Individuals with coronary artery disease consuming a vegan diet achieved a 32% lower high-sensitivity C-reactive protein level than those consuming the American Heart Association-recommended diet

In December 2018 researchers from the USA published the results of their study to compare the effects of a vegan diet with the American Heart Association-recommended diet in individuals with coronary artery disease. A total of 100 individuals with coronary artery disease consumed either a vegan or American Heart Association-recommended diet for a period of 8 weeks. Groceries, tools to measure dietary intake and dietary counselling were provided. High-sensitivity C-reactive protein, a marker of risk for major cardiovascular outcomes in coronary artery disease, was measured both at the start and end of the 8 week period. Results showed that a vegan diet produced a significant 32% lower high-sensitivity C-reactive protein level when compared with the American Heart Association-recommended diet. This finding remained consistent following adjustment for various confounders, eg age, race, diabetes and prior myocardial infarction. There was no significant difference in reduction of BMI or waist circumference between the 2 diet groups, and also no significant difference in glycemic control. However, a 13% reduction in LDL(bad)-cholesterol levels was seen in those consuming a vegan diet when compared with those on the American Heart Association-recommended diet, but no significant differences in other lipid parameters were noted.

Shah B et al. Anti-Inflammatory Effects of a Vegan Diet Versus the American Heart Association-Recommended Diet in Coronary Artery Disease Trial. J Am Heart Assoc. 2018 Dec 4;7(23):e011367

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