uu.seUppsala University Publications
Change search
CiteExportLink to record
Permanent link

Direct link
Cite
Citation style
  • apa
  • ieee
  • modern-language-association
  • vancouver
  • Other style
More styles
Language
  • de-DE
  • en-GB
  • en-US
  • fi-FI
  • nn-NO
  • nn-NB
  • sv-SE
  • Other locale
More languages
Output format
  • html
  • text
  • asciidoc
  • rtf
The effect of a lacto-ovo- vegetarian diet on oxidized low-density lipoprotein cholesterol among patients with ischemic heart disease: A randomized controlled crossover trial
Uppsala University, Disciplinary Domain of Humanities and Social Sciences, Faculty of Social Sciences, Department of food studies, nutrition and dietetics.
2019 (English)Independent thesis Advanced level (degree of Master (Two Years)), 20 credits / 30 HE creditsStudent thesis
Abstract [en]

Background: Oxidized low-density lipoprotein cholesterol (oxLDL-C) has a key role in the formation of atherosclerosis plaque, which in turn has a key role in the pathogenesis of cardiovascular disease (CVD). An unhealthy diet is a major cause of CVD. A healthy diet is considered important in secondary prevention of CVD, however, there is a lack of evidence on which diet is the most beneficial. A vegetarian diet has been suggested to have beneficial effects on CVD risk factors, however, the results are not fully consistent and there is a need for well controlled feeding trials.

Aim: To evaluate the effect of a lacto-ovo-vegetarian diet, on oxLDL-C, among patients with ischemic heart disease.

Materials and methods: A randomized controlled crossover trial with two 4-week intervention periods, separated by a 4-week washout period, was conducted in 31 patients with ischemic heart disease. The isocaloric intervention diet was lacto-ovo-vegetarian and the isocaloric control diet was omnivorous. A generalized linear mixed model, adjusting for sequence effects, was used to compare oxLDL-C levels.

Results: A significant (p=0.02) difference in oxLDL-C levels was found between the two diets after 4 weeks. The lacto-ovo-vegetarian diet decreased the level of oxLDL-C with -2.7 U/L compared to the omnivorous diet.

Conclusion: The results suggest that a lacto-ovo-vegetarian diet may have a beneficial effect on oxLDL-C levels among CVD patients. However, further research is needed and adjustments for weight loss, more detailed information on study diets regarding nutritional composition and foodstuffs is required to elucidate underlying mechanisms.

Place, publisher, year, edition, pages
2019.
National Category
Social Sciences
Identifiers
URN: urn:nbn:se:uu:diva-404738OAI: oai:DiVA.org:uu-404738DiVA, id: diva2:1396348
Subject / course
Food, nutrition and dietetics
Educational program
Master Programme in Social Sciences
Available from: 2020-03-18 Created: 2020-02-26 Last updated: 2020-03-18Bibliographically approved

Open Access in DiVA

No full text in DiVA

By organisation
Department of food studies, nutrition and dietetics
Social Sciences

Search outside of DiVA

GoogleGoogle Scholar

urn-nbn

Altmetric score

urn-nbn
Total: 6 hits
CiteExportLink to record
Permanent link

Direct link
Cite
Citation style
  • apa
  • ieee
  • modern-language-association
  • vancouver
  • Other style
More styles
Language
  • de-DE
  • en-GB
  • en-US
  • fi-FI
  • nn-NO
  • nn-NB
  • sv-SE
  • Other locale
More languages
Output format
  • html
  • text
  • asciidoc
  • rtf