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A whole-food, plant-based nutrition program: Evaluation of cardiovascular outcomes and exploration of food choices determinants.

Abstract

OBJECTIVES

An ideal diet to prevent cardiovascular diseases contains an unlimited intake of various plant foods and a reduced intake of animal and highly processed foods. Researchers have reported that nutrition education programs that prioritize whole-plant foods effectively contribute to the prevention of unhealthy cardiovascular outcomes. We examined whether a 12-wk nutrition education program in adults from Montreal (Quebec, Canada) with at least one risk factor of cardiovascular disease was effective in modifying their eating patterns toward including more whole-plant foods. We further evaluated the effects of this program on participants' cardiovascular outcomes and explored determinants influencing food choices toward whole-food, plant-based diets.

METHODS

A sequential, explanatory, mixed-methods, research design was used. A quantitative step (i.e., single-arm, quasi-experimental trial) preceded participant recruitment for a qualitative phase (i.e., phenomenological study; semistructured interview; thematic analysis). The examined outcomes were changes in cardiovascular risk factors (paired t tests) and determinants of food choice (thematic analysis).

RESULTS

Weight (-10.5 lbs; 95% confidence interval [CI]: -9.0 to -12.0), waist circumference (-7.4 cm; 95% CI: -6.5 to -8.4), total cholesterol (-0.87 mmol/L; 95% CI: -0.57 to -1.17), and low-density lipoprotein cholesterol (-29.7% or -0.84 mmol/L; 95% CI: -0.55 to -1.13) all improved significantly (P ˂ 0.001). Encouraging ad libitum intake of various whole-food plant-based items appealed more to participants than traditional strategies. Altruistic and societal motives, in addition to health, were identified as key determinants of an increased adoption of whole-food plant-based diets.

CONCLUSIONS

The whole-food, plant-based nutrition program improves cardiovascular health in adults and features characteristics that may inform future nutrition programs and public health interventions.

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  • Authors+Show Affiliations

    ,

    Research Centre on Aging, University of Sherbrooke, Sherbrooke, Quebec, Canada; School of Social Work, Faculty of Arts and Humanities, University of Sherbrooke, Sherbrooke, Quebec, Canada.

    ,

    Department of Social and Preventive Medicine, School of Public Health, University of Montreal, Montreal, Quebec, Canada.

    ,

    Research Centre on Aging, University of Sherbrooke, Sherbrooke, Quebec, Canada; School of Social Work, Faculty of Arts and Humanities, University of Sherbrooke, Sherbrooke, Quebec, Canada.

    Health Technology and Social Services Assessment Unit, Eastern Townships Integrated University Health and Social Services Centre, Sherbrooke, Quebec, Canada; Department of Family Medicine and Emergency Medicine, Faculty of Medicine & Health Sciences, University of Sherbrooke, Sherbrooke, Quebec, Canada. Electronic address: mathieu.roy7@usherbrooke.ca.

    Source

    Pub Type(s)

    Journal Article

    Language

    eng

    PubMed ID

    31207440

    Citation

    Morin, Étienne, et al. "A Whole-food, Plant-based Nutrition Program: Evaluation of Cardiovascular Outcomes and Exploration of Food Choices Determinants." Nutrition (Burbank, Los Angeles County, Calif.), vol. 66, 2019, pp. 54-61.
    Morin É, Michaud-Létourneau I, Couturier Y, et al. A whole-food, plant-based nutrition program: Evaluation of cardiovascular outcomes and exploration of food choices determinants. Nutrition. 2019;66:54-61.
    Morin, É., Michaud-Létourneau, I., Couturier, Y., & Roy, M. (2019). A whole-food, plant-based nutrition program: Evaluation of cardiovascular outcomes and exploration of food choices determinants. Nutrition (Burbank, Los Angeles County, Calif.), 66, pp. 54-61. doi:10.1016/j.nut.2019.03.020.
    Morin É, et al. A Whole-food, Plant-based Nutrition Program: Evaluation of Cardiovascular Outcomes and Exploration of Food Choices Determinants. Nutrition. 2019 Apr 26;66:54-61. PubMed PMID: 31207440.
    * Article titles in AMA citation format should be in sentence-case
    TY - JOUR T1 - A whole-food, plant-based nutrition program: Evaluation of cardiovascular outcomes and exploration of food choices determinants. AU - Morin,Étienne, AU - Michaud-Létourneau,Isabelle, AU - Couturier,Yves, AU - Roy,Mathieu, Y1 - 2019/04/26/ PY - 2019/01/25/received PY - 2019/03/07/revised PY - 2019/03/08/accepted PY - 2019/6/18/pubmed PY - 2019/6/18/medline PY - 2019/6/18/entrez KW - Behavioral medicine KW - Health promotion KW - Plant-based food KW - Preventive medicine KW - Quality of life SP - 54 EP - 61 JF - Nutrition (Burbank, Los Angeles County, Calif.) JO - Nutrition VL - 66 N2 - OBJECTIVES: An ideal diet to prevent cardiovascular diseases contains an unlimited intake of various plant foods and a reduced intake of animal and highly processed foods. Researchers have reported that nutrition education programs that prioritize whole-plant foods effectively contribute to the prevention of unhealthy cardiovascular outcomes. We examined whether a 12-wk nutrition education program in adults from Montreal (Quebec, Canada) with at least one risk factor of cardiovascular disease was effective in modifying their eating patterns toward including more whole-plant foods. We further evaluated the effects of this program on participants' cardiovascular outcomes and explored determinants influencing food choices toward whole-food, plant-based diets. METHODS: A sequential, explanatory, mixed-methods, research design was used. A quantitative step (i.e., single-arm, quasi-experimental trial) preceded participant recruitment for a qualitative phase (i.e., phenomenological study; semistructured interview; thematic analysis). The examined outcomes were changes in cardiovascular risk factors (paired t tests) and determinants of food choice (thematic analysis). RESULTS: Weight (-10.5 lbs; 95% confidence interval [CI]: -9.0 to -12.0), waist circumference (-7.4 cm; 95% CI: -6.5 to -8.4), total cholesterol (-0.87 mmol/L; 95% CI: -0.57 to -1.17), and low-density lipoprotein cholesterol (-29.7% or -0.84 mmol/L; 95% CI: -0.55 to -1.13) all improved significantly (P ˂ 0.001). Encouraging ad libitum intake of various whole-food plant-based items appealed more to participants than traditional strategies. Altruistic and societal motives, in addition to health, were identified as key determinants of an increased adoption of whole-food plant-based diets. CONCLUSIONS: The whole-food, plant-based nutrition program improves cardiovascular health in adults and features characteristics that may inform future nutrition programs and public health interventions. SN - 1873-1244 UR - https://www.unboundmedicine.com/medline/citation/31207440/A_whole-food,_plant-based_nutrition_program:_Evaluation_of_cardiovascular_outcomes_and_exploration_of_food_choices_determinants L2 - https://linkinghub.elsevier.com/retrieve/pii/S0899-9007(19)30057-7 DB - PRIME DP - Unbound Medicine ER -