THE BENEFITS OF VEGETARIAN DIET IN DYSLIPIDEMIAS
DOI:
https://doi.org/10.47820/recima21.v3i11.2071Keywords:
Vegetarianism. Dyslipidemia. LDL. HDL.Abstract
The vegetarian dietary pattern, for having a greater contribution of cardioprotective components, such as dietary fibers, unsaturated fatty acids, such as the monounsaturated ones from nuts and walnuts, and olive oil, has been associated with lower prevalence of dyslipidemia. Aiming at investigating whether the vegetarian diet contributes to improve lipid profile, a literature review was carried out in the PubMed (US National Library of Medicine) and SciELO (The Scientific Electronic Library Online) databases, using the most recent publications in English and Portuguese. The studies analyzed observed a decrease in body weight associated with a decrease in LDL, TC, and TG levels and a greater decrease in body mass index (BMI) in vegetarians when compared to individuals on omnivorous diets. Since obesity is one of the significant risk factors for cardiovascular diseases (CVD), the substantially lower mean BMI observed in vegetarians may be an important protective factor to decrease blood lipid concentration and reduce CVD risk. From the analysis of the studies available in the literature, a positive influence of the vegetarian diet on the improvement of the lipid profile of the analyzed population was observed. In addition, the vegetarian diet seems to be associated with a lower rate of development of chronic diseases and when accompanied by professional nutritionists, it presents better adherence and adequacy.
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