Low carb vegan diet reduces cardiovascular risk factors

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Elia Tabuenca García
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A little Canadian research has noted how a low carb vegan diet helps reduce cardiovascular risk factors such as triglycerides and LDL cholesterol.

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A low-carb vegan diet (low in carbohydrates) leads not only to greater weight loss but also to a reduction in cholesterol and other cardiovascular risk factors compared to a vegetarian diet in which a lot of carbohydrates are consumed. To say it is a study conducted at the Canadian University of Toronto and published in the journal BMJ Open.

For the research they were taken as a sample 39 overweight adults (men and women) with high levels of lipids in the blood. Some of them were given low-carbohydrate vegan meals for a full month and another a high-carbohydrate vegetarian lacto-ovo diet.

In the first type of diet it came reduced carbohydrate content in favor of protein and fat from plant sources. In fact, each participant had a daily diet made up of 26% carbohydrates, 31% proteins and 43% fats. The second group, on the other hand, followed a diet made up of 58% carbohydrates, 16% protein and 25% fat.

At the end of this first part of the study, participants were asked to continue the same eating habits for another six months at home. At this point, comparing the data relating to each person (body weight, blood pressure, glycemia, cholesterol, etc.) before and at the end of the study, it was seen that both groups had lost weight but only those who followed a low carb vegan diet he had seen drastically decrease LDL cholesterol levels (bad) ei triglycerides.

The researchers themselves pointed out some limitations in their research (such as the small number of participants), suggesting the need for further studies that can confirm the results obtained.

Read also:

- Vegan diet: 10 things to know

- Vegan diet and cancer: does medicine want us sick? (VIDEO)

- The vegetarian diet lowers blood pressure

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