New DuPont Nutrition 8c Health study confirms low-carbohydrate vegan diet improves heart disease risk factors

摘要

A newly published study examining the effects of a plant-based, low-carbohydrate diet on weight loss and low-density lipoprotein cholesterol (LDL-C) levels has demonstrated improvements in heart disease risk factors. The study, titled, "Effect of a 6-month vegan low-carbohydrate ('Eco-Atkins') diet on cardiovascular risk factors and body weight in hyperlipidaemic adults: a randomized controlled trial" was published this month in BMJ Open, a BMJ Journal for peer reviewed research In the study, consumption of a low-carbohydrate 'Eco-Atkins' vegan diet contalning increased protein and fat from gluten and soy products, nuts and vegetables resulted in greater weight loss and significantly lower concentrations of LDL-C compared to a high-carbohydrate, low-fat diet. "The outcomes of this study show that complementing a low-carbohydrate weight-loss diet with vegetable sources of protein, such as gluten, soy and nuts, ultimately results in greater cardiovascular benefits -something that hasn't been shown with low-carbohydrate diets alone," sald Ratna Mukherjea, Ph.D., associate director of global nutrition at DuPont Nutrition & Health and co-author of the study.