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Effect of a diet high in vegetables, fruit, and nuts on serum lipids.
Metabolism 1997; 46(5):530-7M

Abstract

We assessed the effect of a diet high in leafy and green vegetables, fruit, and nuts on serum lipid risk factors for cardiovascular disease. Ten healthy volunteers (seven men and three women aged 33 +/- 4 years [mean +/- SEM]; body mass index, 23 +/- 1 kg/m2) consumed their habitual diet (control diet, 29% +/- 2% fat calories) and a diet consisting largely of leafy and other low-calorie vegetables, fruit, and nuts (vegetable diet, 25% +/- 3% fat calories) for two 2-week periods in a randomized crossover design. After 2 weeks on the vegetable diet, lipid risk factors for cardiovascular disease were significantly reduced by comparison with the control diet (low-density lipoprotein [LDL] cholesterol, 33% +/- 4%, P < .001; ratio of total to high-density lipoprotein [HDL] cholesterol, 21% +/- 4%, P < .001; apolipoprotein [apo] B:A-I, 23% +/- 2%, P < .001; and lipoprotein (a) [Lp(a)], 24% +/- 9%, P = .031). The reduction in apo B was related to increased intakes of soluble fiber (r = .84, P = .003) and vegetable protein (r = -.65, P = .041). On the vegetable compared with the control diet, the reduction in total serum cholesterol was 34% to 49% greater than would be predicted by differences in dietary fat and cholesterol. A diet consisting largely of low-calorie vegetables and fruit and nuts markedly reduced lipid risk factors for cardiovascular disease. Several aspects of such diets, which may have been consumed early in human evolution, have implications for cardiovascular disease prevention.

Authors+Show Affiliations

Clinical Nutrition and Risk Factor Modification Center, Division of Endocrinology, St. Michael's Hospital, Toronto, Ontario, Canada.No affiliation info availableNo affiliation info availableNo affiliation info availableNo affiliation info availableNo affiliation info availableNo affiliation info availableNo affiliation info availableNo affiliation info availableNo affiliation info availableNo affiliation info availableNo affiliation info availableNo affiliation info available

Pub Type(s)

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

Language

eng

PubMed ID

9160820

Citation

Jenkins, D J., et al. "Effect of a Diet High in Vegetables, Fruit, and Nuts On Serum Lipids." Metabolism: Clinical and Experimental, vol. 46, no. 5, 1997, pp. 530-7.
Jenkins DJ, Popovich DG, Kendall CW, et al. Effect of a diet high in vegetables, fruit, and nuts on serum lipids. Metab Clin Exp. 1997;46(5):530-7.
Jenkins, D. J., Popovich, D. G., Kendall, C. W., Vidgen, E., Tariq, N., Ransom, T. P., ... Patten, R. (1997). Effect of a diet high in vegetables, fruit, and nuts on serum lipids. Metabolism: Clinical and Experimental, 46(5), pp. 530-7.
Jenkins DJ, et al. Effect of a Diet High in Vegetables, Fruit, and Nuts On Serum Lipids. Metab Clin Exp. 1997;46(5):530-7. PubMed PMID: 9160820.
* Article titles in AMA citation format should be in sentence-case
TY - JOUR T1 - Effect of a diet high in vegetables, fruit, and nuts on serum lipids. AU - Jenkins,D J, AU - Popovich,D G, AU - Kendall,C W, AU - Vidgen,E, AU - Tariq,N, AU - Ransom,T P, AU - Wolever,T M, AU - Vuksan,V, AU - Mehling,C C, AU - Boctor,D L, AU - Bolognesi,C, AU - Huang,J, AU - Patten,R, PY - 1997/5/1/pubmed PY - 1997/5/1/medline PY - 1997/5/1/entrez SP - 530 EP - 7 JF - Metabolism: clinical and experimental JO - Metab. Clin. Exp. VL - 46 IS - 5 N2 - We assessed the effect of a diet high in leafy and green vegetables, fruit, and nuts on serum lipid risk factors for cardiovascular disease. Ten healthy volunteers (seven men and three women aged 33 +/- 4 years [mean +/- SEM]; body mass index, 23 +/- 1 kg/m2) consumed their habitual diet (control diet, 29% +/- 2% fat calories) and a diet consisting largely of leafy and other low-calorie vegetables, fruit, and nuts (vegetable diet, 25% +/- 3% fat calories) for two 2-week periods in a randomized crossover design. After 2 weeks on the vegetable diet, lipid risk factors for cardiovascular disease were significantly reduced by comparison with the control diet (low-density lipoprotein [LDL] cholesterol, 33% +/- 4%, P < .001; ratio of total to high-density lipoprotein [HDL] cholesterol, 21% +/- 4%, P < .001; apolipoprotein [apo] B:A-I, 23% +/- 2%, P < .001; and lipoprotein (a) [Lp(a)], 24% +/- 9%, P = .031). The reduction in apo B was related to increased intakes of soluble fiber (r = .84, P = .003) and vegetable protein (r = -.65, P = .041). On the vegetable compared with the control diet, the reduction in total serum cholesterol was 34% to 49% greater than would be predicted by differences in dietary fat and cholesterol. A diet consisting largely of low-calorie vegetables and fruit and nuts markedly reduced lipid risk factors for cardiovascular disease. Several aspects of such diets, which may have been consumed early in human evolution, have implications for cardiovascular disease prevention. SN - 0026-0495 UR - https://www.unboundmedicine.com/medline/citation/9160820/full_citation L2 - https://linkinghub.elsevier.com/retrieve/pii/S0026-0495(97)90190-6 DB - PRIME DP - Unbound Medicine ER -