profiles of individuals following plant-based diet. Methods: The study population comprised 199 individuals (136 women, 63 men; mean age 33.9 ± 8.9 years) including vegans (VG; n = 50), vegetarians (VN; n = 101) and omnivores (OV; n = 48). In this analysis the following procedures were assessed: a questionnaire interview, anthropometric and blood pressure measurements, and a blood sample collection. Dietary patterns were evaluated using the Food Frequency Questionnaire and a 24-h dietary recall. Results: Vegans exhibited the lowest protein intake relative to the other groups ( p < 0.05) and a significantly higher intake of polyunsaturated fatty acids and lower intake of cholesterol compared to VN and OV ( p < 0.05). Vegans had significantly lower levels of serum cholesterol, LDL cholesterol, and triglycerides, fasting glucose and high-sensitivity C-reactive protein ( p < 0.05). No cases of overweight or obesity were observed among VN and VG participants. No instances of impaired fasting glucose or elevated blood pressure were noted among vegans. Hypercholesterolemia was identified in 56.2% of OV, 26.7% in VN and 16.0% in VG ( p < 0.05), elevated blood pressure was recorded in one vegetarian and in 6.2% of OV participants. Conclusions: Our research indicates that plant-based diets are associated with a better cardiovascular profile compared to traditional diets. Moreover, suboptimal intake of essential nutrients, underscores the need for more effective public health interventions and improved nutrition education regardless of dietary patterns. |
