51. Shifting from conventional diet to an uncooked vegan diet reversibly alters serum lipid and apolipoprotein levels
- Author
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Osmo Hänninen, Wen Hua Ling, and Matti Laitinen
- Subjects
medicine.medical_specialty ,Nutrition and Dietetics ,Apolipoprotein B ,biology ,Triglyceride ,Cholesterol ,Test group ,Endocrinology, Diabetes and Metabolism ,Blood lipids ,Vegan Diet ,Normal level ,chemistry.chemical_compound ,Endocrinology ,chemistry ,Internal medicine ,medicine ,biology.protein ,lipids (amino acids, peptides, and proteins) ,Risk factor - Abstract
The effect of adopting an uncooked extreme vegan diet lacking in cholesterol and readopting conventional diet on serum lipids and apolipoprotein was studied. Eighteen subjects were randomly divided into test and control groups. In the test group, subjects adopted the uncooked extreme vegan diet for one month and then resumed a conventional diet for a second month. Controls consumed conventional diet throughout the study. Total serum cholesterol, triglyceride, LDL, HDL cholesterol and apolipoprotein AI as well as B decreased significantly within two weeks of beginning the new diet. The alleviated levels remained throughout the period of consuming vegan diet. The lipid and apolipoprotein concentrations returned to normal level within one month of resuming the conventional diet. The HDL-cholesterol: LDL-cholesterol ratio was elevated in the test group after one month of consuming the new diet. Serum apolipoprotein AI level was less decreased by the vegan diet compared to that of apolipoprotein B. In the control group, no changes were observed during the study. The results suggest that the uncooked extreme vegan diet causes a significant decrease of the atherosclerosis risk factor.
- Published
- 1992