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A very-low-fat vegan diet increases intake of protective dietary factors and decreases intake of pathogenic dietary factors.
J Am Diet Assoc 2008; 108(2):347-56JA

Abstract

There is increasing evidence that dietary factors in plant-based diets are important in the prevention of chronic disease. This study examined protective (eg, antioxidant vitamins, carotenoids, and fiber) and pathogenic (eg, saturated fatty acids and cholesterol) dietary factors in a very-low-fat vegan diet. Ninety-three early-stage prostate cancer patients participated in a randomized controlled trial and were assigned to a very-low-fat (10% fat) vegan diet supplemented with soy protein and lifestyle changes or to usual care. Three-day food records were collected at baseline (n=42 intervention, n=43 control) and after 1 year (n=37 in each group). Analyses of changes in dietary intake of macronutrients, vitamins, minerals, carotenoids, and isoflavones from baseline to 1 year showed significantly increased intake of most protective dietary factors (eg, fiber increased from a mean of 31 to 59 g/day, lycopene increased from 8,693 to 34,464 mug/day) and significantly decreased intake of most pathogenic dietary factors (eg, saturated fatty acids decreased from 20 to 5 g/day, cholesterol decreased from 200 to 10 mg/day) in the intervention group compared to controls. These results suggest that a very-low-fat vegan diet can be useful in increasing intake of protective nutrients and phytochemicals and minimizing intake of dietary factors implicated in several chronic diseases.

Authors+Show Affiliations

Stanford Prevention Research Center, Stanford University School of Medicine, Stanford, CA, USA.No affiliation info availableNo affiliation info availableNo affiliation info availableNo affiliation info available

Pub Type(s)

Journal Article
Randomized Controlled Trial
Research Support, U.S. Gov't, Non-P.H.S.

Language

eng

PubMed ID

18237581

Citation

Dewell, Antonella, et al. "A Very-low-fat Vegan Diet Increases Intake of Protective Dietary Factors and Decreases Intake of Pathogenic Dietary Factors." Journal of the American Dietetic Association, vol. 108, no. 2, 2008, pp. 347-56.
Dewell A, Weidner G, Sumner MD, et al. A very-low-fat vegan diet increases intake of protective dietary factors and decreases intake of pathogenic dietary factors. J Am Diet Assoc. 2008;108(2):347-56.
Dewell, A., Weidner, G., Sumner, M. D., Chi, C. S., & Ornish, D. (2008). A very-low-fat vegan diet increases intake of protective dietary factors and decreases intake of pathogenic dietary factors. Journal of the American Dietetic Association, 108(2), pp. 347-56. doi:10.1016/j.jada.2007.10.044.
Dewell A, et al. A Very-low-fat Vegan Diet Increases Intake of Protective Dietary Factors and Decreases Intake of Pathogenic Dietary Factors. J Am Diet Assoc. 2008;108(2):347-56. PubMed PMID: 18237581.
* Article titles in AMA citation format should be in sentence-case
TY - JOUR T1 - A very-low-fat vegan diet increases intake of protective dietary factors and decreases intake of pathogenic dietary factors. AU - Dewell,Antonella, AU - Weidner,Gerdi, AU - Sumner,Michael D, AU - Chi,Christine S, AU - Ornish,Dean, PY - 2006/09/28/received PY - 2008/2/2/pubmed PY - 2008/3/18/medline PY - 2008/2/2/entrez SP - 347 EP - 56 JF - Journal of the American Dietetic Association JO - J Am Diet Assoc VL - 108 IS - 2 N2 - There is increasing evidence that dietary factors in plant-based diets are important in the prevention of chronic disease. This study examined protective (eg, antioxidant vitamins, carotenoids, and fiber) and pathogenic (eg, saturated fatty acids and cholesterol) dietary factors in a very-low-fat vegan diet. Ninety-three early-stage prostate cancer patients participated in a randomized controlled trial and were assigned to a very-low-fat (10% fat) vegan diet supplemented with soy protein and lifestyle changes or to usual care. Three-day food records were collected at baseline (n=42 intervention, n=43 control) and after 1 year (n=37 in each group). Analyses of changes in dietary intake of macronutrients, vitamins, minerals, carotenoids, and isoflavones from baseline to 1 year showed significantly increased intake of most protective dietary factors (eg, fiber increased from a mean of 31 to 59 g/day, lycopene increased from 8,693 to 34,464 mug/day) and significantly decreased intake of most pathogenic dietary factors (eg, saturated fatty acids decreased from 20 to 5 g/day, cholesterol decreased from 200 to 10 mg/day) in the intervention group compared to controls. These results suggest that a very-low-fat vegan diet can be useful in increasing intake of protective nutrients and phytochemicals and minimizing intake of dietary factors implicated in several chronic diseases. SN - 0002-8223 UR - https://www.unboundmedicine.com/medline/citation/18237581/A_very_low_fat_vegan_diet_increases_intake_of_protective_dietary_factors_and_decreases_intake_of_pathogenic_dietary_factors_ L2 - https://linkinghub.elsevier.com/retrieve/pii/S0002-8223(07)02073-1 DB - PRIME DP - Unbound Medicine ER -