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Effects of a Plant-Based Diet on Plasma Lipids

In 2000, the American Heart Association (AHA) revised its previous dietary guidelines to go beyond recommending to limit saturated fat intake to no more than 10% of energy and dietary cholesterol intake to no more than 300 mg per day, and emphasized overall dietary patterns including more vegetables and whole grains (in general, a plant-based diet). The aim of this study was to test the effect of two diets that had identical levels of total fat, saturated fat, and cholesterol, but differed substantially in their content of fiber, nutrients and phytochemicals, on LDL-cholesterol in adults with moderately elevated LDL-cholesterol.

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Eligible Participants

  • Generally healthy adults, 30 to 65 years of age
  • Having moderately elevated LDL cholesterol
  • Having normal weight or being overweight but not obese
  • Currently eating a diet providing at least 10% of energy from saturated fat

Study Design

One hundred twenty-five adults were randomly assigned to consume one of two diets for 4 weeks: a Low-Fat diet or a Low-Fat Plus diet. These diets were identical in total fat, saturated fat, protein, carbohydrate, and cholesterol content, consistent with former American Heart Association Step I guidelines. There provided 30% of energy from total fat, 10% of energy from saturated fat, and approximately 100 mg of cholesterol per 1000 kcal per day. The Low-Fat Plus diet incorporated considerably more vegetables, legumes, and whole grains, consistent with the 2000 AHA revised guidelines. Body weight was kept stable. Participants complete clinic visits at the beginning of the study and at the end of the study to provide blood samples to assess their lipid profiles.

Conclusions

Participants eating the Low-Fat Plus diet, a predominantly plant-based diet, rich in nutrients and phytochemicals, reduced their total and LDL cholesterol significantly more than participants consuming a standard Low-Fat diet, based on convenience foods. These findings suggest that emphasis on including nutrient-dense plant-based foods, consistent with recently revised national guidelines, increased the total and LDL cholesterol-lowering effect of a low-fat diet.

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